Panuozzo Napoletano
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Panuozzo Napoletano
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 300 ml water 1.2 cups
- 500 grams Le 5 Stagioni 00 Flour 17.6 oz
- 15 grams sea salt 0.5 oz
- 2 grams fresh yeast 0.07 oz
Instructions
- Start by adding the salt to your water and mixing together until it has been completely dissolved.
- Next, slowly stir in your flour a little bit at a time, continuing to mix as you go.
- Add your yeast to the mixture and allow it to dissolve.
- Finish combining the rest of your flour and continue mixing until it reaches the desired dough-like consistency.
- Knead your dough on a flat surface and sprinkle a bit of flour to prevent it from sticking.
- Let your dough rest for at least 2 hours, covering it with a damp cloth to prevent it from becoming dry.
- Once it's ready, cut your dough into small pieces and begin rolling them into balls.
- Place your dough balls in an airtight container and place them in a cool room for at least 20 hours.
- To bake your Panouzzo Nepoletano, spread the dough out into a long sandwich shape and glaze with extra virgin olive oil, salt, and a sprinkle of fresh oregano.
- If you’re using a wood fire oven, bake the Panouzzo at around 430 degrees Celsius (221 degrees Fahrenheit.)
- For a traditional electric oven, bake your Panouzzo on the highest setting possible.
- After the dough has puffed up, remove it from the oven and slice it like a sandwich.
- At this point, you can fill your Panouzzo up with your favorite pizza ingredients!
- Next, you’ll finish your Panouzzo by putting it back in the oven.
- If you’re using a wood fire oven, keep it towards the front of the oven to prevent it from burning.
- For electric ovens, reduce your temperature slightly and keep your Panouzzo open to prevent burning.
- When your Panouzzo has reached a golden brown color on all sides, remove it from the oven and allow it to cool before enjoying it.
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