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Montanara Pizza – Neapolitan Fried Pizza

Montanara Pizza is a beloved Neapolitan street food that combines the crispiness of fried dough with the rich flavors of traditional pizza toppings. Originating from Naples, this dish is a delightful twist on classic pizza, where the dough is deep-fried to achieve a golden, airy texture before being topped with vibrant San Marzano tomatoes, fresh basil, and creamy buffalo mozzarella. The frying process enhances the dough’s flavor, creating a light yet crispy base that perfectly complements the rich, savory toppings. Traditionally enjoyed as a casual snack or appetizer, Montanara Pizza is a testament to the ingenuity of Italian cuisine, transforming simple ingredients into an irresistible culinary experience. Whether served as a starter or a main dish, this pizza offers a unique contrast of textures and flavors that will captivate any pizza lover.

Snack | Starter | Neapolitan | Vegetarian | Pizza | Mixing Bowl | Saucepan | All-Purpose Flour | Basil | Mozzarella | Tomato | Deep-Frying | Kneading | Stirring | Casual Gathering | Make-Ahead | Overnight
Time to complete

Prep

30min

Cook

10min

Wait

22h

Total

22h 40min

Ingredients (Makes 6 pizzas)

Pizza Dough

  • 1 kg (4.25 cups) Le 5 Stagioni Pizza Napoletana Flour
  • 600 ml (2.5 cups) water, room temperature
  • 2 g (0.03 oz, or 1/2 tsp) fresh yeast
  • 30 g (2 tbsp) sea salt

Toppings

  • 1 tin San Marzano tomatoes
  • 80-100 g (3.53 oz) buffalo mozzarella
  • Handful of pecorino romano cheese

For Serving/Garnishing

  • Fresh basil

For Frying

  • Vegetable oil
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 8
  • Protein: 10
  • Carbohydrates: 35
  • Fiber: 2
Directions

Preparing the Dough

  • 1. Pour the water into a mixing bowl and dissolve the sea salt by stirring with your hands.
  • 2. Add 100 g (3.53 oz) of flour and mix until fully incorporated.
  • 3. Crumble the fresh yeast into the mixture, ensuring it dissolves completely.
  • 4. Gradually add the remaining flour while mixing, until the dough begins to form.
  • 5. Transfer the dough onto a floured surface and knead by pressing forward and folding back until it becomes soft and elastic.
  • 6. Cover the dough and let it rest at room temperature for 18 hours.
  • 7. Divide the dough into 270 g (9.05 oz) portions, shape into balls, place them in a tray, cover, and let them prove for another 4-6 hours.

Shaping the Pizza

  • 8. Lightly flour your work surface and remove a dough ball from the tray.
  • 9. Using your fingertips, gently flatten the dough into a round shape, ensuring the center remains slightly thicker than the edges.

Cooking the Montanara Pizza

  • 10. Using a fork, prick the dough all over to prevent excessive puffing during frying.
  • 11. Heat vegetable oil in a deep fryer or saucepan to 180°C (356°F).
  • 12. Carefully place the dough into the hot oil and fry until golden brown, flipping once to cook both sides evenly.
  • 13. Remove the fried dough and place it on paper towels to drain excess oil.

Serving

  • 14. Top the fried pizza base with crushed San Marzano tomatoes, buffalo mozzarella, pecorino romano, and fresh basil.
  • 15. Serve immediately and enjoy!
Cookix's Secrets

Alternative Toppings

  • Try smoked provolone or ricotta instead of buffalo mozzarella for a different flavor profile.

Dough Preparation

  • Ensure the yeast is fully dissolved to achieve an even rise.

Frying

  • Maintain the oil temperature at 180°C (356°F) for optimal crispiness.

Healthier Version

  • Instead of frying, bake the pizza base at 220°C (428°F) for a lighter alternative.

Regional Adaptations

  • Use local heirloom tomatoes if San Marzano tomatoes are unavailable.

Seasonal Tweaks

  • Top with roasted vegetables or fresh arugula for a seasonal twist.

Serving

  • For an extra burst of flavor, drizzle with extra virgin olive oil before serving.