oh this is the bread on steroids from Naples this bread is crunchy look at that that's what we want that's what we're looking for and so the crunchiness from outside a little bit of burnish on the edge just a little bit Yeah the golden brown color we're looking for look at the trees inside this panoto is Panino on steroid from Naples Lucha grew up eating this and he wants everyone in the world growing up eating this though absolutely come on show us how to make [Music] welcome to Vincenzo's plate to make panuso Napolitano we need 300 mL of water 500 um 500 grams of double zero flour 15 grams of sea salt and 2 grams of fresh East dry yeast yes you can definitely can we always start to dissolve the salt first we again we add a little bit of flour it's like making an important Pizza though yes and so uh panel so that's all it is basically the dough is a pizza dough it's exactly the same that rather than make pizza panut so we make a long shape dough and we bake it in a wood fire oven and when we bake in a wood fire ham and we can see that the these long shaped sandwich it will puff up in the oven it is double baked so we cook it twice and once it's cooked the first start Once the dough puffs up we cut it and we fill it with whatever yes absolutely look you can always use hand mixer or you can even do by hand because it's a small amount I'd rather do by hand but whoever feel it yes at this stage we add this we let it dissolve if you use dry ice I guess would you put some water no you know glass yes you can even mix the rice with the flour straight into the flour yes it's very wet on the bottom yeah it is very wet the consistency at the moment it's a very wet but we had more flour we're gonna you know we're gonna see that the consistency will change slowly slowly and pan what's obviously is very famous guys enables I remember when I was little we used to go to graniano which is the original place where the panoso is is bold and we used to have panwaso around midnight we used to finish the work a good day a graniano and have a nice one Watson is quite big the shape is long and it's huge [Music] so with this recipe we're able to do probably three big pan water we're gonna make a pizza bowl out of it around 250 grams and we're going to achieve three panel sandwich yes now when do you know and because you know some people from home sometimes they say oh it's a bit too rough or it has to be smooth so it needs to have the bounce back so basically we tell we don't have a temporary we don't have a thermometer what do we do so basically one of the way um to know that the dough is ready when with your finger you push it back you push in and if a bounce back is ready sometimes when the dough is too soft when you push it in and it stays there it's it's not ready yet okay so what we doing a whole spool way yes and this is the best way no it doesn't need to be like of course it can be smooth or not it can be you can have a little bit of yeah absolutely there is nothing wrong with that yes and now this dough will let it rest for two hours and you will see that in two hours it should change the structure of the dough it becomes that's when it becomes smoother okay because though it starts to relax and yeah the gluten starts situation is do not stress too much about trying to achieve this mood no no no though you can't do it but don't work too much on that yeah it will happen eventually okay okay after two hours yeah okay so we let a rest with the damn cloth and in two hours we make the the Pizza Bowl if it's a bowl so at this stage Once the dough is rested for two hours that's when we uncover the dough and we start to make the actual uh um Bowl now each of these bully will be 250 grams which is a big size uh so probably around 30 centimeter so we uncovered the dough we start to cut the dough long long way like he's in a salami shape and we start to make the bowl so to make the bowl it's exactly the same how we would make a pizza boat yeah we roll it we make sure that the closure underneath is well closed we'll roll it in and then we close it yeah it's very important to close this part of the dough once you make the pizza Bowl you put it in in a container has to be airtight and you let it rest a room with damage for around 20-22 hours there we go we put a little bit in uh on the flour and then we shave it always nice and gentle see the dough is always nice and soft and then we drizzle a little bit with olive oil a little bit of oregano and now he's ready to put it in the oven so at this stage once we shape the Panola on the upon what's so what we do we we Bakery um nice and hot it's around 430 degrees we let it puff up and then once the dough is puffed up we pull that out of the oven we cut it and we feel it the second baking we put right in front of the Hammond where the temperature is very much much lower yeah so you can also cook the panot so in electric oven and I will show you how to do it so we take the pizza shower we put the panot saw on top of it and we bake it in the oven foreign [Music] there we go guys this is the first look yeah the first look is has to have obviously cooked in a wood if I have and this is sort of a color it is at this stage soft everywhere but once we bake regain it will be on the bottom all around the age it will be crunchy because we're gonna cook a very low temperature so the age will be crunchy the middle will be soft then we cut it halfway very hot guys but I can can smell the bread and this is what I'm looking for this is perfect so we're gonna cook the panwood so in electric oven now everybody has a wood fire oven around and uh you I believe every domestic oven has you know the maximum you can reach is 250 degrees so put your oven at the maximum temperature nice and hot yeah now if you have a baking tray one of these you can use this one however if you have a stone it's even even better so if you have a stone using Stone and put the dough straight on the stone otherwise put the dough on aluminum tray olive oil on top a touch of oregano and let's bake it in the oven 250 degrees and let's see yeah probably will take around um 10 minutes look at the difference of the one you made in the electric Carmen and the wood fire almond yes it's quite a big difference the first uh bake it is quite pale it is cooked inside okay obviously it's still smoking so whoever for those people that have a fan forced I would recommend put a fan Force Mode maximum temperature maximum temperature which I believe any domestic oven is around 250. lose your nice time to fill them up okay of course how to fill them up like an apology please absolutely ingredients do we need now okay so obviously with uh panoso as we said dollars is a pizza dough in shaped in Long Way and filled with wherever you like yeah you can have a ham and cheese you can have the good the good thing about it is you can there is so much variety so many choices so feel free to fill it up with whatever ingredients you have today we're gonna have three types of panozo so let's start to fill in the first one what's so we're gonna