Making Italian Fried Pizza (Pizza Montanara)


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50 replies
  1. Carol La Rubia
    Carol La Rubia says:

    My Nonna would make that crust but in small palm sized disks, deep fry them, and into a bag with granulated sugar. Best dessert. We are from the Abruzzi region, so we do things a little differently than the folks from Naples. In fact, it was considered equivalent to cussing someone out if you told them to "vai a Napoli" (go to Naples). I've been there, and Naples really is a lovely city.

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  2. Nora Gibes
    Nora Gibes says:

    Nice! I ordered a pizza Montanara in Naples a few weeks ago and was so confused why the crust on it looked totally different than everyone else's order! From the description I had thought it was a Pizza Margherita with different cheese, but I did look it up later and figure it out.

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  3. Vincenzo Volpe
    Vincenzo Volpe says:

    As a Neapolitan i know Montanara very well, and you have done a great job. In actual Pizzeria, Montanara is fluffy inside and crunchy outside. We have also pizza desserts, like calzones with fresh fruit jam (especially annurca apples) or nutella, but i think you can express as you like. We all hate pineapple ON pizza, no one said IN pizza. *wink wink*…just sayng.

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