Mortadella Panuozzo w Burrata | Italian Sandwich Made w Pizza Dough | #italianfood #panuozzo

A panuozzo, a very popular street food, is an Italian sandwich made with pizza dough. It can be filled with anything your heart desires. Today, I am making a panuozzo with mortadella, burrata, pistachios, arugula, white balsamic glaze and pecorino romano.

Dough: (makes three doughballs roughly 294 grams each)
523g flour (I use King Arthur bread flour)
Active dry yeast 1.5g
Water 340g
Salt 12g
Evoo 10g

Panuozzo Filling:
5 g olive oil for dough before folding and baking
Pecorino Romano
black pepper
mortadella
burrata
pistachios
arugula
EVOO
white balsamic vinegar glaze

I like using the autolyse method of making dough. You don’t have to follow that method if you don’t want to. Bloom your yeast in the water and mix everything together in a stand mixer until a smooth dough forms. This will take around 8-10 minutes on low speed. Now you can form into 3 doughballs and ferment in your fridge for 24 hours.

I absolutely love a good sandwich and a penot an Italian sandwich made with pizza dough is no exception it can be filled with a variety of toppings and I’m going to show you how to make my version welcome to the channel everyone and as usual all the ingredients will be

Linked in the description box down below now to make our pizza dough we’re going to be using a method called the aoas method which is all of our flour and about 98% of our water give this a quick mix until everything is well Incorporated and as you can see here our

Dough isn’t very stretchy and it rips now after 30 minutes of rest you can see how elastic it has become and that is because we let our flour fully hydrate I’m opening up the dough to get it ready for the next step which is dissolving our yeast in the remaining water and

Adding it to the dough now we’re going to sit back and relax and let the machine do all the work the dough is going to become very slippery and slick but do not add any flour just let the machine run on low speed until everything gets Incorporated and just

Like that the dough ball comes back together now open up the dough again and add your salt if you’re using corar sea salt you definitely need to grind it down with the mort and pestl or give it a quick Blitz in a spice grinder now I

Wet my hands a little bit to press the salt into the dough it’ll help it dissolve a little bit and again let the machine do all the work I let this run for about 4 4 to 5 minutes until I saw no chunks of salt I find that adding oil

A little bit at a time will help it incorporate a lot easier into the pizza dough and again let the machine do all the work adding the rest of the oil and let this go for about 4 to 5 minutes until the dough does not look glossy and oily

I like to check the temperature of my dough once it’s done mixing because I want to make sure that it’s not too hot where it’s going to kill the yeast giving this a final Buzz for about 10 seconds seconds in the mixer now it’s time to remove the dough from the bowl

And I like to give this a little slap and fold method just to make it smooth this part isn’t necessary I’m just being OCD if you want even dough balls measure the whole thing and divide this by three this is going to let me be able to

Either make 14in pizzas or a really nice size boso Once the dough is all portioned out now it’s time to ball them up do not add flour let the workbench create surface tension so you get a nice tight skin I’m going to place these dough balls into a lightly greased

Container and into the refrigerator for at least 24 hours that’s where the magic happens the gluten will fully develop and the dough will create a really nice Flavor now toppings I’m using Mortadella I have some peino arugula pistachio barata some white balsamic glaze olive oil but feel free to make this sandwich

With any ingredients that you want before making your sandwich you should definitely preheat your oven mine’s at 550° F with a cast iron Pizza Pan inside I’m forming this into a round shape I’ve seen panotos being stretched out into a nice rectangular shape either way it’s going to be delicious now stretch out

Your dough any way that you feel comfortable with if you stretch out your Pino to a long rectangular shape then you do not need to put olive oil on the inside like I’m doing right now this is only to help a circular shape one not

Stick to each other so you can open it if you’re making a rectangular shape onoto then you only need to put olive oil on the top our oven and our cooking surface is nice and hot it’s time to launch our dough let this sit on that

Plate for about a minute before you turn on the broiler once the broiler is turned on you need to wash watch it it’s going to cook really quickly if you want it darker then let it sit for a little bit longer I think this is the perfect

Color it took about 2 to 3 minutes as you can see it’s piping hot and when you open it on the inside it looks so beautiful and it is ready for all your toppings I’m going to hit this with a little bit of peino and fresh cracked

Black pepper while it’s still hot it’s going to perfume your whole kitchen let’s add another layer of excitement and be very generous with the Mortadella I’m going to add in some barata you can go with as little or as much as you want add a little bit more pistachio for some

Nice crunch dress some arugula with some olive oil that way we can tell our moms that we’ve had our greens for the day also the arugula will give a nice peppery bite to this beautiful boto a little drizzle of white balsamic reduction is going to help cut through

The richness of this boto let’s put some finishing touches on here by hitting it with a little bit more peino and a little bit more pistachio and just like that our Pino is done and just like that guys look at this beautiful sandwich I guess I stacked I stacked

Them better looking on that side than on this side but either way it’s a beautiful sandwich look at this awesome crispy crust I’ve been waiting for this for two days now it’s time to take a bite that you have this delicious pizza dough madella is it’s amazing the peppery bite

From the arugula the creaminess of the barata and the little pistachio crunches all ties together with the olive oil the peino and that white balsamic and look at this crust right here nice and just flaky and crispy now give this recipe a try you won’t be disappointed now you don’t have

To use just Mortadella and the ingredients that I use if you like Bruto if you like whatever you want got to say thank you Italy thank you Italians for making this and bringing this into the world all right guys take care of yourselves get off your butts cook

Something take care of yourselves and always Peace