Neapolitan panuozzo

To prepare the Neapolitan panuozzo, pour the flour and yeast into a large bowl 1, then mix with your hand. Add part of the water 2 and blend again until it is absorbed 3.

Gradually add the remaining water 4 while continuing to knead by hand until a homogeneous dough is obtained. At this point, add the salt 5 and work to incorporate it evenly 6.

Finally, add the oil 7 and continue kneading until it is completely absorbed, then transfer it to the work surface and give it slap & fold turns; in total, this will take about 15-20 minutes 8. When the dough is smooth, uniform, and compact, form a ball and cover it with the bowl 9, then let it rest at room temperature for 15 to 40 minutes.

After the resting time, divide the dough with a dough scraper 10 into 6 portions of about 8 oz each 11. Take one portion at a time and pull the edges from the outside inward 12.

Roll the dough on the work surface to form balls 13 and place them in a proofing box 14. Close with the lid and let rise for about 6-8 hours at a temperature of about 64°F-75°F 15.

About an hour before the end of the rising process, place the pizza stone in the oven and heat it to the maximum power. Once risen, the dough balls will have doubled in volume 16. Dust the first dough ball with flour 17 and gently stretch it with your fingers to lengthen it, pressing to thin it more along the edges 18.

You should get a rectangular shape of about 12x4 inches 19. Place the stretched dough on the pizza stone using a peel and bake for 2-3 minutes at 482°F. When the panuozzo is puffed up, remove it from the oven 20 and cut it in half horizontally 21.

Fill the panuozzo with roasted ham 22, sliced smoked provola cheese 23, and grated Parmesan cheese 24.

Season with pepper 25 and oil 26, then close the sandwich 27.

Bake it again for 2-3 minutes 28, just enough time to melt the cheese and make the outside crispy. Once removed from the oven 29, your Neapolitan panuozzo is ready to be cut in half and enjoyed 30!