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Panuozzo with Mozzarella & Tomato

Panuozzo with Fresh Mozzarella and Tomato

This classic Panuozzo pairs warm, tender, and crispy pizza dough with fresh mozzarella, juicy garden tomatoes, and fragrant oregano. Finished with a drizzle of EVOO, it’s a simple yet elegant dish that’s easy to hold and eat while showcasing the beauty of fresh, high-quality ingredients.
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
  

  • 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!
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