Name: Montanara (Neapolitan Fried Pizza)
Cuisine: イタリアン
Ingredients: [Dough - Makes 8 pieces]; Bread flour: 200g; Salt: 4g; Active dry yeast: 1g; Lukewarm water (approx. 25°C/77°F): 100g; Dusting flour (bread flour): to taste; Frying oil (pure olive oil): to taste; [Margherita Topping - For 1 piece]; Canned tomatoes: 1 tsp; Ketchup: 1 tsp; Oregano: 2 shakes; Mozzarella cheese: 10g; Fresh basil: 1–2 leaves; Olive oil: 1/2 tsp; Grated parmesan cheese: 1/2 tsp

About "Montanara (Neapolitan Fried Pizza)"

In this video, a former Neapolitan pizzaiolo uses the ENRO stand mixer to make Montanara, a traditional Neapolitan fried pizza. Using simple ingredients—bread flour, salt, yeast, and warm water—the dough is proofed for 40 minutes, then slow-fermented for 5 to 6 hours. Topped with tomato sauce, mozzarella, and fresh basil, then finished in a toaster oven, it delivers a crispy-outside, chewy-inside texture without a pizza oven. Kneading at low speed (levels 1–2) keeps friction heat low for the perfect dough.

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Tips for Making "Montanara (Neapolitan Fried Pizza)"

Prep
- Dissolve the active dry yeast in a small amount of lukewarm water (approx. 25°C/77°F) to activate it beforehand. This prevents proofing failures, especially in cold weather.
Prep
- Treat the water amount in the recipe as a guideline. It can vary by 10–20g depending on humidity and flour condition, so adjust based on the dough's texture.
Kneading
- Knead pizza dough at a low speed (level 1 or 2) when using a stand mixer. Kneading at high speed generates friction heat, raising the dough temperature and making it tough.
Kneading
- The dough is ready when it slightly clings to your hand and stretches without tearing. Aim for a finished dough temperature of 25–28°C (77–82°F).
Proofing
- For the first proof, cover with plastic wrap and let rise at room temperature for 40–60 minutes. For the second proof, place divided dough balls in an airtight container for 3–6 hours at room temperature.
Shaping
- Gently flatten the proofed dough with your palms or fingertips. Avoid rough handling to keep the air pockets intact, and stretch to an even thickness.
Frying
- Use pure olive oil for frying to achieve a light, crispy texture that is easy on the stomach. Fry at 170°C (338°F) over medium heat for about 1 minute while spooning hot oil over the top, then flip and fry until golden brown.
Finishing
- Drizzle olive oil over the basil before baking to prevent it from burning. Bake in a toaster oven until the cheese is melted.

Ingredients for "Montanara (Neapolitan Fried Pizza)"

15 items

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[Dough- Makes 8 pieces]
Breadflour: 200g
Salt:4g
Activedry yeast: 1g
Lukewarmwater (approx. 25°C/77°F): 100g
Dustingflour (bread flour): to taste
Fryingoil (pure olive oil): to taste
[MargheritaTopping - For 1 piece]
Cannedtomatoes: 1 tsp
Ketchup:1 tsp
Oregano:2 shakes
Mozzarellacheese: 10g
Freshbasil: 1–2 leaves
Oliveoil: 1/2 tsp
Gratedparmesan cheese: 1/2 tsp

How to Make "Montanara (Neapolitan Fried Pizza)"

1
Dissolve the active dry yeast in a small portion of the lukewarm water to activate it beforehand.
2
Add the bread flour, salt, and the remaining lukewarm water to the bowl. Attach the spiral dough hook to the stand mixer and start kneading at low speed (level 1 or 2).
3
Once the dough begins to come together, add the activated yeast mixture and continue kneading at low speed.
4
Knead for about 6 minutes. The dough is ready when it slightly clings to your hand and stretches without tearing. The target dough temperature after kneading is 25–28°C (77–82°F).
5
Shape the dough into a ball, place it in a bowl, cover with plastic wrap to prevent drying, and let it rise at room temperature for 40 to 60 minutes (first proof).
6
Transfer the proofed dough onto a floured work surface, divide it into 8 equal portions, and shape each into a ball (about 20–30g each for Montanara).
7
Place the dough balls in a deep container or tray, cover with a lid, and let them undergo a second proof at room temperature for 3 to 6 hours.
8
Place the proofed dough balls on a floured surface and gently flatten them with your palms or fingertips to an even thickness (a rolling pin can also be used).
9
Gently shake off any excess dusting flour.
10
Heat pure olive oil to 170°C (338°F) over medium heat and add the dough. Fry for about 1 minute while spooning hot oil over the top, then flip and fry until both sides are golden brown.
11
Drain the excess oil, then spread a sauce made from canned tomatoes, ketchup, and oregano over the fried dough. Top with mozzarella cheese and fresh basil.
12
Drizzle olive oil over the basil to prevent it from burning, and sprinkle with grated parmesan cheese.
13
Bake in a toaster oven until the cheese is melted and bubbly.

