Photograph of the finished Panuozzo

Italy · Bánh mì pizza kẹp nướng Panuozzo

Panuozzo

2 hr Hands-on time + 24 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.9 lb
  • Photograph of Dry yeast Dry yeast 0.3 oz
  • Photograph of Mozzarella Mozzarella 1.1 lb
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 12.7 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Rocket Rocket 8.5 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Black pepper Black pepper 0.4 oz

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.

Start cooking