The Montanara Pizza (Classic Fried Italian Pizza).

[nverland]

The Montanara Pizza (Classic Fried Italian Pizza).
Yields: 4 (8­10 INCH) PIZZAS

Ingredients
1/3 cup olive oil
4 tablespoons unsalted butter
8 cloves garlic, finely chopped or grated
1 teaspoon crushed red pepper
2 (28 ounce) cans san marzano tomatoes
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon oregano
Salt, to taste
1 parmesan cheese rind
16 ounces smoked mozzarella cheese, sliced
Pecorino Romano cheese, grated
1 bunch fresh basil
1 recipe pizza dough * preferably left to rise in the fridge overnight.

* Pizza Dough
1 cup warm water (100-105 degrees)
3 teaspoons active dry yeast
1 1/2 tablespoons honey
2 tablespoon olive oil
3 cups all-purpose flour
1 1/2 teaspoons kosher salt


Instructions
If possible, prepare your pizza dough the night before and allow it to rise in the fridge overnight.
Heat a medium to large soup pot over medium low heat. Add the olive oil, butter, garlic and
crushed red pepper flakes. Slowly cook the garlic in the oil/butter for about 10­20 minutes, but
be very careful not to burn the garlic. You want the garlic to be fragrant and lightly caramelized.
Now carefully add the tomatoes, crushing them with your hand as you add them. Add the
tomato paste, dried basil, oregano, a good pinch salt and the parmesan rind. Bring the sauce to
a low boil and then reduce the heat to a simmer. Simmer, with the lid off for about 1 hour or as
long as you can. If you are going to go longer than an hour, keep the lid on. You can make the
sauce three to four days in advance. The longer it simmers and sits, the better.
To prepare the pizzas, preheat the oven to 500 degrees F.
Place a pizza stone under the broiler (or large pan) and heat it for 30 minutes. Pour enough
canola oil into an 8 quart pot to go 2 inches up the sides of the pot. Heat until a deep fry
thermometer reads 350 degrees F. Divide the dough into four balls. Dust each ball of dough
with semolina. Using your fingertips, press the dough into a 8­10 inch circle, it does not need to
be perfect. Using a fork, poke holes all over the dough; Gently lower the dough into the hot oil.
Fry, flipping once, until golden and puffed, 1­2 minutes. Transfer to a pizza peel or clean
surface. Repeat with the remaining dough. Spread each pizza with as much sauce as desired.
Distribute a quarter of each of the cheeses and basil leaves over each piece of dough. Drizzle the pizzas with a little olive oil. Slide pizza, one at a time, onto stone. Turn the oven to broil and broil until cheese melts, about 1-1½ minutes. Serve hot with fresh pecorino, basil and pine nuts.