{"id":149552,"date":"2025-07-08T20:06:29","date_gmt":"2025-07-08T20:06:29","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&p=149552"},"modified":"2025-08-21T09:21:39","modified_gmt":"2025-08-21T09:21:39","slug":"the-montanara-pizza-taught-by-pizza-masters-franco-pepe-and-tony-gemignani","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/the-montanara-pizza-taught-by-pizza-masters-franco-pepe-and-tony-gemignani\/149552\/","title":{"rendered":"The Montanara Pizza taught by Pizza Masters Franco Pepe and Tony Gemignani"},"content":{"rendered":"

Montanara pizza is an Italian classic that masterfully combines centuries-old traditions with culinary innovation. Thanks to legends like Tony Gemignani and Franco Pepe, this style of pizza has gained global recognition and continues to impress with its unique preparation and taste. If you\u2019re curious about what makes Montanara so special, the best ingredients to use, and expert tips for nailing it, you\u2019re in the right place!<\/p>\n

At International Pizza Expo<\/a> in March 2025, Master Pizzaiolo Franco Pepe gave a hands-on pizza making workshop. Franco Pepe is an Italian award winning pizzaiolo, internationally recognized as one of the best in the world and He is the owner of Pepe In Grani<\/a> restaurant in Caiazzo, Italy. He was featured in one of the episodes on Netflix\u2019s docuseries Chef\u2019s Table. Franco’s dough is always made by hand in wooden boxes and is never refrigerated.<\/p>\n

Tony Gemignani has won 13 world titles for his pizza making and acrobatic dough-spinning routines, authored or co-authored three books (including \u201cThe Pizza Bible\u201d), appeared on several national TV networks and is an owner in 27 pizzerias. His first, Tony\u2019s Pizza Napoletana<\/a> in San Francisco, opened in 2009, has been named America\u2019s best pizzeria by USA Today, the Travel Channel and Forbes. Tony also runs the International School of Pizza, where he certifies chefs from all over the world and teaches a variety of pizza-making styles, many of which simultaneously appear on the menus at his restaurants. He teaches the Making Dough & Pizzas With Tony Gemignani workshops annually at Pizza Expo.<\/p>\n

\"Pizza

Franco Pepe, owner of Pepe In Grani restaurant in Caiazzo, Italy, and Tony Gemignani, owner in 27 concepts, including Tony\u2019s Pizza Napoletana in San Francisco, led a Fried Pizza Demonstration at International Pizza Expo 2025 in Las Vegas.<\/p><\/div>\n

What Is a Montanara Pizza?<\/strong><\/h2>\n

The Montanara pizza<\/a> is a Neapolitan specialty that merges frying and baking techniques to create a one-of-a-kind crust. Tony Gemignani, an acclaimed pizza chef and champion, referred to it as a pizza that\u2019s \u201cfried, delicate, crispy\u2026unbelievable.\u201d Essentially, the dough is lightly fried before it\u2019s topped with ingredients and finished off in the oven. The result? A pizza with a subtle crunch on the outside and a fluffy, airy interior.<\/p>\n

This method of preparation sets Montanara apart from other styles of pizza. The shallow fry gives the dough a golden, crispy texture, while the oven brings everything together, melting the cheese and amping up the flavors of the toppings.<\/p>\n

Originally created by pizza-makers in Naples, the Montanara has since evolved, with creative chefs like Tony Gemignani and Franco Pepe adapting it to modern tastes while staying true to its origins.<\/p>\n

Best Toppings and Ingredients for Montanara Pizza<\/strong><\/h3>\n

The beauty of the Montanara pizza lies in the simplicity and quality of its ingredients. According to Tony Gemignani, the focus should always be on using the best possible components, from the cheese to the oil used during frying. Here\u2019s a look at some of the must-have ingredients:<\/p>\n

1. Flour<\/strong><\/h5>\n

Tony recommends using a high-quality light flour to achieve the perfect dough texture. This combination results in a light, airy crust that holds up well to the frying and baking processes.<\/p>\n

2. Cheese<\/strong><\/h5>\n

For an authentic Montanara, opt for high-quality mozzarella or provola (a smoked Provolone). Tony described provola as \u201csoft and smoky,\u201d a traditional cheese often found in Napoli. A blend with ricotta or burrata can also elevate the flavor profile.<\/p>\n

3. Toppings<\/strong><\/h5>\n

While Montanara pizzas are known for their simplicity, the toppings play a crucial role in flavor. Tony loves using saut\u00e9ed mushrooms, dehydrated tomatoes, and a drizzle of fine olive oil. Franco Pepe\u2019s approach focuses on balancing salty, sweet and earthy flavors, often incorporating ingredients like anchovies, lemon zest, licorice powder and sweet tomatoes.<\/p>\n

4. Frying Oil<\/strong><\/h5>\n

The choice of frying oil is a game-changer. Tony swears by using high-oleic oil with rosemary extract. This oil doesn\u2019t absorb into the dough, ensuring a crisp texture without an overly greasy finish.<\/p>\n

5. Finishing Touches<\/strong><\/h5>\n

Herbs like basil and thyme add a burst of aroma, while finishing salts, like Maldon salt, enhance the overall flavor. Tony also showcased unique additions like chili strands and crystallized basil for a gourmet touch.<\/p>\n

