Tomato Tomatoe’s Panuazzo Sandwich


(For the pizza dough)  

  • 7 3/4 cups '00 flour
  • 3 cups water, between 90-95 degrees F
  • 1 tbsp + 3/4 tsp fine sea salt
  • 1/4 tsp instant dry yeast

(For the pesto)  

  • 2 garlic cloves
  • 2 cups fresh basil leaves
  • 1/3 cup extra virgin olive oil
  • 1/4 cup Parmigiano Reggiano cheese 
  • 1/4 tsp coarse sea salt
  • freshly cracked pepper 

(For the pickled onions)  

  • 3 red onions, sliced thin
  • 1 1/2 cups distilled white vinegar
  • 1 1/2 cups water
  • 3 tbsp granulated sugar
  • 1 tsp sea salt 
  • 1 bay leaf

(additional ingredients)  

  • 2 chicken breasts
  • 1 burrata 
  • 1 heirloom tomato
  • handful of micro greens 
  • extra virgin olive oil & balsamic for drizzling 


  1. Combine flour and water in a large bowl (reserve a few tbsp of the warm water), mix until the dough is shaggy. Let sit and rest for 30 minutes, cover with a clean kitchen towel. 
  2. In a small bowl combine reserved warm water and yeast. Mix and let sit for 20-30 minutes. 
  3. Add sea salt and yeast to the dough. Mix, cover and let sit for 30 minutes. Perform two sets of stretch and folds every 30 minutes. Cover with a kitchen towel and let the dough proof on the counter for 12 hours. 
  4. Weigh the dough into 6 equal portions and shape into balls. Place on a heavily floured or oiled baking sheet. Cover each dough ball with plastic wrap and place in the fridge overnight. 
  5. When you are ready to bake the dough, take the dough out of the fridge 20 minutes prior to baking. Dust a clean work surface with flour, place the dough ball on the flour and begin to work the dough from the middle in a circular motion. Once the dough is stretched out, transfer to a round pizza pan. Add 2-3 tbsp of olive oil on the dough, rubbing the olive oil over the surface of the dough. Fold the dough in half. Brush the top of the dough with olive oil. Bake in the oven at 550 degree F for 8-12 minutes or until the dough is golden. 
  6. Add two whole garlic cloves and coarse sea salt to a mortar and pestle. Begin to crush the garlic with the pestle until the garlic turns into a paste. 

  7. Add the basil (a handful at a time) and begin to crush the basil with the pestle until the basil begins to break down. Once the pesto is smooth, add the grated cheese and begin to drizzle in the olive oil. Add freshly cracked pepper and set aside.

  8. Slice the onions as thin as possible and add to a 16 oz jar. Add the bay leave. 
  9. To make the brine, add water, vinegar, sugar and salt to a small saucepan. Heat to medium low and allow the sugar and salt to dissolve. Once dissolved remove from the heat and pour the brinning liquid over the onions. Add the lid and let these pickle while you prepare the rest of the sandwich. 
  10. Pat the chicken dry with a paper towel to remove any moisture. Heat a cast iron pan to medium-low heat. Once the pan begins to heat up add a neutral oil. Season the chicken breast with salt and pepper right before you add them to the hot pan. Sear on each side until golden. This should take 4-5 minutes per side. Cook the chicken until the internal temperature is between 160-165 degrees F. 
  11. Once the pizza dough as been removed from the oven, let it cool slightly. Add a layer of pesto, followed by burrata, slices of tomato, chicken, micro greens, pickled onions and more pesto. Drizzle with extra virgin olive oil, balsamic vinegar and finish with flakey salt and freshly cracked pepper.