Скачать или смотреть Pizzette Montanare – what is this?

In this video, I'll show you how to make a small Pizza Fritta Napoletana, which is a pizza fried in oil. We make the pizza relatively small and then bake it briefly in the oven. This can be served perfectly as a party snack. The real name is Pizzette Montanare.

Link to the Pizza Fritta:
Link for the Tomato Sauce:    • Original Neapolitan Tamato Sauce for Pizza...  
Link to the NO KNEAD Dough:    • Pizza Dough NO KNEAD - really simple  
Link to the Real Pizza Napoletana:    • Real Neapolitan Pizza – very easy - Pizza ...  


Ingredients

Poolish:
250g Wheat Flour Type 0 or 00 (strong flour with at least 13% protein, minimum W320)
250g Water
0.02g dry Yeast (0.06g fresh Yeast)

Main Dough:
Poolish
250g Wheat Flour Type 0 or 00 (at least 12% protein, W280)
125g Water (very cold) - 75% Hydration
0.75g dry Yeast or 2.2g fresh Yeast
15g fine Sea Salt


Steps:
Put all the ingredients for the poolish in a bowl and mix with a whisk.
Then seal the bowl airtight and let it stand at room temperature (RT) for about 24 hours.

For the main dough:
Mix the poolish and water.
Add the flour and yeast, and mix. After about 5 minutes, add the salt.
Increase the kneading speed.
Total kneading time is about 20 minutes.
Perform the windowpane test.

Place the dough on the work surface, form a ball, and place it in a box or bowl. Cover it airtight and let it rest at room temperature for 1-2 hours. Then place the container with the dough in the refrigerator for about 10 hours.

If the mozzarella is in brine, remove the brine, slice the cheese, place it in a sieve, cover it, and let it drain in the refrigerator.

After 12-14 hours, form the pizza balls, each weighing 100g.

Place the balls in a dough ball box and let them rise in the refrigerator for another 8 hours.
About 4-5 hours before baking (depending on room temperature, the warmer it is, the shorter the time), take the balls out of the refrigerator and let them rise at room temperature.

Heat enough sunflower oil in a pot to 150-170 degrees Celsius.

Preparing the tomato sauce:
Put San Marzano tomatoes in a bowl and crush them by hand. Add 4-5g of salt per can of tomatoes. Stir to combine. You can also add 5g of olive oil and a few chopped basil leaves.

Shape the pizza by hand.

Fry the pizza in the oil. Use a spoon to pour hot oil over the dough from above. When it is golden on the bottom, turn the pizza over.
When it is golden brown on both sides, let it drain briefly on a plate lined with a paper towel.

Then top the pizza and bake it in the preheated oven (250-300 degrees Celsius) for a few minutes until the cheese is melted.

And then you can enjoy the Pizzette Montanare.


My name is Juergen Einfalt.
I live in the wonderful Allgaeu and I'm a passionated Hobby-Pizza-Baker and Hobby-Baker. I'm happy to share this passions with you. I try to upload every week a new recipe around Pizza and Bread. I want to share theoretical knowledge as well.
I'm looking forward to see you on my channel.
Your Juergen