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Don Antonio by Starita’s Montanara Starita Pizza


Don Antonio by Starita's Montanara Starita Pizza
Yields 4
The Montanara Starita—developed by Roberto’s mentor Antonia Starita—is the most popular item on the Don Antonio menu. Fried dough is topped with tomato sauce and smoked mozzarella, then finished in the oven. The oil dries out during the second cooking and the pizza that emerges is surprisingly light and non-greasy.
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Ingredients
    TOMATO SAUCE
    1. 1 28-ounce can whole peeled tomatoes
    2. 2 tablespoons olive oil
    3. ½ teaspoon red pepper flakes
    4. 4 cloves garlic, finely chopped
    5. 2 sprigs basil
    6. Kosher salt, to taste
    DOUGH
    1. 2 to 3 cups canola oil, for frying
    2. 4 12-ounce balls pizza dough, room temperature
    3. Semolina flour, for dusting
    TO ASSEMBLE
    1. 1 pound smoked mozzarella, shredded
    2. ¼ cup grated Pecorino Romano
    3. 16 basil leaves
    4. Olive oil, for drizzling
    Instructions
      TOMATO SAUCE
      1. In a large bowl, crush tomatoes by hand. Set aside.
      2. Heat olive oil, red pepper flakes, and garlic in a 4-quart saucepan over medium-high heat until garlic is golden, about 1 minute. Add tomatoes, basil sprigs, and salt, then bring to a boil. Reduce heat to medium and cook until sauce thickens slightly, about 35 to 40 minutes. Discard basil.
      DOUGH
      1. Set oven broiler to high. Place pizza stone on center rack and heat 30 minutes.
      2. Fill a Dutch oven or large pot with about 2 inches of oil. Heat over medium heat until oil reaches 350°F. Dust 1 ball of dough with semolina. Using your fingertips, press dough into a 10-inch circle about ¼-inch-thick, leaving a 1-inch border (crust) around the edge.
      3. Using a fork, poke holes all over the dough. Gently lower dough into oil. Fry, flipping once, until golden and puffed, about 1 to 2 minutes total. Remove and drain on paper towels. Repeat with remaining dough (fry all 4 rounds before adding toppings).
      TO ASSEMBLE
      1. Transfer 1 dough round to a pizza peel and spread ½ cup sauce over the surface. Top with ¼ of the mozzarella, ¼ of the pecorino, and 4 basil leaves. Drizzle with olive oil. Slide pizza onto heated stone and broil until cheese melts, about 1 to 1½ minutes. Repeat with remaining dough rounds, then serve immediately.
      culture: the word on cheese https://culturecheesemag.com/

      Don Antonio by Starita

      Located at 309 West 50th Street in New York City, Don Antonio by Starita is where pizza fans can indulge in an expansive assortment of more than 60 traditional and creative, wood-fired Neapolitan pies, crafted from the finest ingredients, including homemade mozzarella.

      Photographer Michael Harlan Turkell

      Michael Harlan Turkell, a once aspiring chef, now photographer, captures the inner workings of kitchens. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 – 2011. Michael’s been nominated for a James Beard Foundation Award in Visual Storytelling, included in 25 Under 25: Up-and-Coming American Photographers V2, (PowerHouse Books), received a Photo District News Photo Annual Award, and has had his photos printed in an array of publications, and cookbooks. Learn more about Michael at http://harlanturk.com/