Detailed Commentary on "Montanara (Neapolitan Fried Pizza)"

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Unboxing and Features of the ENRO Stand Mixer

I'm finally unboxing my new ENRO stand mixer. Priced reasonably in the 30,000 yen range for a countertop mixer, it also comes with recipe videos for making bread, pastries, whipped cream, and more. At 6.2 kg, the unit is quite heavy, but this weight provides excellent stability when kneading dough. It comes with three attachments: a spiral dough hook for pizza dough, a flat beater for cookies and pie crusts, and a wire whip for cream and egg whites. It also includes a splash guard to prevent flour and cream from splattering. The controls are simple, featuring just a dial, a digital timer, and two buttons. The timer can be set in 30-second increments up to 20 minutes, and the speed is adjustable from levels 1 to 12. The motor is relatively quiet, making it very user-friendly.

Measuring Ingredients and Activating Yeast

Today, we are making 'Montanara,' a classic Neapolitan street food. The ingredients are 200g of bread flour, 4g of salt, 1g of active dry yeast, and 100g of lukewarm water. We use water at around 25°C (77°F). Since yeast becomes highly active around 35°C (95°F), we first dissolve the dry yeast in a small amount of lukewarm water to let it bloom. Activating the yeast beforehand helps prevent proofing failures, especially during colder seasons. Keep in mind that even with precise recipes, the required water amount can vary by 10 to 20 grams depending on humidity, flour type, and condition. Treat the recipe as a guideline and adjust based on the dough's texture for the best results.

Tips for Kneading Dough with a Stand Mixer

Add the measured bread flour, salt, and lukewarm water to the bowl, set it in the mixer, and start kneading. Since I used 200g of flour—which is below the manufacturer's recommended minimum of 300g—it was slightly difficult to mix at first, but helping it clump together by hand solved the issue. Once the dough comes together, add the activated yeast water and continue mixing. When kneading pizza dough, I recommend using a low speed (level 1 or 2) to mimic hand-kneading. Kneading at high speeds can generate too much friction heat, raising the dough's temperature and resulting in a tough, stiff texture. Aim for a finished dough temperature of 25–28°C (77–82°F). Although small batches of dough tend to spin around with the hook, this spiral mixer is designed to let the dough drop and knead beautifully.

First Proofing, Dividing, and Second Proofing

After kneading for about 6 minutes, stop the mixer to check the dough. It is ready when it slightly clings to your hand and stretches without tearing. Shape the dough into a ball, place it in a bowl, cover with plastic wrap to prevent drying, and let it undergo its first proof (bench time) at room temperature for 40 minutes. After 40 minutes, the dough becomes incredibly smooth and elastic. Next, divide the dough: make two 100g portions for regular pizzas and four 20–30g small balls for Montanara. Place the divided dough balls in a proofing box or container, cover with a lid, and let them undergo a second proof at room temperature for 5 to 6 hours. Slow-proofing makes the dough much easier to handle and enhances its flavor.

Cooking Neapolitan Fried Pizza (Montanara)

Using the proofed small dough balls, we will make 'Montanara,' a unique style of Neapolitan pizza. Dust the dough with bread flour and gently flatten it using your palms and fingertips. The key is to stretch it gently to maintain an even thickness; handling it too roughly will deflate the air pockets inside. For frying, use pure olive oil, which yields a light, crispy texture that is easy on the stomach. Place the dough in the oil heated over medium heat, fry for about 1 minute while spooning hot oil over the top, and then flip. Once both sides are golden brown, drain the oil. Top with tomato sauce, a touch of ketchup for depth, mozzarella cheese, and fresh basil. Drizzle olive oil over the basil to prevent burning, sprinkle with grated parmesan, and bake in a toaster oven until the cheese melts.

Bonus: Setouchi Lemon and Whitebait Pizza

When you cut into the finished Montanara, you'll hear a satisfying crunch, revealing a beautiful airy pocket inside. It has a crispy exterior and a chewy interior, highlighting the rich aroma of the wheat. It's an easy way to enjoy authentic pizza flavor at home without a specialized pizza oven. As a bonus, I used the remaining 100g dough ball to bake a 'Setouchi Lemon and Whitebait (Shirasu) Pizza' in the ENRO electric pizza oven. I stretched the dough by hand, topped it with mozzarella, whitebait, and sliced lemons, then drizzled it with olive oil and a pinch of salt. Baked rapidly at 450°C (842°F), the pizza perfectly balances the acidity of the lemon with the saltiness of the whitebait, finished with a drizzle of honey to elevate the flavors. Baking this quality of pizza at home is absolutely amazing.

About パパイズム〜レシピ考える人〜料理人、イタリアン〜

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