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Pizza Montanara Napoletana | Crispy on the outside & airy on the inside
(0)
40 min
Under an hour
Knuspr-Küche
Neapolitanische Montanara sind die Krönung italienischer Pizzatradition: Kleine Pizzateigfladen werden zunächst goldbraun und herrlich luftig frittiert, anschließend mit fruchtigem Tomatensugo, cremigem Büffelmozzarella und feinstem Parmigiano Reggiano belegt und im Ofen kurz überbacken. Ein unwiderstehliches Zusammenspiel aus knuspriger Kruste, saftigem Kern und schmelzendem Käse!
Preparation method
Prepare the pizza dough
Pour lukewarm water into a mixing bowl, crumble in the fresh yeast, and add the sugar. Stir gently and let sit for about 5 minutes until the yeast is activated.
Add the wheat flour type 405 and fine table salt to a mixing bowl. Add the yeast water as well as the extra virgin olive oil. Knead the dough vigorously by hand or with a food processor for at least 8 to 10 minutes until it is smooth, elastic, and supple.
Shape the dough into a ball, cover with a damp cloth, and let rest in a warm place for 60 to 90 minutes until it has doubled in size.
Chef's tip
For the perfect frying result, the oil should be at a constant temperature of approx. 175 °C. This allows the dough to cook through quickly, form a paper-thin crispy crust, and absorb hardly any fat.
Thoroughly pat the buffalo mozzarella dry with paper towels before topping so that it melts creamily during the brief baking without making the crispy pizza soggy.
Ingredients
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