Garlic Cheese Montanara

Garlic Cheese Montanara

This remixed Montanara uses high-hydration dough that expands rapidly in hot oil for a light, blistered crust. A quick garlic oil made from smashed cloves and olive oil infuses deep flavor directly onto the hot base. Fresh mozzarella melts slightly from residual heat while grated pecorino adds salty bite. The dish suits casual dinners, aperitivo spreads, or weekend projects with moderate difficulty centered on oil temperature management and gentle dough handling. It pairs well with chilled white wine or sparkling water and scales easily. Substitutions include store-bought dough for speed or smoked mozzarella for extra depth. Difficulty remains moderate with emphasis on avoiding overcrowding during frying. The tomato sauce must be gently simmered in advance so it is hot and reduced when spooned over freshly fried dough; this prevents metallic raw flavor and stops the crust from turning soggy. Warm sauce also helps the cheeses soften without needing a second oven step, keeping the process streamlined for home cooks. The finished Montanara delivers chewy interior, crisp golden edges, pungent garlic notes, and bright herbal lift from basil, making it ideal for sharing or a satisfying individual portion.

Ingredients

• 300 g bread flour
• 180 ml water (lukewarm)
• 5 g instant yeast
• 6 g fine sea salt
• 10 ml olive oil
• 150 ml tomato passata (seasoned with salt)
• 150 g fresh mozzarella (torn)
• 40 g pecorino romano (finely grated)
• 4 cloves garlic cloves (smashed)
• 60 ml olive oil (for garlic oil)
• 12 leaves fresh basil leaves (torn)
• 1.5 litres vegetable oil (for deep frying)

Method

1. Combine the bread flour, lukewarm water, instant yeast, fine sea salt and olive oil in a large mixing bowl and stir with a wooden spoon until a shaggy dough forms with no dry flour pockets visible, ensuring even hydration before kneading begins.
2. Turn the dough onto a lightly floured work surface and knead vigorously for five minutes until it becomes smooth, elastic and slightly tacky but no longer sticky to the touch, developing gluten for the characteristic airy structure.
3. Return the dough to the bowl, cover with a clean tea towel and allow it to rise in a warm spot for sixty minutes until it has doubled in volume and feels light and airy when gently pressed, indicating proper fermentation.
4. While the dough rises, warm the passata in a small saucepan over low heat for five minutes, stirring occasionally, until it reaches a gentle simmer and thickens slightly into a warm cooked sauce that will not cool the fried base.
5. Prepare the garlic oil by gently heating the smashed garlic cloves in olive oil over low heat for three minutes until fragrant but not browned, then remove from heat and set aside to infuse the oil with mellow garlic flavor.
6. Divide the risen dough into four equal pieces on a lightly floured surface and shape each into a 15 cm round disc about 5 mm thick, taking care not to deflate the air pockets so the crust will puff dramatically during frying.
7. Heat the vegetable oil in a wide, heavy pot or deep fryer to 180°C, using a thermometer to maintain steady temperature throughout frying and prevent the dough from absorbing excess oil or cooking unevenly.
8. Gently lower one dough disc into the hot oil and fry for 2 minutes until the underside turns deep golden and the dough begins to puff dramatically, watching for active bubbling that signals proper crust formation.
9. Flip the disc carefully with tongs and fry the second side for another 2 minutes until evenly golden and fully puffed with no pale spots remaining, ensuring both sides achieve the same crisp texture without burning.
10. Remove the fried Montanara to a wire rack set over a tray and immediately sprinkle lightly with salt while still hot so it adheres to the surface, seasoning the crust before toppings are added.
11. Repeat the frying process with the remaining discs, allowing the oil to return to 180°C between batches to prevent greasy results and maintain consistent blistering on every piece.
12. While hot, brush each Montanara with garlic oil, spoon on 40 ml of the warm cooked passata, scatter torn mozzarella and basil, then finish with grated pecorino so the cheese softens slightly from the residual heat of the freshly fried dough.