U Panuozzo “Frannie Style”

Gragnano is famous for the amazing pasta they produce. However locals enjoy this specialty called “U Panuozzo!” It is a must try if you are ever in the Naples area! This recipe will allow you to enjoy this treat at home ❤️

Recipe
Poolish
100g 00 Flour
100ml Water
1g Active Dry Yeast

Final Dough
500g 00 Flour
320ml Warm Water
10g Salt
6g Active Dry Yeast

Mix the Poolish ingredients cover and let it sit on the kitchen counter overnight up to 18 hours.
Weigh the final dough flour and add the salt, mix well. Add the Polish in along with the rest of the water needed for the recipe. Now add the rest of the yeast.
Using a dough hook, mix the ingredients for about 5 to 10 minutes until the dough releases from the sides of the bowl.
Cover and let it sit for 30 minutes. After 30 minutes fold it four times around. Cover and let it rise for one to two hours until doubled in size.
Once risen, punch it down and cut into five pieces that weigh about 200g each. Place it into a well floured container and refrigerate until it’s time to use it or let them sit covered for 30 minutes and then bake.
Preheat your pizza stone at 500°F for one hour.
To form “U Panuozzo”, dimple the dough gently in the center and then using its own weight stretch it out so that you have a rounded off rectangular shape.
Slide the dough onto a hot pizza stone and bake at 450°F until golden brown, about 10-15 minutes.
Cut the door open, and fill it with whatever you like. The traditional fillings are Pancetta and Provola or Sausage and Broccoli Rabe.