Edit ModuleShow Tags

Panino’s Montanara

A fried pizza? You’ve got to taste it to believe it, says Gino Rago of Panino’s Pizzeria in Chicago.



Galbani

Ingredients:

  • 10 oz. ball of Neapolitan-style artisan pizza dough (for a 10” pie)
  • ½ c. San Marzano tomato sauce
  • 3 oz. mozzarella shreds or fresh mozzarella (a combination of the two is recommended)
  • 1 tbsp. grated Parmesan
  • 1 tbsp. olive oil
  • Fresh basil (to garnish)
  • Sprinkle of sea salt

 

Directions:

Stretch or roll out your pizza dough into a 10” round disc, leaving a 1” border all around as you would on a traditional pizza. Using your fingertips, make indentations in the center of the dough without disturbing the pizza border. Carefully drop the dough into a 350°F fryer, holding it down with a large metal spatula or strainer, and flip it until it turns golden-brown on both sides. Remove the dough from the fryer and drain the excess oil on paper.

Place the fried pizza dough on a pizza tray and add tomato sauce, mozzarella shreds and/or fresh mozzarella, grated Parmesan, fresh basil, olive oil and sea salt. Bake in an oven at 600°F or hotter until the cheese melts and the edges are slightly charred.

 

A Specialty From the Streets of Naples

A fried pizza? You’ve got to taste it to believe it, according to Gino Rago, co-owner of Panino’s Pizzeria in Chicago. The Montanara pizza is common street fare in Italy and was featured in the 1954 film, L’oro D’Napoli (The Gold of Naples), with a young Sophia Loren preparing this deep-fried delight for admiring onlookers.  

Rago has been making his own version of the Montanara for about nine years. He starts out with his homemade Neapolitan dough, flash-fries it and tops it with San Marzano tomato sauce and a combination of Galbani® mozzarella shreds and Galbani® fresh mozzarella. Baking it in a very hot, wood-fired oven burns off some of the oil and makes the crust airy, yet crispy. The combination of melty cheese and a lightly charred crust is deliziosa!   

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Product Spotlight - April 2019

PMQ brings you the brightest ideas around for April 2019

SmartMarket: 5 ways DoorDash drives sales to your business

Pizza Sports Make a Splash on ESPN3

As ESPN3 brings U.S. Pizza Team events to a national audience, pizza sports can raise your restaurant’s profile and help you boost your sales and profits.

Danger, Will Robinson? As Robotics Improve, How Will They Affect the Pizza Biz?

Food bots can already make pretty good pies. And as they get smarter and cheaper, they could reinvent the pizza business.

Chef's Corner: Anthony Spina-O4W Pizza

Inspired by his own grandmother, this New Jersey pizzaiolo has brought classic Grandma-style pies to the ATL.

How to Build a Private-Label Food Business

It all starts with a high-quality product and extensive market research, says Lenny Rago of Panino’s Pizza.

Pizza Sports are Here to Stay, and Competitors Are Set to Become Stars

Tips for gaining a competitive edge in this year's acrobatic events, broadcast on ESPN3!

How to Par-Bake Crusts in an Air Impingement Oven

Follow Tom Lehmann's five-step method to prevent the development of pita-like pockets in your crusts.

Tyson Smokehouse Pizza - Recipe of the Month

Bonici Mesquite Pepperoni and Bakin' Bacon top off this spicy pie from Tyson Foodservice.

Old Forge-Style Pizza is a Cut Above

As the self-proclaimed pizza capital of the world, Old Forge, Pennsylvania has a style—and a sense of community—that’s all its own.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags