Pizza Montanara

Method

1. In a large bowl, dissolve 2g fresh brewer's yeast in 500g water.
2. Gradually add 700g sifted 00 flour, mixing to create a creamy consistency.
3. Add 20g salt and continue mixing until the dough comes together.
4. Sprinkle with extra flour if needed, then knead briefly until the dough is smooth and not sticky.
5. Cover the dough with plastic wrap and let it rest for 30 minutes.
6. After resting, divide the dough into portions of 160-170g each. Roll each portion into a tight ball.
7. Place the dough balls in a container with a lid (about 10-11 cm high) and let them rise for at least 8 hours, until almost doubled in volume.
8. Heat sunflower oil in a deep pan to 200°C. (For the montanara, you can optionally oil the work surface instead of using flour to prevent burning the oil.)
9. Take a risen dough ball and gently press it with your fingers, creating small holes. Lift it and rotate it to stretch slightly, being careful not to deflate the air bubbles.
10. Immediately fry the dough in the hot oil. Use a ladle to spoon hot oil over the top to help it puff up. Fry for about 1 minute per side until golden brown.
11. Remove from oil and drain on paper towels.
12. For the classic topping: spread slow-cooked tomato sauce (cooked for 10 hours) over the fried base. Add slices or grated provola affumicata cheese, fresh basil, and a pinch of salt. Serve immediately.