How To Make Authentic Panuozzo Napoletano Like An Italian Chef
If you’re looking to spice up your next pizza night, you’ve got to try Panuozzo Napoletano, an authentic Italian pizza sandwich guaranteed to blow your mind! Unlike many other pizza-style sandwiches, Panuozzo Napoletano uses a unique double-baked method that allows every inch of the dough to be crispy and delicious giving you an unbelievable sandwich that is perfectly crunchy on the outside and melty on the inside.
We love making this at home because you can add so many different fillings to your Panuozzo, from classic prosciutto and mozzarella to sausage and broccolini. This recipe is surprisingly simple!
Vincenzo’s Plate Tips
Get Your Hands Dirty
Even though you can still use a stand mixer if you’d like to, I prefer to use my hands to mix all my ingredients together. This allows me to get my dough to the perfect consistency without worrying about over-mixing. It gives you a good excuse to get your hands dirty in the kitchen!
Substitute Dry Yeast If Necessary
Don’t have any fresh yeast? No problem! You can substitute your favorite store-bought dry yeast and still get the same crispy, golden-brown dough you’re looking for in a pinch.
Do The “Bounce” Test
If you’re not sure how to tell that your dough is done, there’s a little trick we like to call the “bounce test.” Hold your dough in one hand and press into it with your opposite fingers. Once you pull your fingers away, the dough should bounce back quickly. If not, you’ll need to continue combining until you have the right consistency.
Don’t Forget To “Close” Your Dough
It’s easy to leave bumps and lumps in your dough balls, which can cause your Panouzzo to cook unevenly. So, make sure you close off any cavities with your fingers before allowing them to set fully.
Go For Golden Brown
Whether you’re using a wood fire oven or a traditional domestic oven, be sure to get all sides of your Panouzzo. This will give you the crispy, golden-brown color you’re looking for in every bite.
How to Serve Panuozzo Napoletano
One of the best things about making Panuozzo Napoletano is that you can add any fillings your heart desires to your creation. Some of my favorite things to include in my pizza sandwich are prosciutto, mozzarella, fresh basil, sausage, broccolini, and even old-school ham and cheese. Just make sure you add plenty of EVOO and oregano while you’re baking to get the maximum flavor!
- 1 large mixing bowl
- 1 bread knife
- 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
- 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.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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