Square/Sicilian Montanara

[pizzablogger]

This sounds like a damned good idea to me.

I think a key would be to incorporate a heavier dose of under the broiler cooking (post frying) to keep the inner crust as moist as possible to contrast against the crunchier outer dough.

If and when I get some free time, I'm definitely gonna try a montanara with my square.

Anyone try this yet? --K

[pizzaneer]

Actually, Kelly,
I think this might be a really good tactic for ultra-hot weather.  With this dough method, you can freeze, bag & chill the pre-cooked dough and just focus on serving up some well-done toppings.  Extra firebrick to reduce the bottom heat blast, and you can spin up the dial to cook the toppings before the dough turns into a crispy critter.  Reduce the dial, let it cool before the next one, and it's all good. If you are working with sub-70 degree pre-made doughs, I can't see the hot weather impacting that much.