The classic Napolitan pizza dough bread, ideal for sandwiches with fresh ingredients and olive oil.
This recipe enhances the value of pizza dough in a unique way, taking advantage of its softness, texture, lightness, and flavor.
It can be eaten with fresh ingredients, as a filling, or by itself with extra virgin olive oil or butter.
Add 300 ml of room temperature water and 12 g of salt to a bowl. Mix until dissolved
Add 450 g of all-purpose flour and mix with a spoon until the flour is almost absorbed
Add 2 g of dry yeast and 50 g of all-purpose flour. Mix to incorporate the yeast
Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough
Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise
Divide the dough in three pieces of approximately 250 g . Form a ball with each piece
Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise
Preheat the pizza oven to 400 °C. If using a regular oven, preheat to the highest temperature
Add semolina flour to a clean bench and place the dough on it. Your pizza dough is ready
Open the pizza dough by gently pressing down and out with your fingers to get an oval shape. Be careful to preserve the air bubbles
Flour a pizza peel, place the opened pizza dough on it and drizzle it with olive oil
Bake for 6m, turning it every 2m to cook evenly until it rises and gets deep golden brown and blistered. If using a regular oven, bake for 10-12m. The panuozzo bread is ready
Yield 4 people
Fine Semolinato dust
Olive Oilto drizzle
All-Purpose Flour500 g
Dry Yeast2 g
Olive Oilto grease
All-Purpose FlourTo dust