Panouzzo (Empty Bread) Italian Sandwiches are on the menu today and they are amazing. Its easy to make especially if you are using leftover pizza dough.
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My NY Style Sourdough Pizza Recipe is below. This recipe come out to 1246g and gets divided into (4) 311g dough balls which make for a nice 10 to 12″ thin crust pizza. You can also divide this into (8) 155g dough balls if you only want to make the sandwiches. It makes the most amazing sourdough sandwich bread.
Ingredients:
300g sourdough starter/levain
268g room temperature water
600g Caputo Americana Flour
60g Semolina Flour (fine)
3g Diastatic Malt
19g sea salt
12g olive oil
Check out this video on how to start your sourdough starter:
1. In a large bowl, combine the sourdough starter and water. Mix until well combined.
2. Combine the Caputo Americana Flour, Semolina Flour, Diastatic Malt, and salt into a stand mixer.
3. Pour the water and sourdough started mixture into the dry ingredients and let the stand mixer start to mix it all together. As its mixing, slowly pour in the olive oil.
4. Once the dough is starting to climb the dough hook, turn it out onto the countertop and finish kneading by hand for 5 minutes as shown in the video.
5. Allow the doughball to rest for 20 minutes and then stretch and roll it a few more times.
6. Place the doughball into a lightly oiled bowl and cover with plastic wrap and a towel. Let it double in size which may take up to 4 hours or longer.
7. Divide the dough into four equal portions and form them into nice, tight dough balls.
8. Place in a tightly covered, lightly oiled container in the refrigerator for up to 3 days.
I am using my Ooni Pro (formerly Uuni Pro) Pizza Oven today but you can use any kind of pizza oven. The Panouzzo bread will cook in about 3 minutes time with the pizza oven preheated to anywhere between 500 and 600 degrees F.
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