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Homemade Panuozzo

Panuozzo Pizza Party - Homemade Panuozzo

Whether you’re a fan of classic combinations like prosciutto and mozzarella or more adventurous pairings like chicken parmigiana with arugula, A panuozzo party has something for everyone.
To make panuozzo, gather your ingredients and follow our easy step-by-step instructions. Bon appétit! And don’t forget to explore our other home pizza recipes for more inspiration
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Course Appetizer, Main Course
Cuisine Italian, Pizza

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
  

  • Get Creative with Your Panuozzo Fillings! Panuozzo can be filled with a variety of hot and cold ingredients to suit your taste. Choose from options like crispy schnitzels, deli meats, fresh salads, and more. Whether you prefer classic Italian flavours or unique combinations, the possibilities are endless. Customise your Panuozzo with your favourite ingredients to make it truly your own!

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 Ingredients of Choice: Feel free to get creative and choose any ingredients you like for your Panuozzo filling. This could include meats, cheeses, vegetables, or greens—whatever suits your vision of a gourmet sandwich!
  • 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. Add your choice of fillings, close it up, and enjoy your freshly made Panuozzo!
Tried this recipe?Let us know how it was!