I first tried the panuozzo, (a Neapolitan style street food sandwich) at Firestone's Kitchen in Erie, PA and immediately knew that I had to learn how to make it myself, my own non-traditional way of course. So I present to you, the Panuozzo hanger steak sandwich filled with medium rare hanger steak, griddled red onion, red bell pepper, garlic and fresh rosemary, sour cream, spinach and bleu cheese chunks! Let me know what you think in the comments section! I promise it's worth the little effort that goes into it!

55% Hydration Dough Recipe: (made for ovens over 600F)
1 kilo "00" flour
550 grams water
2 gram yeast
30 gram salt
30 gram olive oil

Mix slow, Bulk ferment 2 hours covered, Cut dough 225-250 gram balls, Cover ferment 2 more hours,
Pop in fridge over night, Pull out at least two hours before stretching.

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