Luis Perez aka @pizzawithperez brings us this insanely tasty leopard spotted panuozzo fired up in his Roccbox. Filled with mortadella and stracciatella cheese, and topped with an awesome pistachio pesto, it’s the ultimate snack for a hot summer’s day.
Mortadella Panuozzo with Stracciatella, Pistachio Pesto and Pecorino Romano
1. For the pistachio pesto;
- First blend the pistachios and oil into a creamy consistency, then add the garlic and blend together. Add in Pecorino Romano last and blend until it’s a golden-brown colour.
2. For the dough;
- Add the flour and yeast into a mixer bowl and mix on low for 2 minutes.
- Gradually add 80% of the total water volume to the mixer, continue to mix on low until it begins to combine. Once a mass is formed (after about 4-5 minutes of mixing) increase the mixer speed to 50% and begin to slowly add the 5% of remaining water to collect any unmixed flour in the bowl.
- Once the 5% of water collects all unmixed flour, increase speed to 100% and add salt and mix until it is incorporated with the mass.
- When the salt is no longer visible, increase the speed and gradually add in the final 15% of water. Stop the mixer when the water has absorbed and the dough is smooth.
- Allow the dough to rest 5 minutes before removing from the mixer. When you remove it from the mixer you can either divide into desired portions and ferment 24-48 hours or you can leave it as one large mass and cold bulk ferment for 24 hours then divide into portions and continue to refrigerate for another 12-24 hours (bulk fermentation is recommended for best results). Luis likes to do a 36 hour total cold ferment (24 hours bulk and then 12 hours balled).
3. For the panuozzo;
- Pull your dough out and allow it to proof at room temperature anywhere from 2-4 total hours. Proof temperatures will vary depending on the ambient temperature of the room it is proofing at. Luis likes to proof his dough at about 23°C.
- Once the dough has completed its proof and the Roccbox oven’s floor temperature has reached 425-455°C, remove a dough ball and divide it in half. Once divided, place over a generous pile of flour and dimple the dough working from top to bottom (be cautious to not over dimple as it will result in a flat pocketless panuozzo, less dimpling is more).
- Bake the panuozzo using a low flame setting while making sure to rotate the pizza 90 degrees every 15-20 seconds or so. The panuozzo should be done in about 60-80 seconds. When the panuozzo has nice leopard spotting and puffed up in volume, it’s completed its bake.
- Allow the panuozzo to rest for about 1-2 minutes then cut it open with scissors to open it, keeping one of the long sides uncut. From there, layer with mortadella, top with stracciatella cheese, and drizzle over the pistachio pesto. To finish, garnish with basil leaves, Pecorino Romano and chopped Pistachios.[end]
For the dough (makes about 3-275g dough balls/six panuozzos at 65% hydration)
500g Type 00 flour
325g Ice cold water (divide into 3, 80%/5%/15%)
2g Instant or active dry yeast
30g Mediterranean Sea salt
For the panuozzo (enough for 6 panuozzos):
600g-900g Mortadella (100g-150g per panuozzo)
600g-900g Stracciatella (100g-150g per panuozzo)
120g Chopped pistachios for garnish 15g-20g)
Basil leaves to garnish
Pecorino Romano to garnish
To make the pistachio pesto (enough for 6 panuozzos):
200g Extra virgin olive oil
50g Pecorino Romano