Add <quantity>300<unit>ml</unit></quantity> of room temperature water and <quantity>12<unit>g</unit></quantity> of salt to a bowl. Mix until dissolved

Add <quantity>450<unit>g</unit></quantity> of all-purpose flour and mix with a spoon until the flour is almost absorbed

Add <quantity>2<unit>g</unit></quantity> of dry yeast and <quantity>50<unit>g</unit></quantity> 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 <quantity>250<unit>g</unit></quantity>. 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 <temperature>400<unit>°C</unit></temperature>. If using a regular oven, preheat to the highest temperature

Peel and crush <quantity>1</quantity> garlic clove, add it to the cheese

Grate <quantity>1⁄3<unit>cup</unit></quantity> of parmesan cheese. Put it in a mortar and pestle

Add <quantity>1⁄3<unit>cup</unit></quantity> of olive oil

Add half of the <quantity>1⁄3<unit>cup</unit></quantity> of basil leaves

Season with salt and black pepper to taste. Pound the ingredients until you obtain a paste

Add <quantity>1⁄3<unit>cup</unit></quantity> of cashew nuts and pound to just break up the nuts

Add the remaining basil leaves and drizzle olive oil to taste. Pound to break up the basil without removing the crunchy texture. The basil crunchy pesto is ready

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

Cut across the center of the panuozzo, leaving one side attached

Tear apart the fresh mozzarella balls and place on one side of panuozzo

Evenly cover the mozzarella with the basil crunchy pesto

Season with black pepper and fresh basil leaves to taste

Drizzle with extra virgin olive oil to taste. The panuozzo with mozzarella & basil crunchy pesto is ready

Enjoy!