The Best Pizza Oven Recipe Isn't Pizza
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- Опубликовано: 16 май 2024
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Jim Lahey's No-Knead Pizza Dough: www.bonappetit.com/recipe/no-...
Panuozzo is any sandwich where the bread is made out of Neapolitan pizza crust. It is, as the Italians say, "mucho epico". All you've gotta do is bake an oblong loaf of pizza dough, slice it open, and fill it like a sammy. If you've got a Roccbox, Ooni, or any brand of at-home pizza oven that's out back collecting dust, this is the recipe that will rekindle your love for it- you get all the flavor and crunch of fresh pizza crust, but with the east and crowd-friendliness of big fat sandwiches!
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0:00 - Introducing... PANUOZZO!
0:55 - How to shape it
2:00 - Jim Lahey's pizza dough
2:50 - Baking and slicing
4:12 - Panuozzo Party!!!
5:41 - Da Cope Z0ne
6:17 - Panuozzo fillings
7:08 - Trade Ad 
Хобби
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Please make cocoa milk video. thanks bro
I don't have a pizza oven and yet enjoy your content so much that I didn't skip the commercial. What's wrong with me? cheers, King!
My guy getting that "yes this was a business expense" pizza oven video in right before tax season. I see your hustle, Netshaq
Looking for this comment 😂
If there wasn't one I was gonna make it
You can't write it off until next year anyway
ruclips.net/video/zGQ71_bjvSw/видео.html
@@internetshaquillejust write it off twice
@@internetshaquillePepperidge Farm Remembers
I fucking love you. Over the years I've made over 400 pounds of pizza dough for Ooni Pizza parties. With enough practice the neapolitan pizzas always come out perfect. But as you said, the number one problem is, that I can't really interact with my guests because I have to handle prepping and cooking the pizzas. I'm definitely going to throw a "build your own subway sandwich style Panuozzo party" next time. This is awesome. You are the only food youtuber who provides a meaningfull added value for the viewer with every video. Keep up the good work!
The plight of pizza cooking in general. I decided throwing a pizza party for some occasion I can't recall for my family although I used a less convenient conventional oven and I pretty much did not interact with anyone the entire night to ensure there would be a fresh pizza after fresh pizza to keep everyone fed. The pizza was still amazing though.
lol this is such a strange critique to hear - I’ve hosted several pizza parties for my friends and the highlight is getting them to each top their personal pizzas and give the oven a whirl. I mostly stick around to give guidance where I can but it also serves the enjoyable purpose of getting some 1 on 1 time with everyone.
Its not that bad. Shaping, topping, and cooking a pizza takes what, 5 minutes combined?
But 90% of the time its 1-2 pizzas for a wfh lunch or family meal and honestly less work and less mess than many "normal" kitchen recipes.
Well worth the money if you have fun making dough and pizzas imo
Your parties sound absolutely amazing.
@@jamesb8510 Absolutely! My mother-in-law invites the family to pizza parties every summer, and they have a big table with the pizza oven at the end of it. She talks to everyone as she shapes and tops the dough on the table. Works great.
SHAQ YOU DIDN'T. This was so targeted at me and my partner, we take our pizza oven camping and it takes so much prep and cooking to make pizzas for over 10 people. This is such an efficient and impressive use of the pizza oven. I'm so stoked to try this on our next camping trip!
We were just thinking "when was the last time we used our pizza oven?" Trying this this weekend, thank you sir.
These things are the January treadmills of the food world 😅
@@internetshaquille i got mine for free so the roi is bananas. do you have a recipe for a lot of bananas?
I don't have one of these outrageously expensive pizza ovens but i love the type of content that encourages people to make the most of their under utilized gadgets and gizmos
I love how specific your videos are. So many of them are messages in a bottle to your past self. This, the dry ice video, the coffee video, I will never actually do these things in real life but I still watch the videos bc your delivery is that good.
Yeah, the advice in these videos always feels distinctly like it came out of someone’s actual life. Sometimes it fits mine too, and sometimes it doesn’t, but it always feels like experience-based wisdom that’s been tested in the real world.
This reminds me of the Netshaq short entitled "Don't Trust My Advice" in which he quotes Austin Kleon.
"All advice is autobiographical"
I'm not sure why, but that really really struck me and stuck with me.
Tabadirt, kofta sandwiches, barbari bread - there are so many Middle Eastern and North African dishes that are so much easier to make in the pizza oven.
For parties, I think it's great for things like fire-roasted eggplant or charred brussels sprouts. Lots of possibilities and pizza is only one!
6:41 I don't even own a pizza oven, but this sandwich inspo scroll is worth the watch on its own. great video as always netshaq
Words cannot describe the joy I feel when I see you in my sub box, my man. You've gotten me thru some tough times.
