Panuozzi – the allure of Naples

Alongside pizza portafoglio, Panuozzo is one of the quintessential Neapolitan street food classics: delicious, aromatic and juicy, whether served hot or cold. Perfect for a quick bite between meals, this tasty flatbread is now well known far beyond the city limits of Naples.

The Italian snack for a Quick Bite

A Panuozzo can be filled to your heart’s content with savoury salami, aromatic Parma ham or mild buffalo mozzarella. There are no limits to your imagination.

Panuozzi – enjoy them hot or cold!

This classic snack from Naples is perfect for a late breakfast. Everything you might want to fill these delicious flatbreads with is laid out on the table. Panuozzi can be enjoyed cold or warm. But a Panuozzo is also the ideal companion for a quick snack on the go.
For that extra kick, we recommend enjoying Panuozzi while they’re hot. That way, the fragrant bread is wonderfully crispy! And if you want to take it up a notch, top these delicious little pizza-style breads with cheese, simply marvellous!

Smaller than a pizza, but packed with flavour!

Unlike Neapolitan pizza, Panuozzi are made with much smaller dough balls. We recommend 110 g per dough ball and a hydration level of 65%. The shape of the Panuozzi can vary according to taste: long and narrow, oval or round – there are no limits to your imagination.

The Panuozzo dough is made as a direct dough with autolysis. Proper dough handling, fermentation and preparation are crucial to the final result. I also teach these basics in my pizza courses in Mallorca.

Panuozzo recipe: Direct dough with autolysis

Ingredients for 5 Panuozzi (110 g each)

• 327 g Type 0 or Type 00 flour
• 213 g water
• 1.5 g dried yeast or 4.5 g fresh yeast
• 9.8 g salt

Hydration: 65%

1. Autolysis

Mix the flour and 50% of the water until no dry flour remains. Then leave the dough to rest at room temperature for at least 30 minutes.

2. Making the dough

After the autolysis, incorporate the yeast and the remaining water. Finally, add the salt and knead the dough until it has a smooth and elastic structure.

3. Dough rest and shaping

Leave the dough to ferment overnight at room temperature – only in winter – or, alternatively, in the fridge.

Then divide the dough into five pieces of approximately 110 g each and shape them into firm panetti.

4. Final proof

Leave the dough pieces to ferment according to the chosen dough process.

5. Shaping and baking

Stretch the panetti into an elongated shape, place them on the peel and then bake at 400 °C.

Important: The baking temperature should not be increased. At higher temperatures, the Panuozzi may become too dark on the outside while still being underbaked inside.

After baking, allow the Panuozzi to cool slightly, cut them open and fill as desired.