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

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

Preheat a cast iron skillet in the oven on maximum temperature

Crush <quantity>¼<unit>cup</unit></quantity> of peppercorn blend in a mortar and pestle

Slice <quantity>500<unit>g</unit></quantity> of clean beef tenderloin into <quantity>2<unit>in</unit></quantity> thick tournedos steaks

Coat the steaks in the crushed peppercorn blend

Transfer the steaks to the hot skillet

Drizzle extra virgin olive oil to taste and <quantity>1<unit>tbsp</unit></quantity> of butter

Add <quantity>4</quantity> crushed garlic cloves and fresh thyme to taste

Add more olive oil and salt to taste

Broil for 5m until the butter is melted and the meat is starting to brown. Remove from the oven and drizzle with the melted butter

Flip the steaks to brown evenly. Return to the oven

Broil for another 5m until golden brown and cooked to the desired point. Reserve the meat and keep the skillet

Remove the garlic and thyme from the skillet

Add <quantity>1<unit>cup</unit></quantity> of heavy cream and stir. Season with salt to taste and bring it back to the heat if necessary to warm it up

Transfer each steak to a plate and pour the sauce over. The steak au poivre is ready

Cut across the center of the Panuozzo Bread, leaving one side attached

Slice the Steak au Poivre and place on one side of the Panuozzo Bread

Drizzle some of the Steak au Poivre’s sauce over the meat

Sprinkle flaky salt to taste. The panuozzo with steak au poivre is ready

Enjoy!