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How to Make Panuso Napolitano

Jul 8, 2024

Vincenzo's Plate: How to Make Panuso Napolitano

Introduction

  • Dish: Panuso Napolitano
  • Description: Crunchy, golden brown, puffed up dough, similar to pizza dough, cut and filled with various ingredients.
  • Influence: Traditional recipe from Naples, Italy.
  • Preparation: Double-baked in a wood-fired oven or an electric oven.

Ingredients

  • Water: 300 mL
  • Flour: 500 grams of double zero flour
  • Sea Salt: 15 grams
  • Fresh Yeast/Dry Yeast: 2 grams (can also use dry yeast mixed with flour)

Preparation Steps

  1. Dissolve Salt: Dissolve salt in water first.
  2. Mix Ingredients: Gradually add flour and yeast (either fresh or dry) to the water-salt mixture.
    • If using dry yeast, mix it with the flour directly.
  3. Consistency: Dough will be very wet initially and gradually get firmer as more flour is added.
  4. Rest the Dough: Let the dough rest for 2 hours under a damp cloth. This relaxes the dough and smooths it out.

Shaping the Dough

  1. Make Pizza Balls: After resting, form the dough into balls around 250 grams each, suitable for three panusos.
  2. Check Readiness: Dough should bounce back when pressed with a finger.
  3. Shape the Dough: Shape into a long form like a salami and close the ends well.
  4. Rest Again: Place shaped dough in an airtight container and let rest for 20-22 hours at room temperature.

Baking the Dough

  1. Initial Bake: Bake in a wood-fired oven at 430 degrees or in an electric oven at max 250 degrees until puffed up.
  2. Cut and Fill: Cut the baked bread and fill it with your choice of ingredients.
  3. Second Bake: Bake again at a lower temperature to achieve a crunchy exterior and a soft interior.

Filling Variations

  • First Version (Sausage and Broccoli): Provolone cheese, broccoli (or broccolini), sausage, parmesan, and olive oil.
  • Second Version (Prosciutto and Arugula): Mozzarella, cherry tomatoes, fresh rocket (arugula), prosciutto, and olive oil.
  • Third Version (Pancetta): Mozzarella and pancetta added after initial baking to cook lightly with the sandwich’s residual heat.

Electric Oven Instructions

  1. Use As High as Possible: Set the oven to max (250 degrees) with a baking tray or stone.
  2. First Bake: Bake for about 10 minutes till initial puff up.
  3. Second Bake: Use grill mode to melt cheese and crisp up the filling.
  4. Final Bake: Cook few more minutes till the desired golden brown color and crunchiness is achieved.

Serving and Tasting

  • Crispy Exterior: Properly baked Panuso should have a crunchy exterior and a soft, cheese-filled interior.
  • Customizable: Fill with various other ingredients as desired.
  • Traditional and Modern: Can be enjoyed in a traditional wood-fired or common electric oven.

Final Thoughts

  • Versatile and Flavorful: An excellent pizza alternative, offering a variety of filling options.
  • Homemade Touch: Adds a personal touch to classic Italian cuisine.
  • Enjoyment: Perfect for sharing and enjoying with family and friends.

Video Closing

  • Thank you message from Vincenzo and his guest, sharing their enjoyment of Panuso Napolitano.
  • Encouragement to try the recipe at home and experiment with different fillings.
  • Parting words and an invitation to watch more videos on Vincenzo’s Plate.

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