Prep Time: 2 mins - Cook Time: 20 mins - Serves 2
Panuozzo is basically a bread made with pizza dough, and it’s a great way to use up leftover dough.
Ingredients:
1x 260g Doughball, Choose from Detroit-style, NYC-style and Neapolitan
Method:
- Place a 260g dough ball on your worktop and use a scraper two cut it in half, gently stretch into an oblong shape, unlike pizza dough we’re not trying to trap the air in the crust, we want it to be evenly distributed so it springs in the oven.
- Cook at 400 for around 5 minutes turning regularly. Allow to cool. These can be kept for 24h before use.
- Slice open and fill with your toppings, in this case I’ve gone for two Pork Italia per Panuozzo, some pickled red onion and ketchup to dip!
Enjoy! 
This recipe has been made for us by Mozzafella!
Who’s Mozzafella?
Mozzafella (Dan Hall) is a multi-award winning UK pizza chef, who operates pizza pop ups throughout Yorkshire, as well as being a brand ambassador for Ooni pizza ovens.
Awards
Winner Best Pizza Chef of the year 2021
Category winner; Best Pizza Chef of the year 2021
Winner Best pizzeria in England 2019
| Nutritional Information | Per 100g | Per Sandwich |
|---|---|---|
| Energy | 1105kJ/264kcal | 2464kJ/588kcal |
| Fat | 11g | 25g |
| of which Saturates | 3.9g | 8.6g |
| Carbohydrate | 26g | 58g |
| of which Sugars | 0.9g | 2.1g |
| Protein | 13g | 29g |
| Salt | 0.65g | 1.4g |