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°F (221°C).
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.
