Pizza Montanara Pomodoro e Mozzarella di Bufala




For the Dough

1.7kg flour 00 5 stagioni pizza Nepoltana flour with a W280-330

1 litre water

50g fine salt

1-3g fresh yeast

For the Pizza Montanara 

Olive oil, for frying

½ onion diced

500g san Marzano tomatoes, peeled

Bunch of basil, chopped

60g x 3 dough refer to pizza dough recipe

100ml extra virgin olive oil

120g mozzarella di buffalo

100g parmigiana, grated


For the Dough

Weigh out all the ingredients.

Using a dough mixer mix together the water and the salt.

Start the dough mixer and the add 20% of the flour and mix

Mix for 5 minutes, then add the yeast. Gradually add the remainder flour and allow to combine.

Once the dough has combined and seems smooth, stop the mixer, remove the dough and put to rest, cover with a cloth. Total mixing time, approximately 20 min.

Allow the dough to rest for approximately 2 hours, covered well at a temperature of 20c

Portion into the desired dough size and round each dough piece into balls.

Place the dough balls into a sealed container, allow them to rest and rise naturally in a room no warmer than 16-18c. Allow the dough to rest between 8-12 hours.

For the Pizza Montanara

In a pot, add the oil and diced onion. Simmer until transparent. Add the peeled San Marzano tomatoes to the pot and simmer for 20min.

Once the tomatoes are cooked, add salt and pepper to taste and chopped basil. Stir and put aside.

Cut the pizza dough into small circles. Pre-heat the olive oil in a deep fryer to 300c. Carefully place the small pieces of dough in the fryer and fry until golden brown. Remember to turn the dough over as they will rise and only one side will cook.

Take the cooked dough out of the fryer and place onto paper towel.

Add the cooked tomato onto the Montanara pizza and the top with mozzarella, fresh basil and parmigiana.

Lydia & Johnny NYE 2015
Lydia & Johnny NYE 2015
Lydia & Johnny NYE 2015

Photos: Iron Chef Shellie

FoodLydia Schiavello