Sift 300 g of pizza flour or all-purpose flour.
Add half a teaspoon of dry yeast and a teaspoon of sugar, mix to combine the ingredients.
Slowly pour in 180 ml of water until absorbed.
Add the oil, salt and form a dough ball.
Let the dough rest in an oiled bowl for at least 2 hours.
Meanwhile, prepare the sauce: heat a tablespoon of oil with a clove of garlic in a pan, then pour in the tomato and a pinch of salt and cook through.
Roll out the dough and cut it into rounds.
Heat plenty of frying oil in a pan and fry the discs, flattening them slightly in the center.
Finish the montanare with the sauce, a few pieces of mozzarella, Grana and basil.
Frying pan
Consume immediately
Italia, Campania
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| Energy (kcal) | 211.22 |
| Carbohydrates (g) | 34.22 |
| of which sugars (g) | 2.8 |
| Fat (g) | 4.73 |
| of which saturates (g) | 2.61 |
| Protein (g) | 9.43 |
| Fibre (g) | 1.27 |
| Salt (g) | 0.56 |
