Pizza Sandwich (Panuozzo) Dough

Ingredients

• 300 g Bread flour (For the poolish)
• 300 g Water (For the poolish)
• 1 g Instant yeast (For the poolish)
• 700 g Bread flour (For the pizza dough)
• 1 g Instant yeast (For the pizza dough)
• 1 tbsp Honey
• 450 g Ice-cold water
• 25 g Fine salt
• 3 tbsp Extra virgin olive oil
• Favorite pizza toppings (Use your preferred toppings; no amount or specific toppings given)

Steps

1. 1

   Combine the 300 g bread flour, 300 g water, and 1 g instant yeast for the poolish. Mix well, cover, and leave at room temperature for 12 hours.

2. 2

   Add all of the poolish to the remaining dough ingredients: 700 g bread flour, 1 g instant yeast, honey, ice-cold water, fine salt, and extra virgin olive oil. Knead until smooth.

3. 3

   Divide the dough into 6 balls, about 280 g each.

4. 4

   Cover the dough balls and cold-ferment them for 24–36 hours.

5. 5

   Bring the dough balls to room temperature for 3–4 hours.

6. 6

   Stretch the dough and add your favorite toppings.

7. 7

   Bake on a pizza steel preheated to 250°C for 6–8 minutes, until golden and crispy.

Notes

The source does not specify the kinds or quantities of toppings. It describes this as dough for pizza sandwiches but does not provide a separate sandwich-filling or final sandwich-assembly method. Total time is approximate and includes the stated fermentation and room-temperature rests.

Nutrition per serving

• main
• bread
• Italian
• vegetarian
• long-fermented
• baked
• pizza
• sandwich