This is just like my ramen parties. I do 1-2 big pots of broth (sometimes with a big bone still floating in there), a large bowl of noodles, lots of chopped veggies, a few different aromatic oils and broth seasonings, and usually cooked salmon/shrimp/frozen gyoza/other protein. And everyone goes up with a big bowl and we sit around a table.
The only thing I wish I had was a bigger table with a lazy Susan so I can bring the soup from the kitchen to the center of my dining room.
Please share your secrets, oh Noodly One! How do you prevent the noodles _in_ your large bowl of noodles from sticking together??
@@deadfr0g sometimes I’ll oil them but 90% of the time they go into a bowl of room temperature water to hang out after cooking.
@@ourtube4266 Eyyy, thanks for the reply!! I always wondered about doing that but I was a paranoid they’d get waterlogged. I guess they probably absorb extra water a lot slower than I think.
@@deadfr0g if you’re only doing one broth there’s nothing stopping you from putting all the noodles in there too! My sister had been vegetarian for like 8 years so I make a compliant broth when she’s around.
Doesn't ramen need like, tare or something?
You are truly standing out with the quality of your recipes.
Dude your presentation and whit is so good. Also, the thing that makes your videos perfect is the fact that there really isnt a lot of fluff. You say whats important and needs to be said and you get to the point. Its refreshing and I commend you for the great content
Awesome vid. Glad to hear honesty about the shortcomings of these ovens.
Just came across your channel and I’m so excited to try a few of these recipes. I also appreciate the way you explain things and give tips and tricks. Cheers!
Great vid, great channel. Truly underrated. Hope you keep cranking them out.
I love you bro, your content is actually down to earth and really enjoyable
Consistently one of the most underrated food youtubers, you’re a real one, Shaq
My man so wise and practical, bless you
mr. netshaq you are a legend. thank you for short, quality, no BS content as always 🙏
hope i'm not the only one who called and tried to order the list of pazuozzos for only 3 easy payments of $19.99
This is gold. So doing this.
It's fun to watch you!!! You deserve more!!!!!!
As a person who MIGHT own one in the future because I do really, REALLY enjoy my homemade pizzas, still taking the oven prep version because those sandwiches look amazing. Good approach and thanks for sharing, as always!
I got obsessed with these about a month ago and the best I made was pesto, fresh mozzarella, roasted tomatoes and garlic, then a super think incredibly crispy tofu cutlet.
This is a great idea that I will definitely use. Love my pizza oven, but I tend to make pizza in the oven because a roaring pizza oven isn’t conducive to watching 2 toddlers safely
I’ll make the bread in the pizza oven during the day while working and then oven bake them for dinner. Genius!
Absolute banger again, I need to put this one in the memory bank for Sping/Summer al-fresco dinners
I haven't seen a video of yours in a while and forgot how you're the absolute boss! Always makes me laugh and super informative! Thanks for all your hardwork over the years! Love ya
Welcome back :) check out some more of the recent stuff I think you’ll like it
This is genius as much as I love a pizza party despite the faff this is truly revolutionary, top marks
Thank you, I am definitely trying this.
Sensational idea. Went thru all the trials u described to hone my Ooni Party skills. I'll teach one guest on how to be the "oven master", while i prep all the pies for launch. Can whip put 10 pies in 15mins and then we're all eating together and I can stop cooking.
Still, this approach seems way easier and I'm def gonna try. Well done.
i use my pizzaoven regularly. even for just one. but some times i have a dough left over. this is a good idea for that.
I liked the video and then fell in love with it while you brought back the 1990s style commercial CD playlist format 😂😂😂😂😂😂😂😂
one of the best, no nonsense, cooks on RUclips
The panuozzo is something of a recent fever, even in italian circles. I remember getting one in the height of the pandemic and just falling in love with it.
I learned how to make batches of 4 pizza doughs, and got a pizza stone, but after using it a few times I just made stromboli all the time. So good and much easier, kinda like the sandwiches in the vid
Great video Shaq!
Will prob never have said oven, but I appreciate your approach to creative, tasty problem solving. Worth the watch anyway.
Ha! I love the masa trick myself. I've also received some side eye from people in Southern California when I use it, so thanks for the fusion foodie validation.
This was a great suggestion, thanks! Only pushback I would give is that a baking steel worked just fine for me, matched the results you got w/ your pizza oven (visually at least)
I have found that wings and steaks are my go to pizza oven cook. Pizza has become an afterthought. Excited to try this!
