Panuozzo – The trendy pizza sandwich

Panuozzo – the name alone sounds like a treat! Originally invented by a pizzaiolo in the Naples region, this ingenious sandwich has now conquered the hearts of foodies all over the world. It has also become a real trend here thanks to social media. As enthusiastic pizza lovers, we simply couldn’t resist trying out this trendy recipe ourselves. The result? A great combination of crispy dough and creamy, hearty filling that just leaves you wanting more.

A good Panuozzo depends on the ingredients. Here are the five most important components that give your pizza sandwich its incomparable taste:

Flour, Type 00:
The right flour is crucial for authentic pizza dough. Tipo 00 flour is particularly finely ground and ensures that the dough remains elastic and rolls out well. It allows you to form the dough wafer-thin without it tearing. If you can’t find this flour, you can also use the normal type 405. Pizza flour has a higher protein content, which later ensures great blistering and rising power. The absolute king is Manitoba flour.

Water:
The right amount of water is crucial for the consistency of the dough. It is best to use lukewarm water to activate the yeast. Make sure to add the water slowly while kneading the dough to achieve the perfect elasticity.

Yeast:
With only 2 g of yeast, the dough does need a little longer to rise, but the result is worth it. The long rising time in the fridge gives the dough a particularly aromatic taste. It is best to use fresh yeast or alternatively dry yeast if you don’t have any fresh to hand. If you are an absolute dough freak, you can also try the dough with Lievito Madre. This is Italian mother yeast, which brings other flavors into play.

Mortadella:
This Italian sausage speciality brings a wonderful spice and a juicy aroma to the Panuozzo. Make sure you choose a good quality one, because the fresher the mortadella, the better the taste. If you want, you can also lightly roast it before adding it to the Panuozzo to achieve a more intense aroma. It is also available in two versions, with and without pistachios. It is up to you which one you choose, but since it comes with pistachio pesto, I definitely recommend the version with pistachios.

Pistachio pesto:
This nutty pesto perfectly complements the creamy burrata and the spicy mortadella. It brings a slightly sweet note into play that goes wonderfully with the other ingredients. If you don’t have time to make the pesto yourself, you can use a high-quality store-bought one. Alternatively, Pesto Genovese, nut pesto or a tomato pesto also go well.

The great thing about Panuozzo is its versatility. You can change it as you like and try out different ingredients. How about a Caprese version with tomato and mozzarella? Or maybe a hearty Panuozzo with salami and spicy pesto rosso? There are no limits to your imagination. You can also vary the choice of cheese: instead of burrata, you can use mozzarella, provolone or even a strong Gorgonzola. As you can see, there are no limits to the taste of Panuozzo or Mortazza.

If you don’t have a pizza oven to hand, that’s no problem. A conventional oven can also produce good results. It is important that you preheat the oven to the highest setting and ideally use a pizza stone or steel. These store the heat and ensure an even and crispy crust. Flour the dough well and do not roll it out too thinly so that it does not become too dry when baking. It is important to use good olive oil. This is because you add this before folding the dough in half and then on top after folding. After baking, let the panuozzo cool briefly before filling it – this will keep it nice and crispy.