Mix flour, water, salt, and yeast until a sticky dough forms. Knead until smooth and elastic (10 mins by hand or 6 mins in a stand mixer). Let rise for 1–2 hours at room temp or cold ferment in the fridge for up to 48 hours.

Form into 280G dough balls, then one dough ball and press it into a semi-thin, round pizza shape. Brush one half lightly with olive oil. Fold the other half over like a calzone — this traps air, creating separation and that signature Panouzzo pocket.

Bake in a 500°F (260°C) oven on a pizza steel (preferred for its heat retention and crisp base) or a stone. Flip it halfway through to ensure even browning. Total bake time: 6–8 minutes or until puffed and golden.

Remove from the oven and carefully open it up like a pita pocket. You should see air bubbles, char, and soft, steamy interior layers. Let it cool slightly.

Layer in the prosciutto first (don’t be stingy), then add the dressed arugula, followed by torn pieces of burrata. (Burrata looks like mozzarella on the outside but has a creamy stracciatella filling inside.) Finish with sliced roasted red peppers.

Drizzle with balsamic glaze or vinegar. Close the sandwich, slice if desired, and serve immediately while the inside is still slightly warm.