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In this episode of the Casa Effeuno series, I prepare the panuozzo bread, a Neapolitan speciality, precisely from Gragnano. Panuozzo is a 30 cm long sandwich made with Neapolitan pizza dough and cooked twice. Stuffed with whatever goodness you have in the fridge, it is one of Italy's most consumed street foods. The recipe is no stress, without a mixer and without kneading, for 63% hydration.
Why strain our mixers to succeed after much effort in stringing
when can we have great results without effort? The recipe starts from the "traditional" one but is adapted to the no-knead method
Furthermore, in this episode, I demonstrate the versatility of Effeuno ovens and the fact that it is possible to cook any leavened product. Not only is it possible, but they come out 10 times better than with a standard home oven.
Ingredients for 2 pizzas:
750g of medium strength 00 flour
250g of Manitoba flour
630ml of water at room temperature
2.1g fresh yeast / 0.7g dry yeast (during cold periods)
or 1.4g fresh yeast / 0.5g dry yeast (during hot periods)
22g of salt
Optionally 50g of extra virgin olive oil
➡Ninja Della Pizza KZbin Channel: / @granbalt
#panuozzo #dough #pizzanapoletana
00:00 Introduction and where panuozzo is made
00:33 What is panuozzo
01:00 The story of the panuozzo
02:00 The type of dough and the tools to use
02:32 The ingredients of the panuozzo recipe
03:45 The proceedings
05:25 The forming of the loaves
06:25 The ideal temperatures for cooking in the Effeuno oven
06:44 20% discount with the code GIGIO20 on Effeuno ovens
07:25 The drafting of the panuozzo
07:52 Cooking the panuozzo
08:30 How to cut and demolish the panuozzo
09:11 The filling - Panuozzo alla Tommaso
09:51 The second cooking of the panuozzo (stuffed)
10:00 The final result
10:08 Panuozzo tasting and reaction
10:10 Conclusions and goodbyes