Always love the pacing in your videos. Do you have a video explaining how you format your videos and why? Very interested in learning the art of your delivery
Im not shaq obvi but ruclips.net/video/aBUy0z5HNlY/видео.html
YES SOMEONE IS TALKING ABOUT HOW GOOD PANUOZZOS ARE
the texture is unmatched
I always learn something new in your videos. Except for dish washing, I know how to do that!
Damn you made me hungry, Shaq. I stopped buying store bread a few years ago, so most of my sandwiches do end up looking like that, even without a pizza oven. I like to use the broiler or skillet mostly. Another thing you can do is the gyro. Just make it a bit thinner & wider, then stuff with the good stuff and most importantly: wrap tightly with foil (double if it's saucy).
God damn your videos are so good. You cover every base.
dude, this is great, I'm going to try this on an iron cast pan
My step dad thought it would be a good idea to make homemade pizzas for my nephew's birthday, and informed me I'd be helping them. After making about 30 pizzas in the span of an hour in 100+ degree weather I became an expert and bought my own oven. Can't wait to try this out, seems a lot less stressful.
The best performance I've ever given was making ~20 pies at work for lunch, but towards the end all the dough was relaxing so much that it was like butter melting in my hands. It feels like after a certain point, you need a helper strategically de-fridging the doughs precisely 45 minutes before they're needed
@@internetshaquille That's a good suggestions. There were 3 of us working between 2 ovens. After the first few it actually went really smoothly.
Wait.. 45 minutes to preheat pizza oven?? Isn't the point of them that they get hot fast in like 15 minutes?
I sent this to my brother who has a neglected pizza oven. This video makes me want one even more.
maybe it's like buying a boat, where you're better off having a brother who has one!
i worked at a pizzeria for 10 years- did a lot of fooling around with pizza dough. throwing over proofed dough on the deck for a sandwich was one of my favorite.
I now have another thing to add to my biweekly pizza night, except I can rotate with the panuozzo; brilliant!
Honestly, your sandwich roll reminded me less of the 90s compilation CDs and more of those International Correspondence School commercials with Sally Struthers. Where you could get specialized associates degrees or certificates in things like drafting (note: not computer aided drafting), TV/VCR repair, booking keeping, and many more!
I was craving some SHAKKYYY BOYYYY yesterday. Thank the Pizza Gods
I’m excited to try this in my Ooni! The thought occurred to me though, you should just do basically the same thing for pizza parties by par baking the crusts beforehand. Just as easy to top a pizza as make a sandwich. However pizza crust as sandwich bread is a great idea! Going to make this!
Glad to see jim laheys dough getting some love. Will try this in a conventional oven +pizza stone/possibly broiler. Any tips or thoughts?
I made your chicken tingo for the first time and my kids were so loved it. They didn't know you are the new chef in my kitchen 😂😂😂😂😂
As someone that has hosted some Ooni Pizza parties, I had to deal with a lot of problems. This is something I'm definitely going to try
I've found that par-baking the pizza dough bases does the trick just fine (they can be refrigerated overnight too!). You can bake a bunch of these before anyone arrives and then you just get guests to top their pizzas before you finish them in the oven. If a freshly baked pizza is a 10/10, these par-baked bases are 8/10. Worth it for the convenience and avoiding the foibles mentioned at the start of the video.
masterpiece
I use my steal and honestly they're still great. I just flip to get some spotting both sides. Never considered opening them though. I just top and bake again
For an alternative to the Roccbox/Ooni, I always recommend the G3 Ferrari 10006. It's large enough to make decent sized pizzas (30cm/1foot in diameter), easy enough to use that almost even children can do it (for obvious reasons you shouldn't let them though), and compact enough that it can be used in an apartment with no issue (I store it in my real oven). It's electric, so no fuel consumption needed either. Of course, it doesn't give you 100% the same results of a real oven, but at $110, I can't really complain. I'll definitely try this technique with it!
Brilliant 🎉
GDI this looks so good 🤤
He's just so good
so glad to see him on my screen
In Puglia, Southeast Italy, this sandwich is called a 'puccia' (pronounced pooch-ah). They make it for you on the spot at the deli, the best thing ever
I cannot believe how accurately you just identified, and addressed this very specific issue I have in life. Get out of my head - with love.
Another great use for a pizza oven is empanadas! You can prep them in advance, bake them in batches, and empanada rounds are easy to find in Latin American stores.
If I ever get a pizza oven and throw pizza parties, I will try to remember this vid. It seems way more efficient and stress free.
welcome back sir
Imagine my surprise when I see harina not in a Harina Pan bag. Great video!
Hello Mr. I. Shaquille,
Firstly, thank you for adding another modern classic to your expanding catalogue. I often need to give non-technical explanations of complicated topics as part of my work, and I try to emulate your to-the-point and accessible instructional style, as I find it so useful myself.
