Tony Soprano Panuozzo Recipe

Preheat

Preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it on the middle rack before preheating. If using a baking sheet, leave it in the middle position to warm as well.

Lightly flour a work surface with the indicated all-purpose flour. If your dough is refrigerated, let it sit at room temperature for 20–30 minutes so it relaxes and is easier to stretch.

Shape the dough

On the floured surface, press and stretch the 1 lb dough into a roughly 10–12 inch oval (about 1/4" thick at center). Use your fingertips to leave a slightly thicker rim for the panuozzo edge.

Arrange fillings

Brush the center of the stretched dough lightly with 1 tablespoon extra-virgin olive oil, leaving the rim dry. Sprinkle the minced garlic evenly over the oiled center. Layer the provolone slices down the middle of the dough leaving 1–1.5 inches of margin on both long sides. Top the provolone with the capicola, slightly overlapping slices. Scatter the sliced sweet cherry peppers on top of the meat. Tuck basil leaves among the filling. Season the filling lightly with 1/4 tsp kosher salt, 1/8 tsp black pepper, 1/2 tsp dried oregano and 1/4 tsp red pepper flakes (adjust to taste).

Fold and seal

Fold the long edges of the dough over the filling so they meet in the middle. Pinch and fold the seam to seal tightly; you can crimp the ends to create an oblong sandwich shape (panuozzo). Make sure there are no large gaps where cheese could leak out.

Optional finish before baking

Brush the sealed top with melted butter (1 tbsp) or a little olive oil for better browning. Use a sharp knife to make 2 small slits in the top to allow steam to escape.

Transfer the panuozzo to a lightly floured pizza peel or an inverted baking sheet. Slide it onto the preheated stone/steel or place on the preheated baking sheet. Bake at 475°F (245°C) for 12–18 minutes, until the crust is golden brown and internal temperature reaches ~165°F (if checking) and the cheese is melted. Rotate halfway through for even browning.

If the crust is browning too quickly while the cheese hasn't fully melted, lower the oven to 450°F (230°C) and continue baking until done (another 3–5 minutes).

Remove the panuozzo from the oven and let it rest on a cutting board for 3–5 minutes to allow the filling to settle (this makes slicing easier and reduces hot cheese spillage).

Slice the panuozzo into 3–4 portions. Sprinkle with a little grated Parmesan if desired and an extra pinch of red pepper flakes or fresh basil leaves for garnish. Serve warm.