Pizza Fritta Montanara Napoletana
Ornella Scofano · blog.giallozafferano.it · 2026 · Original
Neapolitaninferred from the title
DietVegetarian. Not vegan: q.b. formaggio grattugiato. Reviewed: formaggio grattugiato (grated cheese).
Against 5,130 pizza recipes
Neapolitan style, 66% hydration: drier than 53% of the 1,480 doughs that parse, baked at 302°F, hotter than 0% of recipes that state an oven.
Neapolitan (Naples, Campania): thin flexible base, puffy leoparded cornicione, ~90s at ~900F, fior di latte or bufala, crushed raw tomato
Tradition: 55 to 70% hydration (this recipe: 66%) · 800 to 950°F bake (this recipe: 302°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
330g
Hydration
66.0%
Salt
2.4%
Yeast
1.00%
Oil
5.4%
Sauce
200g
Cheese
n/a
Dough weight
874g
Process
Bake temp
302°F / 150°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- flourfarina 0 o mista500g
- wateracqua330g
- saltsale12g
- yeastlievito di birra fresco5g
- sauce tomatopassata di pomodoro200g
- oil2 cucchiai olio evo2 tbsp · 27.2g
- saltq.b. salen/a
- oilq.b. olio di semi di girasolen/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseq.b. cipolla
- over cheeseq.b. basilico
- over cheeseorigano facoltativo
- over cheeseq.b. formaggio grattugiato
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 66% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 66% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Neapolitan group marked.
Or browse all 5130 pizza recipes.