a montannara

[thezaman]

just for the heck of it i made some fried dough. this pizza was a popular appetizer all over naples .all different sizes from two inch rounds and up. grape tomatoes roasted with evoo garlic and sea salt. i used three ounces of dough docked then fried. topped with tomatoes, evoo, basil and Romano. baked to warm ingredients. this was a 6 inch pizza.

[thezaman]

put this in the wrong area can it be moved to Neapolitan??

[dellavecchia]

Fantastic Larry - I REALLY want to try this. What did you fry the dough in?

John

[Jackie Tran]

IMO, these fried pizzas are deceivingly good, especially if you like fried foods.  I recently tried this on the pizza tour at Forcella.  Don't hate me for saying this but I think it actually made their pizza even better.  Wonderful job Larry.

[thezaman]

 i rolled ultra thin and docked it. i cooked in two inches of canola oil.a large slotted spoon held the center down so it stayed thin.

[TXCraig1]

Looks great Larry. Why did you fo with the basil under the cheese?

I notice at Forcella, the dock the dough with the tips of their fingers and not that much.

CL

[thezaman]

 craig, just threw it together no reason for the order. i was trying to make something similar to what i had in naples. the neapolitans  fry so lite.i do not know there secret. i think it is the oil and temperature. the Romans they use mostly frozen appetizers that are of neapolitan origin. in italy anything frozen is marked*.

[JConk007]

Great stuff Larry!! the trip really was an inspiration for you. Yes they docked with the finger at Forcello Starita and was alsopopular at  the pizza expo also!  the Montanara. Same dough ball but only stretched to about 10 "?  so thickness factor was substatially more  then plopped in oil another note  the one I had and all the others i see seem to need just a touch more of the cheese melting. I am thinking thats the style.
John