panuozzo

You love pizza. You love sandwiches. You&#039;ll love panuozzo.This crispy-outside-yet-light-and-airy-inside bread is made from pizza dough and then topped with whatever the heck you want. Italian cold cuts including prosciutto are very common, as are meatball parm subs (my favorite). The possibilities are endless and the effort is always well worth it.

Meatball Panuozzo (Pizza Bread)

00 flour

g Yeast

Water

Salt

4PM: Mix together flour, sugar, yeast, and salt. Slowly add water and combine well; no need to knead at this stage. Let sit for 20 minutes before kneading or mixing with a dough hook for 5-10 minutes (until smooth and stretchy).

Bulk Ferment

Place in air-tight container or bowl with plastic wrap, then bulk ferment at room temperature for 1 hour before placing in the fridge.

Stretch and Bake

3PM (next day): Remove from fridge. Rest for 3 hours before gently stretching into a loaf shape and cooking in outdoor oven at ~750F - 850F, ensuring to rotate the bread often and not place too close to the flame.

Cool

Remove from oven and let cool before slicing (note: keep pizza oven on for the next step).

Build

Add 4 large meatballs inside the bread. Top with homemade red sauce and then mozzarella. Toss the panuozzo back into the pizza oven for 45 seconds until cheese is bubbling. Remove and top with grated parm and chopped parsley.

In the instructions you mention sugar, but its not listed in the ingredients.  how much sugar for this quantity of dough?

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Meatball Panuozzo (Pizza Bread)

Top 1 panuozzo recipes from across the web

The most viewed panuozzo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meatball Panuozzo (Pizza Bread)

The most viewed panuozzo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine