Panizza (Pizza Dough Sandwich) by @unaseraincucina

49 min

5 servings

🌾

300 g

Manitoba flour

💧

530 ml

Water

🍞

3 g

Fresh brewer's yeast

🌾

450 g

00 flour

🧂

15 g

Salt

🌾

Semolina flour

🫒

Extra virgin olive oil

  1. Dissolve
    • Fresh brewer's yeast
    • Water

    For the poolish, dissolve the yeast in the water in a bowl.

  2. Add
    • Manitoba flour

    Add the flour and mix for about 2 minutes, until you get a homogeneous mixture.

  3. Transfer

    Cover and let rest at room temperature for 40-50 minutes, then transfer to the fridge for about 12 hours.

  4. Step

    The poolish is ready when it is full of bubbles and slightly collapsed in the center.

  5. Add
    • 00 flour
    • Water

    Add the remaining flour and water to the poolish and start kneading, using either a stand mixer or your hands.

  6. Knead

    If kneading by hand, continue kneading until the initially sticky dough takes on structure, or take 2-3 minute pauses covering the dough to make it easier to work.

  7. Knead
    • Salt

    Once you have a homogeneous dough, add the salt and keep kneading until it is fully absorbed.

  8. Form

    Form a dough ball, cover it and let it rest for 15 minutes.

  9. Divide
    • Semolina flour

    Divide the dough into 5 portions and place them on a tray dusted with semolina flour, cover and let rise for about 3 hours at room temperature.

  10. Cook

    Cook in the Ariete oven, which allows cooking 2 panizze at the same time in just 4 minutes.

Panizza (Pizza Dough Sandwich) by @unaseraincucina

49 min

5 servings

🌾

300 g

Manitoba flour

💧

530 ml

Water

🍞

3 g

Fresh brewer's yeast

🌾

450 g

00 flour

🧂

15 g

Salt

🌾

Semolina flour

🫒

Extra virgin olive oil

Preparation Steps

  1. Step 1/10

    For the poolish, dissolve the yeast in the water in a bowl.

    🍞Fresh brewer's yeast
    💧Water
    🥣Bowl

  2. Step 2/10

    Add the flour and mix for about 2 minutes, until you get a homogeneous mixture.

    🌾Manitoba flour
    🥣Bowl

  3. Step 3/10

    Cover and let rest at room temperature for 40-50 minutes, then transfer to the fridge for about 12 hours.

    🥣Bowl

  4. Step 4/10

    The poolish is ready when it is full of bubbles and slightly collapsed in the center.

    🥣Bowl

  5. Step 5/10

    Add the remaining flour and water to the poolish and start kneading, using either a stand mixer or your hands.

    🌾00 flour
    💧Water

  6. Step 6/10

    If kneading by hand, continue kneading until the initially sticky dough takes on structure, or take 2-3 minute pauses covering the dough to make it easier to work.

  7. Step 7/10

    Once you have a homogeneous dough, add the salt and keep kneading until it is fully absorbed.

    🧂Salt

  8. Step 8/10

    Form a dough ball, cover it and let it rest for 15 minutes.

  9. Step 9/10

    Divide the dough into 5 portions and place them on a tray dusted with semolina flour, cover and let rise for about 3 hours at room temperature.

    🌾Semolina flour
    🍳Tray

  10. Step 10/10

    Cook in the Ariete oven, which allows cooking 2 panizze at the same time in just 4 minutes.

Composition

Ingredients

Types

Grains, Liquids, Leavening Agent, Spices, Oils

Ingredients

Manitoba flour, Water, Fresh brewer's yeast, 00 flour, Salt, Semolina flour, Extra virgin olive oil

Notes

Manitoba flour (13% protein, for the poolish), Water (for the poolish, to complete the dough), Fresh brewer's yeast (or 1g dry yeast, for the poolish), 00 flour (12% protein, to complete the dough), Extra virgin olive oil (to taste)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Fat, soy-free, Sugar-Free

Calories

310 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 62g, Fat: 2g, Fiber: 3g, Sugars: 0.5g

Nutritional Information

Minerals

Sodium: 620mg, Iron: 1.8mg, Calcium: 15mg, Potassium: 90mg

Vitamins

Vitamin B1 (Thiamine): 0.3mg, Vitamin B3 (Niacin): 2.5mg, Folate: 40mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

4 minutes

Overall

49 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Bowl, Tray

Appliances

Stand mixer

Type

Type

Type Of Dish

Bread, Main Course

Occasions

Everyday, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@unaseraincucina

Origin

Cuisine

Italian

Geographic

Italy, Campania

Various

Aspect

Texture

Chewy, Soft, Airy

Flavors

Savory, Yeasty, Salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

raw dough (poolish) : up to 12 hours (fridge,covered), shaped dough balls before baking : up to 3 hours (room temperature,covered,dusted with semolina flour), baked panizza : 1-2 days (room temperature,wrapped or in an airtight container), baked panizza : up to 1 month (freezer,wrapped tightly,reheat before serving)