Panuozzo, a pizza sandwich that takes your breath away
These are the top reasons why we adore this recipe:
- light, fluffy, airy pizza dough
- choose your favorite topping; we adore a combination of mortadella, burrata, arugula, tomato, and pesto
- choose your favorite topping - meatless versions are amazing, too
- kids and adults adore it
- the perfect recipe for a crowd, picnics, and celebrations
- feel free to store the baked (and cooled) pizza in the freezer
Topping ideas
For this recipe, we don't need many ingredients. We need some simple ingredients for the dough, like flour, water, yeast, and salt. Then, we need the topping ingredients. Choose your favorite topping; these are some of our favorites:
- pesto genovese, mortadella, burrata, tomato, arugula (as used in this recipe)
- tomato sauce, fresh tomatoes, burrata, arugula
- prosciutto, mozzarella, parmesan cheese, tomato
- Ceaser salad topping: iceberg, baked chicken, Caesar salad dressing, and parmesan cheese
- meatballs, cheese, tomato sauce
Storing and freezing
You can store the Panuozzo (Pizza Sandwich) in two ways: at room temperature or frozen for later use.
If you have any leftovers, add them to a bread basket or bread bag and store them for a day.
Feel free to freeze the baked Panuozzo. Place the cooled pizzas in a freezer bag and in the freezer for up to a month. Defrost before using, then add your favorite topping.
How to make Panuozzo (Pizza Sandwich) at home (video)
Check this short video to learn how to make Panuozzo (Pizza Sandwich) at home.
Next, try these pizza recipes
- Homemade Pan Pizza
- Lahmacun
- Fall pepperoni pizza
- Pizza with Figs, Prosciutto and Feta Cheese
- French Bread Pizza
- Stromboli
Made in collaboration with Podravka d.o.o.
METHOD
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prepare the dough
Add flour, water, and yeast to a bowl to create biga, preferment. Using a spoon, combine the dough and set aside for 12 - 16 hours at room temperature. Transfer the mixture to a bowl of a stand mixer fitted with a dough hook. Add the rest of the flour and water. Knead for 10 minutes on medium, then add the salt and oil. Knead into a smooth, elastic dough for approximately 5 - 8 minutes. Cover the bowl with cling film or kitchen towel and leave to proof for one hour at room temperature or until visibly risen.
TipA preferment is a preparation of a portion of the dough that is made several hours or more in advance before adding it to the rest of the dough. -
shape the dough
Divide the proofed dough in half and shape it into two round balls. Transfer to an airtight container, seal, and set aside to proof for 2 - 3 hours at room temperature or until doubled in size. Optionally leave to proof in the fridge overnight.
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shaping and baking
Dust the working surface with semolina flour. Add the dough and shape each piece into a round piece. Remove the flour and brush the pizza dough with olive oil. Fold the dough over to create a semicircle.
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bake
Preheat your pizza oven to 350 °C - 400 °C / 660 °F - 750 °F or use a regular oven. Place a rack in the lowest position in the oven. Use a pizza stone if you have it at home. Preheat your oven to 250 °C / 480 °F. If baking the pizza in your oven, transfer it to a sheet of parchment paper and bake for 10 minutes or until perfectly baked. Bake it in your pizza oven for 2 - 3 minutes. Repeat the process with another piece of dough.
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topping
To assemble, split the bread down one side and brush with Pesto Genovese. Layer in the mortadella, burrata, thinly sliced tomato, and fresh arugula. Optionally drizzle with olive oil, and serve.
Tip
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