Author Topic: Square/Sicilian Montanara  (Read 1754 times)

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Offline pizzablogger

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Square/Sicilian Montanara
« on: June 27, 2012, 02:43:57 PM »
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
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline pizzaneer

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Re: Square/Sicilian Montanara
« Reply #1 on: June 27, 2012, 06:48:13 PM »
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.

I'd rather eat one good meal a day than 3 squares of garbage.