Panuozzo Bread
by
Bruno Barella
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.
- Level
Intermediate
- Cooking
1d+
- Overral
1d+
- Ready
Fine Semolina
to dustExtra Virgin Olive Oil
to drizzle
Pizza Dough
All-Purpose Flour
500gDry Yeast
2gExtra Virgin Olive Oil
to greaseAll-Purpose Flour
to dustSalt
12gWater
300ml
Equipment
Kitchen Scale
Fine Semolina
to dustExtra Virgin Olive Oil
to drizzle
Pizza Dough
All-Purpose Flour
500gDry Yeast
2gExtra Virgin Olive Oil
to greaseAll-Purpose Flour
to dustSalt
12gWater
300ml
Equipment
Kitchen Scale
Panuozzo Bread
Bruno Barella
Add 300ml of room temperature water and 12g of salt to a bowl. Mix until dissolved
Add 450g of all-purpose flour and mix with a spoon until the flour is almost absorbed
Add 2g of dry yeast and 50g 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 250g. 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 with semolina, 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
Enjoy!