Montanara (Neapolitan Fried Pizza Disc)

Ingredients

• 300 g Bread flour
• 180 ml Water
• 5 g Yeast
• 8 g Salt
• 400 g San marzano tomatoes
• 1 clove Garlic
• 2 tbsp Extra-virgin olive oil
• 200 g Fior di latte
• 40 g Parmesan
• 1 bunch Basil
• 1 l Vegetable oil

Steps

1. Dissolve the fresh yeast in the lukewarm water.
2. In a large bowl combine the bread flour with the dissolved yeast, then add the salt and knead until you obtain a smooth, soft and elastic dough.
3. Shape the dough into a ball, cover the bowl and let it rise at room temperature until at least doubled — ideally 8 to 12 hours for a light, digestible crumb.
4. Meanwhile prepare the sauce: gently warm the olive oil with the garlic clove, add the San Marzano tomatoes crushed by hand, season with salt and a basil leaf, and simmer 15–20 minutes until thick and creamy.
5. Discard the garlic.
6. Turn the risen dough onto a floured surface and divide it into small balls of about 80 g each.
7. With floured hands, gently flatten and stretch each ball into a disc roughly 10 cm across, keeping the rim a touch thicker.
8. Heat plenty of frying oil to 175°C in a wide deep pan.
9. Slide in one or two discs at a time and fry, spooning hot oil over the top, until they puff up and turn golden — about 1 minute per side.
10. Lift the montanare out with a slotted spoon and drain on paper towels.
11. While still hot, spread a spoonful of tomato sauce over each disc, scatter over strips of fior di latte, dust with grated parmesan and finish with a fresh basil leaf.
12. Serve immediately.

Tips

• The puff comes from a well-leavened, soft dough and oil at a steady 175°C — too cool and the discs soak up grease, too hot and they brown before puffing. Top them the instant they come out of the oil so the residual heat just melts the fior di latte.