PolselliLa Montanara
Polselli's AVPN-certified flour for pizza fritta and calzoni. While Classica gets all the attention, this is the specialist, engineered to absorb minimal oil during frying while staying dry and puffy. If you've ever made montanara (fried dough topped with sauce and cheese, finished in the oven) and it came out greasy, this flour exists to solve that problem. Same family mill south of Rome, same 22-wheat blend philosophy, but optimized for the deep fryer instead of the wood-fired oven. Pro tip, montanara dough should be slightly lower hydration than your regular pizza dough. Fry at 170-180C until golden, then top and finish under the broiler or in a hot oven.
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Polselli La Montanara is a type 00 flour, 11.5% protein, and a recommended hydration range of 55–60%. Polselli's AVPN-certified flour for pizza fritta and calzoni. While Classica gets all the attention, this is the specialist, engineered to absorb minimal oil during frying while staying dry and puffy. If you've ever made montanara (fried dough topped with sauce and cheese, finished in the oven) and it came out greasy, this flour exists to solve that problem. Same family mill south of Rome, same 22-wheat blend philosophy, but optimized for the deep fryer instead of the wood-fired oven. Pro tip, montanara dough should be slightly lower hydration than your regular pizza dough. Fry at 170-180C until golden, then top and finish under the broiler or in a hot oven. It ferments best over 6–12 hours at room temp (22°C). Purpose-built for fried pizza (montanara) and calzoni fritti. The whole point is minimal oil absorption — the dough should puff up dry and golden, not turn into a grease sponge. Direct method, medium rise. 0.2-0.3% fresh yeast.
pizza, fried-pizza, montanara, calzone, type-00, avpn-approved, italian