Montanare (fried pizzas)

Ingredients (for 12 small fried pizzas)
For the dough
100 g of Type 0 Soft Wheat Flour
100 g of Type 0 Manitoba flour
140 ml of water
10 g of salt
8 g of brewer’s yeast

For the filling
150 ml of tomato pulp
Salt to taste
1 tablespoon of extra-virgin olive oil
Fresh basil
Parmesan cheese
Peanut oil for frying

Procedure
To begin, gather the flours, water, yeast and salt in a bowl, then mix vigorously until you have a smooth, firm dough. Now cover it with a clean tea towel and let it rise for a couple of hours, until doubled. Once the rise is complete, take the dough and roll it out to a thickness of 2 to 3 cm, then cut out rounds with a round cookie cutter/cookie cutter, place them on the work surface and let them rest for 15 to 20 minutes. While you wait, prepare the filling by cooking tomato sauce, oil and salt in a saucepan, after which pour peanut oil into a frying pan and heat it for a few minutes. One by one, dip the montanare in the oil to fry them: before doing so, press each round lightly so as to create a hollow. Once fried, lay the montanare on a plate lined with paper towels and finish by decorating the hollow with tomato pulp, Parmesan cheese, and fresh basil.

In collaboration with Farina, Lievito e Fantasia