Montanarina

 

Montanarina

Keyword: montanarina

Ingredients

  • 1 Kg - Flour - 2.2Lbs (100%)
  • 550 ml - Water - 1.1Lbs (55%)
  • 10 g - Yeast (fresh) - 0.3oz (1%)
  • 25 g - Salt - 0.9oz (2.5%)

Instructions

  • Use your regular Neapolitan dough process
  • Divide the dough in 30-50g each dough ball
  • Shape the dough and let it proof as regular Neapolitan dough
  • Keep the oil hot at 350 F
  • Stretch the dough on your hand hand without flour and without put the dough on any surface
  • Once the dough is round shape drop in the oil
  • Cook the 2 side until the oil doesn’t boil anymore (2min)
  • Put the dough on the screen and let it dry for a few second
  • Spill a full spoon of warm

 

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