Yield: Yields four 9-inch pizzas
Servings: 4 to 6
This pizza, with its tender-crispy fried crust, no-cook tomato sauce, and creamy mozzarella, is swoonworthy. You can fry the crust about 2 hours before topping and baking. Your pizza won’t be as dark in color as Rocky Maselli’s unless you also have access to a wood-burning oven, but it’ll still taste great.
If you can’t find 00 flour, use unbleached all-purpose flour.
I've eaten Rocky's Montara pizza at A16 - my attempt came out a lot less round and pretty than his, but the gang raved about the pies they built from our toppings bar.
The great advantage for me was the ability to prep a dozen pies in advance and cook four at a time in our conventional oven. When I've used other techniques the oven has been the bottleneck, one pizza at a time and riding the thin line between burnt and under-done.
I'm sure my pizza forming skills would improve with more practice, and next time I will take the trouble to pick up some 00 flour. This time I went with King Arthur Bread flour which, along with an over-generous yeast innoculation, made for a bit too much puffiness but delivered great flavor.
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