add some cheese [Music] no problem that's provolone problem yep and then we had a bit of a sample really which I love them they're very nice I love broccoli if you don't find this you can use broccolini yeah and then we're gonna add a bit of sausage now okay sausage you can cut it in any shape you like you can even put the sausage once it's cooked um you cut it in half the sausage and then you know what let's add the little parmesan and so what is vegan yeah yeah maybe a little bit of a olive oil first one done we just need to bake it in the oven make sure the cheese is melted close it up carrots oh you close it after it's melted after now we're going to put it in the oven as it is so the second one we're gonna do with mozzarella fresh rocket prosciutto and cherry tomato however what we're gonna do here we're gonna have two stages or we're gonna add these stage is just the mozzarella and a few cherry tomatoes around we let the mozzarella melt once the mozzarella is melt and then that's when we add the fresh rocket on top the prosciutto on top and the sandwich is ready treats all of olive oil the last one which is the mozzarella [Music] again guys use your own fantasy eh this is the beauty of this sandwich we let it melt and then we add the pancreat in it I like after like because the heat of the pancetta you know the heat sorry this is very slow yeah like a prosciutto very thin sliced pancetta you can use this one you can use even the round one you can cook you can cook it if you want but I like it to put it after the heat of the it will cook the pancetta through guys so this one is um baked in electric oven let's filled with again we do the sichafri really and we can compare the one cooked in electric oven in a wood fire almond at the top little sausage you know parmesan and again [Music] drizzle of extra virgin olive oil okay and so so the first one so we're gonna cook the sausage really again we're gonna re-bake in the wood fire oven um however we have to make sure that the second uh stage we're gonna put the salt the panoso right here yeah no all the way in because all the way in probably the temperature is a little bit too hot so we want to make sure that the panoso is right at the front of the oven we want to make sure that the cheese is well melted electric Ramen so basically the second stage put the electric oven on a grill mode leave the panoso open as like a butterfly let the ingredients melt once the ingredients the once the cheese is melted close it up leave it let it cook for another few minutes until it's golden brown at the top we put the calzone here and we start to cook it slowly slowly okay we can see that slowly slowly the cheese it's it will melt and we need to call around we need to make sure the cheese is melted we need to make sure that the edge is nice and clear and crunchy crispy this will take around a few minutes yeah probably for half an hour burn everything right if we burn everything and um you know you don't get the right consistency you really want to make sure that every single part of the panosa is nice hot um definitely they're nice and hot the cheesy will melt because it's very thin sliced you know nothing very fast yeah guys we're gonna put these um in the oven in electric domestic caramel under the grill for let's say five minutes okay guys so at this stage what we do we're gonna close the the panoso we're gonna give it a nice gentle press down and we let it cook a little bit more yeah the last 10 seconds I'm gonna put it inside for a nice golden brown color it's ready the starting bokeh the cheese is melted the bread it's ready to go we just need a little bit of a color as you can see we're getting the color yeah see and so so this before was white like this sort of color now it's getting a golden brown color and the cheese is melted already so all we achieving here the golden brown color yeah see and so you see Anson this is the color that we want to achieve nice golden brown color crispy all right so at this stage we're gonna close it up okay give it a little bit of a color at the top and let's leave it there for another two minutes okay guys this is exactly what I was looking for as you can see the color is completely different here we're gonna get a nice golden brown color here is halfway cooked the crunchiness can you hear the consciousness yeah and then when we open we should be able to see all the cheese that is melted inside and the smell Beautiful oh my God then so mama so what we got here we go so what we trying to achieve here we just need to melt the mozzarella once the mozzarella is melted that's when we're gonna add the fresh rocket and the pressure control okay so let's start melting the mozzarella and then this one same thing but with pancetta all right so we're gonna leave it there for a few minutes all right let's go and open the oven here we go guys yeah looks nice it looks nice obviously it's not a Buddha fire oven but you know for those people that they don't have a good pie I'm having their own they can still achieve let me take this out because it's really hot crunchiness is there let's see the cheese all right so if you do have a party home you can still achieve uh this is nice to serve nice and warm this is it's nice to serve a nice and War the second one ready we place right here so we go the father of a sassy Chief really in the Sun yeah wow can I put the pancetta in please [Music] nice and abundante let's not be shy on the pancetta yeah fantastic yeah and then the second one one [Music] plastic crunch tastes the second one open it again which one is this one this is rocket and prosciutto can I put some rocket on top of it arugula arugula yeah and then we're gonna pour a few slices so we should talk [Music] I'm gonna close it [Music] now and now we got this message if we really already I'm very excited that is [Music] so this is a wolf feeling is it this one is the sausage let's do it let's do it look at that look how pretty look at the bottom the leopard cross and so it's right look look at his face right good try to get the bite with all the ingredients you know [Music] it's like eating a pizza in a sandwich yeah you make them yes nice Sam I couldn't wait for this part benzo this is the best part of the video can you see the crunchness every bite raise your crunch oh my God [Music] yeah so illusion I have something to say you know I'm glad I'm here you teach me to do this but I need to eat more absolutely cut more for me I'm so sorry illusion I know you always feed me well you're always so generous and now I'm really I'm glad um is it a classic way yeah I never thought of this combination the effect of the pancetta together with the heat it melts this will be a great pizza option too yeah [Music] [Applause] water guys again thank you very much it was nice to see you and so it was nice to share the panoso with you hopefully I love you more than illusion I wish you were a warm illusion I'm glad you're not see you in the next Vincenzo split video recipe maybe we'll lose again hey Horace Manchester Vincenzo's plates ciao