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Now it's pizza Montanara time
whose history is very peculiar
First of all I'm going to introduce myself: I'm Antonio Starita of pizzeria Mater Dei in Napoli.
the first step is the dough making
this step is very easy: you just need salt, brewer's yeast, water and some flour
at this time you can stop using the bowl where you have prepared the dough
I place it in the bowl again and I cover it with a white cloth
after one hour you can take it out of the bowl
and you cut it in several loaves
the so called "stagliatura"
then put the loaves inside a wood container possibly
then let them rest for a couple of hours
The second step is the dough rolling
let's enlarge a loaf
and then let it fry
The third step is the stuffing
the Montanara ingredients - in my way - first fried and then baked, are:
tomato slices
smoked provola
pecorino romano grated cheese
and fresh basil
then add some smoke provola
then add some smoke provola
some grated cheese
some basil
and finally let it bake
after it got fried and stuffed, put it in the oven
with my Montanara in the Starita's way I say you goodbye and I invite you to eat it, in pizzeria or your homemade one