Come fare il PANUOZZO più FACILE e BUONO del mondo - RICETTA NO STRESS

➡20% discount on the EFFEUNO store with code GIGIO20 - click here: http://bit.ly/effeuno-gigio10 ✅ SUBSCRIBE to my YouTube channel -- http://bit.ly/subscribeGigio ➡Official Telegram Channel for previews and exclusive offers: http://bit.ly/gigiopizza-telegram Danish Whip: https://amzn.to/3aolyEV 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 YouTube 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