Trend Alert: Deep-Fry That Pizza!


The latest “it” pizza—called the montanara—is hitting pizza joints across the country. Derived from a Neapolitan recipe, the pie stars soft, fluffy dough that’s briefly oil-fried before being topped with relatively minimal sauce and cheese and a few leaves of basil, then finished in the oven. The result is a crust that’s chewy, light, oh-so-slightly crunchy—and more or less impossible to resist. 

—Christine Richmond

From the September 2012 “Italian Issue” of Every Day with Rachael Ray

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