Il Crudo Panuozzo Recipe

prepare dough

If using refrigerated dough, bring it to room temperature (30–45 minutes) so it is pliable. If using fresh homemade dough, divide into one large portion suitable for a single panuozzo or two smaller ones. Aim for an oblong/rectangular shape about 10–12 inches long and 6–8 inches wide when rolled out.

shape and pre-bake (optional but recommended)

Preheat oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside. Lightly flour a peel or baking sheet, stretch/roll the dough into an oblong. Brush the top lightly with 1 tablespoon olive oil and sprinkle the coarse sea salt evenly. Slide onto the preheated stone or sheet and bake 6–8 minutes until just set and starting to color but not fully golden — this prevents sogginess once filled. Remove from oven and let cool slightly (2–3 minutes).

final assembly

Using a sharp knife, slice the panuozzo horizontally like a sandwich or create a pocket by leaving one long side attached. If you prefer a closed fold, place fillings on one half and fold the dough over and press edges to seal loosely.

prepare fillings

While the dough pre-bakes, drain the Mozzarella di Bufala in a sieve for 10 minutes to remove excess whey, then tear into bite-sized pieces. Slice the tomato thinly and place on paper towel to blot excess moisture. Toss the arugula with the remaining 1 tablespoon olive oil, balsamic vinegar, a pinch of salt and a grind of black pepper.

assemble fillings

On the bottom half or inside pocket of the warm (not hot) dough, arrange torn mozzarella leaving a small border. Add a single even layer of tomato slices or chopped tomato. Drape the Prosciutto di Parma over the tomato so it does not directly contact the hottest dough (this preserves its delicate texture). Pile the dressed arugula on top of the prosciutto. Add basil leaves if using and sprinkle the grated Parmigiano-Reggiano sparingly.

finish

If using an open sandwich style, fold the top over and press gently so the panuozzo holds together. If you pre-baked only briefly, return the assembled panuozzo to the oven for 2–3 minutes just to warm through and slightly melt the mozzarella (do not overheat — you want the prosciutto to remain soft, not crispy). Alternatively, serve immediately at room temperature.

Cut the panuozzo into 2–3 portions. Drizzle a small amount (about 1 teaspoon) of extra virgin olive oil and, if desired, an extra light splash of aged balsamic vinegar over the cut surface. Finish with another light grind of black pepper. Serve immediately so the mozzarella remains tender and the prosciutto keeps its silky texture.