Peter Bronski

Montanara Dough

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Preparation info
  • Makes

    one

    • Difficulty

      Easy

Appears in
No Gluten, No Problem Pizza: 75+ Recipes for Every Craving--From Thin Crust to Deep Dish, New York to Naples
No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

  • About

The montanara pizza is a classic Neapolitan version of pizza fritta: fried pizza. The deep-fried dough turns a rich golden brown yet amazingly doesn’t get greasy. It knocked our socks off when we tried pizzaiolo Angelo Caprio’s version at Pizzeria Mascagni in Naples, Italy.

Ingredients

  • 80 grams warm water (110°F/45°C)
  • 1 teaspoon sugar
  • 1 teaspoo

Method

  1. In a small bowl, whisk together the water, sugar, and yeast. Set aside to allow the yeast to activate, about 5 minutes, until foamy.
  2. In a medium bowl, whisk together the potato starch, tapioca starch, millet flour, quinoa flour, rice flour, psyllium husk, salt, and xanthan gum.
  3. When the yeast mixture is foamy on top, add the oil and stir to combine.</