Now that I’ve sufficiently schmoozed you, I have a request for information - I often find that one of the hardest parts of cooking for myself is planning out a week of meals ahead of time, I find it an oddly intimidating process and it’s difficult to come up with the ‘perfect’ meal plan so that none of the ingredients are wasted by the end of the week.
Your thoughts and opinions on this matter would be greatly appreciated.
Thanks again and best wishes.
In my house we learned that lesson after building a proper, traditional style clay and concrete oven on top of a London stock plinth… an expensive mistake, but still fun to have access to.
I have worked at a pizza place for quite some time, and found that even if it's all the same ingredients, making a sandwich out of it can make it so much better just because it isn't pizza.
What did the Brits do to this man?
Idk man they destroyed half of the world by murdering and pillaging… AND after all that they still can’t cook for shit. Stole all those spiced and goods just to make beans on toast? Fkin embarrassing
Ooh, I gotta try this. I don't have a pizza oven but I do have a steel and I feel like if I flipped the dough over and "seared" both sides, I could get something good.
now i want pizza oven, not to make pizza but to make these. great vid thanks.
I tried the number and it did not connect me to anyone
Thank you for holding. Due to increased customer demand, calls are being answered in the order in which they were received. Thank you for your patience during this period of high call volume!
I'd like to say, for all the fellas who don't have an outdoors pizza oven, you can easily make a calzone on a non-stick pan / skillet with some flour and it provides similar results; same high temps for good leoparding, good proofing and even dough cooking.
damn, the infomercial graphics were spot on
I'm patiently waiting for people to sell the pizza ovens they're bored of... its taking longer than I predicted
Haha! My pizza oven is currently in its original box on my back porch 😄
Same
What model?
@@alireid5874 Big Horn Outdoors. Got it on a really good sale if memory serves me right.
@@alireid5874 BigHorn Outdoors. It deleted my reply before for some reason. Anyway, it's the smaller model, not one of their bigger ones. Got it on a sale if I remember right.
wonder if i could do a decent crust on a panzullo by heating it on a cast iron pan on both sides, then finishing it in an air fryer.
I don't own a pizza oven but I'm thinking of cooking the dough in a regular oven, and then finishing the open face sandwich on the grill. I think that might give it enough color in the end.
Oh my god. This is brilliant. Every pizza party I have thrown for my Gozney dome has been a f*cking disaster. This is brilliant. I suppose you could actually do this for pizza too by pre baking the pizza crust and reheating in the oven with toppings?
You could try that, but then the whole disc would puff up instead of just the outer crust
@@internetshaquille now you have got me thinking of ways to create a pizza pie weight. Assuming every pizza is circular and around the same size haha. Maybe a plate wrapped in tinfoil in the center of the dough..
Nice watch man!
Brilliant. But did you speed up the dialogue/talking-head/A-roll?
You looked like Artie Bucco at 5:02. Enjoy that.
Would be interesting to see your take on indoor pizza ovens, specifically the G3 Ferrari (I promise I’m not shilling). One of my dad’s Italian colleagues was raving about it at work, and it has made making Neapolitan pizza actually possible for me in a flat. Also about a third the price of the outdoor ones.
These would have been great tips if I had pizza dough. Or pizza toppings. Or a pizza oven. Or friends.
Youre getting really close to making a Döner there and I'm here for it
the leopard thing got me lol. it's one of the reasons i stopped using my gozney for crowds. it's wildly amusing/frustrating how people look it like i'm asking them to eat a sandal
The meatball sandwich I made with this kind of bread was awesome.
Can a pizza dough be made with whole wheat flours? I am curious as I haven't seen one on YT thats good yet...tempted to try making it, lol
Fyi, pizza dough is about the same as pita dough except that pita tends to have more whole wheat flour. People can make that as well and unlock a ton more sandwich options
This reminds me of the Fazoli's original submarino. Fazoli's makes trash pasta that's wildly inconsistent in texture and flavor but their submarinos were brilliant and wonderful. This method of using a pizza oven is pretty close to that, so you are onto something here. Although, if you are firing up your regular oven to 400 degrees just to heat up a single sandwich, that's also wasteful. Get a dirt-cheap toaster oven the next time Black Friday rolls around. Those things get up to temp in seconds and can get cheese to golden brown in just 4-5 minutes total time. That easily shaves 10 minutes off of your cooking time.
How does he keep getting away with being this slick!!!
I didn't get on the pizza oven wagon, but I just made some dough to try this in the oven. So booyah.
When you talked about finishing them in a regular oven, I thought you were going to suggest using the broiler. I use the broil setting for so many things, even more than the bake setting, but I never hear anybody suggest it. Am I crazy?