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Panuozzo di Gragnano | Crispy Cheese Flatbread
(0)
35 min
Under an hour
Knuspr-Küche
Panuozzo di Gragnano ist der legendäre Streetfood-Klassiker aus Kampanien: Frischer Pizzateig wird im Ofen doppelt gebacken und mit zart schmelzendem Mozzarella, herrlich rauchigem Scamorza und süßen Kirschtomaten gefüllt. Außen unfassbar knusprig, innen saftig und käsig!
Ingredients
Preparation method
Prepare the dough & let rest
Dissolve the fresh yeast in 300 ml of lukewarm water. Mix the wheat flour type 405 with the fine table salt in a mixing bowl. Add the yeast water and 2 tbsp of the olive oil, and knead everything for at least 10 minutes into a smooth, elastic dough.
Shape the dough into a smooth ball, cover with a damp cloth, and let rest in a warm place for about 60 to 90 minutes until it has doubled in volume.
Pre-bake & fill
Thoroughly preheat the oven, including the baking sheet or pizza stone, to at least 250 °C top/bottom heat.
Chef's tip
Double-baking method: The secret of the perfect Panuozzo di Gragnano lies in the two-stage baking – first the bread is lightly pre-baked so it becomes fluffy, and after filling it is baked again until the cheese melts and the crust becomes extra crispy.
Briefly drain the mozzarella on paper towels before topping, so that the flatbread stays wonderfully crispy during the second bake.
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