Italian · Style guide
Bake, slice, split, refill, flash bake
Campanian pizza-dough loaf-bake, split, fill, flash-bake again till crisp.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 68% |
|---|---|
| Salt | 2.6% of flour |
| Oil | 1% |
| Sugar | 0% |
| Yeast (IDY) | 0.12% of flour |
| Total timeline | 18 h at 20°C |
| Bulk ferment | 3 h |
|---|---|
| Cold ferment | 12 h |
| Bench / ball proof | 3 h |
| Cold placement | bulk |
Panuozzo dough is commonly cold-matured as one (or a few) larger pieces, then divided/shaped into loaves for the warm proof. If you're cold after portioning, switch placement to match.
Panuozzo is widely associated with Gragnano (near Naples) and is commonly dated to the 1980s. It uses pizza-style dough stretched long, baked very hot, then split and stuffed. The key identity is the second bake, which crisps the crust and warms the filling without drying the crumb. Bakers typically use medium-high hydration, portioned as personal loaves or longer shareable strips.
The Panuozzo preset in 8Bit.Pizza starts around 68% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Panuozzo timeline is about 18 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
Great for a hot sandwich from pizza dough. Oblong hot bakes; quick toast after fill. Prep shells ahead; fill & finish to order.