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
