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Meatball panuozzo

Meatball Panuozzo (Pizza Bread)

You love pizza. You love sandwiches. You'll love panuozzo.
This crispy-outside-yet-light-and-airy-inside bread is made from pizza dough and then topped with whatever the heck you want. Italian cold cuts including prosciutto are very common, as are meatball parm subs (my favorite). The possibilities are endless and the effort is always well worth it.
5 from 2 votes
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Pizza Style: Neapolitan
Oven Type: Outdoor Pizza Oven
Keyword: Panuozzo
Servings: 1 270g Panuozzo


  • 170 g 00 flour
  • 1 g Yeast
  • 100 g Water Lukewarm to jumpstart the yeast
  • 4 g Salt


  • 4PM: Mix together flour, sugar, yeast, and salt. Slowly add water and combine well; no need to knead at this stage. Let sit for 20 minutes before kneading or mixing with a dough hook for 5-10 minutes (until smooth and stretchy).
  • Place in air-tight container or bowl with plastic wrap, then bulk ferment at room temperature for 1 hour before placing in the fridge.
  • 3PM (next day): Remove from fridge. Rest for 3 hours before gently stretching into a loaf shape and cooking in outdoor oven at ~750F - 850F, ensuring to rotate the bread often and not place too close to the flame.
  • Remove from oven and let cool before slicing (note: keep pizza oven on for the next step).
  • Add 4 large meatballs inside the bread. Top with homemade red sauce and then mozzarella. Toss the panuozzo back into the pizza oven for 45 seconds until cheese is bubbling. Remove and top with grated parm and chopped parsley.