Neapolitan Pizza Montanara | Crispy Fried Cheese Flatbread
(0)
45 min
Under an hour
Kifli Kukták
A Pizza Montanara a nápolyi utcai gasztronómia egyik legcsodálatosabb gyöngyszeme: kívül aranybarnára sült, ropogós és belül habkönnyű tésztakorong, amelyet meleg fűszeres paradicsomszósszal, olvadó mozzarellával, friss bazsalikommal és parmezánnal koronázunk meg. Igazi olasz lélekmelengető kényeztetés otthon!
Ingredients
Preparation method
Kneading and proving the dough
In a bowl, mix together the lukewarm water (approx. 320 ml), granulated sugar, and dried yeast, then let it stand for 5 minutes until lightly frothy.
Add the fine wheat flour, fine salt, and extra virgin olive oil. Knead into a smooth, elastic, slightly soft dough (about 8-10 minutes by hand, or 5 minutes with a stand mixer).
Shape the dough into a ball, place it into a lightly oiled bowl, cover with a clean kitchen towel, and let it rise at room temperature until doubled in size (approx. 60-90 minutes).
Chef's tip
The secret of Neapolitan montanara lies in the hot oil and properly proved dough: the disc puffs up immediately, leaving it super crispy on the outside and feather-light and airy on the inside, without absorbing excess oil.
If you crave an even meltier experience, place the topped flatbreads under the grill function of an oven preheated to 200 °C for 2-3 minutes, until the cheese starts to bubble!
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