Panuozzo with mortadella and pistachio

Biga is a type of sourdough used to make dough for bread and pizza. It is a dry dough with low hydration (usually 45-60%) that is fermented for 12-48 hours, acquiring flavor, structure, and improving the nutritional properties of the final product. To prepare biga, dissolve the yeast in water, add the flour, mix by hand, and then place in the refrigerator for 24 hours.

To prepare the dough, mix the biga with water and add the flour. When the mixture becomes smooth, add salt and, finally, the yeast. Knead the dough until it becomes elastic and stretchy; the temperature of the dough should not exceed 24 degrees. Leave the dough at room temperature for 1 hour, then shape it into a ball and place it in the refrigerator for 24 hours.

Roll out the dough evenly, as thinly as possible, and brush the center with olive oil to prevent the dough from sticking during baking.

Fold the dough and place in the oven at 260 degrees for 8-10 minutes (at home).

Place the desired filling inside the  baked panuozzo. This time, we finish our sandwich with cream cheese, pistachios, and mortadella. Arugula also goes very well with this.

You can add pesto or balsamic vinegar if desired. Enjoy!