The Neapolitan panuozzo is a typical Neapolitan street food recipe, tasty and full of flavor.
Created by Giuseppe Moscolo, it is typical of Gragnano in the province of Naples, and consists of a type of soft ciabatta, but crunchy thanks to double cooking, with a dough similar to that of a high hydration pizza. Also known as panozzo, it requires a long fermentation, but the preparation process is quite simple.
Read how to make the Neapolitan panuozzo with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Neapolitan Panuozzo
- 3 cups all-purpose flour
- 1 tsp fresh yeast
- 1 tsp sugar
- 1 tsp salt (generous)
- 1 cup water
- oil (to grease the bowl)
- semolina flour (to work the rolls)
- 5 oz cherry tomatoes
- 9 oz mozzarella
- 4 oz prosciutto crudo
- arugula
Preparation of the Neapolitan Panuozzo
Crumble the fresh yeast into a large bowl.
Add the sugar and 100 ml of water and mix until the yeast has dissolved and you have a smooth mixture.
Add half of the sifted flour and mix with a spoon.
Add the remaining water, then the remaining flour and knead by hand.
Finally, add the salt, knead again until your dough is smooth and homogeneous, and transfer it to a clean, greased bowl.
Cover the bowl with plastic wrap, sealing the edges, and let it rise in the turned-off oven with the light on for four hours, until doubled in size.At the end of the rising time, sprinkle the work surface with semolina flour and pour the dough onto it.
Divide it into two equal parts and shape into two elongated rolls.
Place them spaced apart on a baking sheet dusted with semolina flour, cover them with a clean cloth, and let them rise for another hour.Gently elongate the rolls again and bake them in a preheated static oven at 390°F for ten minutes, then lower the temperature to 355°F and bake for another fifteen minutes.
Remove the panuozzi from the oven and let them cool completely.Wash the cherry tomatoes, cut them in half, and slice the mozzarella.
Wash the arugula and dry it.
Fill each Neapolitan panuozzo with a layer of cherry tomatoes, some slices of mozzarella, a few slices of prosciutto crudo, then place it back in the oven in grill mode for a few minutes, remove it and add a bit of arugula to taste before serving.
Notes
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