Panuozzo (o Panozzo) is traditional type of bread in Campania, particularly spread in the mountains between Sorrento and Amalfi Coast.
In modern times, it is considered an alternative to pizza, especially for take-away.
This recipe is now common all over Italy. It is a kind of larger “panino”, prepared with the same kind of dough normally reserved for pizzas.
Panuozzo is then stuffed as you wish: seasoning depends only on customer’s fantasy. With respect to pizza, it is expected to bake panuozzo quicky again after stuffing, in order to eat and merge the content.
Wheat flour “00″, water, wheat flour wholemeal, semolina wheat flour, salt, olive oil, soy lecithin, malted grain flour, potato flakes, beer yeast.
Shelf Life: 60 days.
Treated with ethyl alcohol.
Store in a cool, dry place
Once opened, store in the refrigerator for 3 days.