Trend Alert: Deep-Fry That Pizza!

image

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

  1. amymonks reblogged this from rachaelraymag