"Montanara-Style" Sourdough Pizza

Deep-fried pizza until the crust is golden, topped with sauce, basil, and cheese, then baked in wood-fired oven to melt the cheese and crisp the crust even more. That is a pizza Montanara. The description doesn't even sound remotely Italian; it sounds as if it is something made-up but is not. It turns out that fried pizza is as old as a tradition or even older  in Naples than the classic Pizza Napoletana.

In Naples, they use "Pizza Napoletana" dough made with 00 flour, but I still haven't got it in my pantry so I used just some plain old APF. The dough is very simple. 500 g APF, 325 g water, 10 g salt; 19% flour in the levain. Fermented for 4 hours at room temperature, divided into 4 balls then refrigerated overnight. Stretched the next day into a disc (I still need to work on my pizza stretching skills) then deep-fried until golden. Topped with crushed local tomatoes (with salt), mozzarella, and basil then a drizzle of EVOO, then baked at 250C for five minutes until the cheese was melted and the crust is dark and super crispy.

I love basil so I went with a heavy hand on this one. Was not disappointed though.

The result was a crust that is sweet and wheaty, and very mildly tangy. Tangy tomatoes (our local tomatoes are tangier than San Marzano so I could have used a little sugar) balanced by the cheese and the basil crisp and fragrant. I don't know if I should grate the cheese for it to melt more evenly of it just happened that I bought a not-so-good mozzarella. Not too greasy and just a hint of deep fried flavor. The crust was thin and wet at the center with a slightly puffy and stretchy cornicione and pleasantly chewy, it has a really good chew and incredibly crisp. It has a crispness and that "something" that is not in oven baked pizzas.

Its looks is not too dissimilar from real Pizza Montanara. I was pleasantly surprised with how good this "regional style" of pizza is that I may just cook my future pizzas this way.

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In 2022, I accidentally discovered the youtube channel "Pasta Grannies." It is a channel about preserving the regional cuisine of Italy, mostly pasta by filming grannies showcasing their culinary legacies. If you like pasta and Italian cuisine in general, you should definitely check it out.

Because of that, I was inspired to make my own pasta at home. Yes, we tried doing fresh pasta in class a few years ago but I never made it at home because I do not even have a rolling pin.

Cannelloni, my first pasta dish. I hand rolled pasta with a rolling pin and rolled the filling in. Topped with fresh tomato sauce and mozzarella. When my colleagues tried it, they were convincing me to turn it into a side hustle (if they only knew the amount of labor and love that went into it). One even got me started when she place two orders, of course I didn't say no. 

 My colleagues' order:

From there, I made so much more. Actually I bought a pasta machine, but I still haven't used it because I more comfortable with a rolling pin and I don't want to fiddle its parts and the multiple passes; perhaps if making a large quantity, I will.

Tagliatelle and Pappardelle

 White Truffle Tagliatelle

 Black Truffle Pappardelle

 Wish I had shaved fresh truffles over them but I am happy with truffle paste and truffle oil (I know) for now.

I also learned how to choose a good dry pasta. I found bronze-die spaghetti online so I also bought Pecorino Romano, and guanciale. With those, I made the Three Roman Classics.

Cacio e Pepe. Lots of room for improvement especially in preventing cheese curdling.

 Amatriciana. Bucatini is commonly used but since it is what I have and in respecting the tradition of Amatrice, I used spaghetti.

 Carbonara

I'm torn between Amatriciana and Carbonara but Carbonara might just have the slightest edge.

Lasagna. I was really eyeing for a Lasagna alla Bolognese but the spinach in the pasta did not show through. I was pleased that it is delicious without mozzarella. Rich and delicate. I found real Parmigiano Reggiano online and its mingling with the crispy bits of pasta was the best!

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This year is not just about pasta but this is also the year where I ventured into Italian Cuisine. The simplicity of Italian Cuisine that focuses on the quality of ingredients and technique is really a challenge but worth it.

Truffle Risotto. The rice was al dente but I think I should have added a little more liquid for the correct texture.


It is out of focus but its the only photo I snapped since I was really excited.

 Arancini

Arancini with ragu and peas.

"Al Burro" Ham and Cheese Arancini

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An Upside-down Apple Cake in Tarte Tatin fashion surely won't hurt!

 I hope we will all have a more blessed and healthier year!