Panwozzo II

Actually it’s more like Panwozzo VI (see Panwozzo? to learn about it’s meaning and origins).

It’s not difficult, I just have trouble getting it right. You make your pizza dough (c. 200g each) and give it a day or two in the fridge. Shape each pizza into an elongated shape like a pita bread. This is where I make my first mistake becaue I make them too thin and therefore too big.

Brush the doughs with olive oil and sprinkle with oregano and salt. Bake in a very hot oven (300C in my Pico) for about 10 minutes. When they are cool enough to handle split them through with a knife leaving one of the long sides attached. If you’ve made then too thin like me, you’re likely to end up with a few holes in the top. Persevere!

Open out the pizzas like a book. Basically the thinner, top side is covered with cheese and the filling goes on the other side. Not sure if there are any traditional rules to infringe here, so use your imagination (or whatever’s in the fridge). Today the cheese was burrata and the filling was left-over chicken and mushrooms, a little garlic and stock thickened with a sprinkle of flour.

The pizzas go back in the oven still opened out for several minutes until the cheese is melted. (if you have made the bases too thin, they may also be too big for your oven …).

The open pizzas are folded closed and returned to the oven for a few minutes for a third and final time.