Tips and Techniques for Making Montanara Pizza<\/strong><\/h3>\n
\"Pizza

Pizza Master Tony Gemignani frying a Montanara pizza during a demonstration at Pizza Expo 2025 in Las Vegas.<\/p><\/div>\n

Mastering Montanara pizza requires attention to detail, as both Tony Gemignani and Franco Pepe demonstrated during their session at Pizza Expo in Las Vegas. Here are their expert tips:<\/p>\n

1. Select the Right Dough<\/strong><\/h6>\n

Tony emphasized that almost any pizza dough can work for frying, but consistency is key. His Montanara pizza dough typically has a 70% hydration level, which he described as \u201cirrelevant\u201d since it\u2019s the mixing technique and flour quality that matter most.<\/p>\n

2. Prepare Your Dough Correctly<\/strong><\/h6>\n

When shaping the dough, keep it flat and even, roughly eight inches in diameter. Tony suggests docking the dough lightly to prevent excessive bubbling during frying.<\/p>\n

3. Fry First, Then Bake<\/strong><\/h6>\n

The dough is lightly fried at a temperature of around 375 F until it reaches a golden brown color. \u201cDon\u2019t be scared,\u201d Tony assured the audience while demonstrating the frying process. He advised flipping the dough in the oil and gently pressing it to maintain its shape. Once fried, the pizza goes into the oven, where it\u2019s baked at around 550 F to melt the cheese and finish cooking the toppings.<\/p>\n

4. Use High-End Oil<\/strong><\/h6>\n

According to Tony, the quality of your frying oil can make or break your Montanara pizza. He highlighted that top-tier oils \u201cdon\u2019t absorb into your food,\u201d ensuring a light and crispy bite.<\/p>\n

5. Balance Ingredients<\/strong><\/h6>\n

Both chefs emphasized the importance of balance in flavor and texture. Franco Pepe presented one of his signature creations, Sensazione di Costiera, which used a range of textures and flavors, including crispy fried dough, fresh tomatoes, anchovies and lemon zest. His approach? \u201cLayer flavors and build up your pizza,\u201d focusing on each component\u2019s role.<\/p>\n

6. Finish With Care<\/strong><\/h6>\n

The finishing touches make all the difference. For Tony, this meant a light drizzle of olive oil and a sprinkle of Maldon salt. Franco, on the other hand, highlighted creative options like powdered licorice and dehydrated olives to surprise the palate.<\/p>\n

Why Montanara Pizza Is Worth Discovering<\/strong><\/h4>\n

Montanara pizza isn\u2019t just a dish; it\u2019s a culinary experience that celebrates the art of combining tradition and creativity. Franco Pepe views it as a perfect example of taking something humble and elevating it to fine dining status. \u201cIt\u2019s a pizza anyone can make,\u201d Franco said, \u201cbut with care, it becomes something extraordinary.\u201d<\/p>\n

Tony\u2019s take on Montanara pizza is equally motivational. \u201cYou probably think of frying food in your restaurant as secondary,\u201d he said. \u201cI say we make it legendary.\u201d His passion for creating food that\u2019s both approachable and elevated shines through in his Montanara pizza.<\/p>\n

Key Takeaway Tips from the Pizza Masters Franco Pepe and Tony Gemignani<\/strong><\/h4>\n

Franco Pepe emphasizes the importance of precision when crafting Montanara pizza, stating, “The dough is the foundation of your pizza. Fermentation allows the dough to come alive, and this step should never be rushed.” Pepe also highlights the role of quality ingredients, noting, “Using the best tomatoes, fresh mozzarella, and extra virgin olive oil elevates the flavor and honors the tradition of Montanara pizza.”<\/p>\n

Tony Gemignani, on the other hand, shares his approach to achieving the perfect fry-and-bake balance. “The oil temperature is crucial,” he says. “It should be hot enough to bloom the dough but not so hot that it burns. Then, finishing it in the oven brings out those complex flavors and ensures a crisp yet airy texture.” He adds, “Don’t be afraid to experiment with toppings, but always keep the integrity of the dish in mind.”<\/p>\n

By following these invaluable insights from two of the world’s leading pizza experts, you’ll be well on your way to mastering the art of Montanara.<\/p>\n

Bring the Montanara Experience to Your Kitchen<\/strong><\/h4>\n

Creating Montanara pizza is about more than following a recipe. It\u2019s about committing to quality, experimenting with flavors, and treating pizza-making as an art form. Whether you\u2019re a seasoned pizzaiolo or a home cook looking to impress, this style of pizza is well worth the effort.<\/p>\n

Use these expert tips and ingredient recommendations to try your hand at making Montanara pizza.<\/p>\n

Share Your Montanara Creations<\/strong><\/h5>\n

Have you tried making Montanara pizza? We\u2019d love to see your creations and learn about your topping combinations! Share your photos and stories with us on social media using #MontanaraMastery.<\/p>\n

Happy frying and baking!<\/p>\n","protected":false},"excerpt":{"rendered":"

Montanara pizza is an Italian classic that masterfully combines centuries-old traditions with culinary innovation. Thanks to legends like Tony Gemignani and Franco Pepe, this style of pizza has gained global recognition and continues to impress with its unique preparation and taste. 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