Step-by-Step Instructions
Step 1: Prepare the Dough
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Step 2: Shape and Fry the Dough
Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and flatten into small rounds about 1 cm thick.
Heat olive oil in a deep frying pan (about 3-4 cm deep) to 180°C (350°F).
Fry each dough round for 1-2 minutes per side until golden and puffed. Use a slotted spoon to remove them and drain on paper towels.
Step 3: Add Toppings
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Spread a thin layer of pomodoro sauce on each fried dough round.
Top with diced mozzarella and shredded scamorza affumicata.
Step 4: Bake the Pizza Montanara
Arrange the topped pizzas on the prepared baking sheet. Bake for 5-7 minutes or until the cheese is bubbly and slightly browned.
Remove from the oven and immediately top each pizza with rucola and a slice of speck.
Step 5: Serve
Let the pizzas cool for about 5 minutes before serving. Enjoy the crispy base with its rich, smoky, and tangy toppings!
Variations
Vegetarian Option: Replace speck with sautéed mushrooms or roasted red peppers.
Vegan Option: Use vegan mozzarella and skip the scamorza and speck.
Gluten-Free Option: Substitute the dough with a gluten-free pizza base recipe.
Extra Cheesy: Add grated Parmesan for more depth of flavor.
