Panuozzo with Mozzarella and Tomatoes
The Panuozzo, a traditional Italian sandwich made with pizza dough, is a beloved street food from the Campania region of Italy.
Baked to perfection in our Ooni Karu 12 oven, this Panuozzo boasts a warm, tender, and airy interior with a crispy yet chewy crust.
Once baked, our panuozzo is filled with fresh mozzarella that softens and slightly melts from the bread’s warmth. Thinly sliced garden tomatoes, bursting with natural sweetness and juiciness, add vibrance and freshness to this handheld meal.
A sprinkle of oregano and a drizzle of extra virgin olive oil (EVOO) complete the sandwich filling, adding a silky finish and aromatic depth. Together, the fresh mozzarella, ripe tomatoes, oregano, and EVOO create a simple yet perfectly balanced flavour profile.
Panuozzo with Fresh Mozzarella and Tomato
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 Pizza dough ball
- Fresh mozzarella cheese
- Fresh tomatoes
- Extra virgin olive oil
- Dried oregano
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time. Proper fermentation will result in a nice, crisp exterior with an airy, soft interior.
- Prepare Mozzarella Cheese: Place your fresh mozzarella cheese in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Slice into medium-sized pieces. Set aside for post-bake assembly.
- Prepare Fresh Tomato: Thinly slice fresh tomtoes. Set aside for post-bake assembly.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 400-450°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Panuozzo Base: On a lightly floured surface, cut a dough ball in half. Take one half and stretch it by hand, gently pressing and shaping it into an American football shape, perfect for filling later. Avoid using a rolling pin to maintain the dough’s airy texture. Lightly dust a pizza peel and place the shaped dough on it. If desired, brush the dough with extra virgin olive oil for a golden, crispy crust.
- Bake Your Panuozzo:Outdoor Pizza Oven: Place the dough into the oven and turn the flame to low. Keep an eye on the Panuozzo, rotating it every 20-30 seconds to ensure even cooking and to avoid burning. The Panuozzo is ready when the top and bottom are crispy with leopard spotting but not overly charred, usually in 2-3 minutes.Home Oven with Pizza Steel or Stone: Bake for 7-10 minutes or until the crust is nicely browned and crispy.
- Assemble and Serve: Once baked, remove the Panuozzo from the oven and carefully slice it open to create a pocket, like a sandwich. Drizzle EVOO on the bottom, add a layer of fresh tomato slices, followed by a layer of fresh mozzarella slices, sprinkle with oregano, and finish with another drizzle of EVOO. Close it up and enjoy your freshly made Panuozzo!
