Montanare di Anto

Another wonderful creation by Anto.
Montanare, fried pizzas, are a Neapolitan street food made with leavened dough, fried and then seasoned with tomato, cheese and basil.
A true combination of flavours.

Preparation: 15 min
Leavening and Cooking: 2h 30 min
Total: 2 g 45 min
Difficulty level: medium

INGREDIENTS

  • 300 ml water
  • 10 gr salt
  • 10 gr sugar
  • 10 ml extra virgin olive oil
  • 500 gr flour of which 250 g type 00 and 250 g manitoba
  • 15 gr fresh brewer’s yeast
  • Tomato puree
  • Lots of parmesan
  • Small pieces of provola cheese if desired

 

METHOD
Let’s begin!
It is best to prepare the sauce first, so cook the tomato sauce, one bottle is enough. In a bowl mix water, oil, sugar and crumbled yeast. Add salt and flour. Mix well and form a dough. Leave the dough to rise for about 2 hours covered with a cloth.
Then form cylinder shape like pizzas with your hands.
Fry on both sides in plenty of oil and place the montanares on a plate with absorbent paper to soak up excess oil. Top the individual pizzas with tomato sauce, parmesan and a basil leaf.

THERMOMIXER PROCESS
Put into the jug:

  • 300 ml water
  • 10 gr sugar
  • brewer’s yeast (half a stick) / a teaspoon of dried yeast

Mix 10 sec on speed 2, then add 10 ml extra virgin olive oil, 10 g salt, 500 g flour (half 00 and half Manitoba or 0), mix 2 min dough mode.
Enjoy your meal!

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