Montanara Style Pizza

Name: Montanara Style Pizza
Ingredients: 700 gr water; 2 gr Yeast (dried); 30 gr Oil; 25 gr Salt; 1000 gr Napoletana pizza flour

Neapolitan street food in a refined version. The dough is fried for an airy, crispy texture.

Approximately 35 grams of dough per person.

Ingredients

700gwater

2gYeast (dried)

30gOil

25gSalt

1000gNapoletana pizza flour

Mix the flour and yeast at low speed in the stand mixer.
Slowly and gradually add the water.
Increase the speed of the dough mixer and add the salt.
Mix the dough until it reaches a temperature of about 23°C.
Slowly add the olive oil.
Continue mixing the dough until it reaches a maximum temperature of about 24°C.
Let the dough rest for about 30 minutes at room temperature.
Portion the dough to the desired weight and shape it into tight balls. Cover and let it mature in the refrigerator for 48 hours.
Remove the dough from the refrigerator and let it come to room temperature, covered, for at least 4 hours.
Lightly flour the work surface and shape the dough.
Fry the dough (about 35 grams per person) for about 90 seconds per side at 175°C. Regularly sprinkle the top with hot oil during frying.