Panuozzo

Method

1. 1 Knead the pizza dough with a little yeast and water, then refrigerate for 24 hours.
2. 2 Roll the dough into a 25 cm long oval shape and bake on the highest heat for 5 minutes without filling.
3. 3 Toast the crust first and let it cool slightly; that's what distinguishes panuozzo from pizza with toppings baked together.
4. 4 Slice the baked bread horizontally and fill the center with mozzarella.
5. 5 Bake for only 3 minutes to melt the cheese; baking for too long will make the cake dry and hard.
6. 6 Unfold the bread, then arrange prosciutto, tomatoes, and fresh rucola inside, and drizzle with olive oil.

With an appliance

• Air fryer 1 hr 52 min

  Step 2: Spray oil on both sides of the panuozzo loaf, run a hot air oven at 260 degrees for 3 minutes, and flip after 90 seconds; the crust puffs up very quickly, only enough for one small loaf at a time.