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.