Pizza Montanara

Pizza Montanara. Otherwise known as deep-fried pizza. Simple, light and crispy.

Caution:

Take care when cooking with hot oil. Always check ignition temperatures for your chosen oil to avoid a fire. In the event of an oil fire, leave the pan in the oven and turn your oven off to let the fire go out by itself. Do not use water to extinguish an oil fire.

Step 1:

Preheat your Gozney oven to 800°F / 425°C (stone floor temperature).

Step 2:

2. Prepare for deep frying by placing a lined tray under a lined wire rack, you will also need a spider, a large long handle spoon and a dough docker.

Step 3:

Place a large saucepan oven a medium- high heat, add the vegetable oil, make sure that the oil sits in the bottom third of the pan. Carefully heat the oil to 375°F / 190°C, use a temperature probe to continuously check the temperature. If the oil gets to hot turn the heat off and wait for it to cool before using.

Step 4:

Roll out one dough ball, using rice flour and semolina, make the dough slightly smaller than the saucepan and use a dough docker to put holes in the dough, this will allow oil to run through the dough and helps to weigh down the base of the pizza.

Step 5:

Carefully lay the dough down into the oil and using a spider and a long spoon to hold the dough down and baste the dough with the oil. Turn the dough in the oil and continue to baste and turn until the dough is cooked through and golden, roughly 4-5 minutes.

Step 6:

Remove the dough from the oil and place onto the lined rack, use kitchen roll to dab the excess oil from the dough. Repeat with the remaining 2 doughs.

Step 7:

Whilst the dough is still warm, divide the marinara sauce, mozzarella, pecorino and a drizzle of olive oil over the bases. Place into the oven for 1-2 minutes, turning every few seconds to ensure an even bake.

Step 8:

Remove from the oven and finish with basil, a sprinkle of flaky salt and a drizzle of olive oil.