← All pizzas
Fried Pizza Montanara
Unknown · americastestkitchen.com · 2015 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
255g
Dough weight
1328g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (7)
- sauce tomato1 can whole peeled tomatoes—
- oilextra-virgin olive oil1 tbsp · 13.6g
- saltsalt1 tsp · 6g
- oilvegetable or peanut oil6 cup · 1308g
- cheese otherPecorino Romano cheese1 oz · 28.4g
- cheese mozzarellafresh mozzarella cheese8 oz · 226.8g
- oilExtra-virgin olive oil for drizzling—
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic cloves
- over cheesered wine vinegar1 tsp · 4.2g
- over cheesedried oregano1 tsp · 0.5g
- over cheesepepper0.25 tsp · 1.1g
- over cheese2 balls pizza dough
- post bakefresh basil leaves0.25 cup · 6g