The 8-inch pizza dough round is briefly fried in oil before it receives a thin coat of bright, sweet tomato sauce and a sprinkle of house-made mozzarella. It's finished in the oven, where an ample, pillowy cornicione forms. Sure, this is fried pizza, but it's Neapolitan to the core.
The standard fried pizza with tomato, homemade mozzarella, and a single basil leaf.
Gratuitous Crust Anatomy
Salame Picante ($8)
Last time we checked, pepperoni was a totally American sausage, but this menu lists the addition of "Italian pepperoni." That's okay, we'll allow it. Did I mention that La Montanara owner Giulio Adriani calls this the perfect drunk food?
A white pie with mozzarella, ham, mushrooms, and truffle oil.
Want mushrooms? Here's your go-to.
There's also a folded-over pizza crust sandwich, stuffed with slices of fatty porchetta and mozzarella two ways: fresh and smoked.
Angioletti alla Nutella
A small mountain of fried pizza dough strips with a drizzle of warm Nutella and a sprinkle of powdered sugar. Share this, or eat at your own peril.
The owner of Forcella and La Montanara stands proudly by his new oven. Don't they look happy together?