---
title: 'The Most Beautiful Sandwich Ever Made'
source: 'https://youtube.com/watch?v=EU8RWlA5IFM'
video_id: 'EU8RWlA5IFM'
date: 2026-08-26
duration_sec: 525
channel: 'NOT ANOTHER COOKING SHOW'
---

# The Most Beautiful Sandwich Ever Made

> Source: [The Most Beautiful Sandwich Ever Made](https://youtube.com/watch?v=EU8RWlA5IFM)

## Summary

This video follows the creation of Evan Funky's La Mortadella sandwich, a panuozzo-style folded pizza dough filled with mortadella and pistachios. The host demonstrates the full process, from preparing a Neapolitan-style dough with a starter to baking and assembling the sandwich in a wood-fired oven.

### Key Points

- **Origin of Panuozzo** [00:02] — A pizza maker from Gragnano, near Naples, created the panuozzo by using pizza dough as a sandwich base for his kids, who named it 'Panzo'.
- **Evan Funky's La Mortadella** [00:16] — Chef Evan Funky's version at his LA restaurant Motherwolf involves rolling dough like a pizza, folding it into a half-moon, baking it empty, then filling it with mortadella and pistachios.
- **Dough Recipe Overview** [00:59] — The dough is a Neapolitan-style dough, similar to the host's pizza dough but with double-zero flour and diastatic malt instead of bread flour and sugar.
- **Making the Starter** [01:14] — A day or two ahead, combine 120g warm water, 120g double-zero flour, and 2-4g instant yeast. Stir, mark the container, and refrigerate overnight or for a couple of days.
- **Mixing the Dough** [01:42] — In a KitchenAid, combine 370g warm water with 220g of the starter. After 30 seconds, add 15g olive oil, 2g diastatic malt powder, and 615g flour in small batches until no dry flour remains.
- **Resting and Kneading** [02:40] — Let the dough rest for 20 minutes before adding salt. Then knead on low for 6-10 minutes until the dough pulls away from the bowl. Rest 5 minutes, then knead again for 6 minutes, rest 5 minutes, and check for a windowpane.
- **Dough Hydration and Shaping** [03:21] — The dough is about 68% hydration, so it's sticky. Use a slap-and-fold technique to build tension before bulk fermenting at room temperature for at least 2 hours, until it doubles in size.
- **Dividing the Dough** [03:50] — After proofing, turn the dough out, use a bench scraper to create tension, and divide into 200g dough balls.
- **Sponsor: Gozney Dome** [04:18] — The host praises the Gozney Dome wood-fired oven, highlighting its digital screen, dual temperature probes, and larger capacity as key upgrades.
- **Preparing the Filling** [05:12] — While the dough rests, prepare the filling: mix mortadella with olive oil and lemon zest, and crumble pistachios, keeping some texture.
- **Heating the Oven** [05:53] — Use propane to preheat the oven, then add wood to build a fire. Let the wood burn down before baking.
- **Shaping the Panuozzo** [06:05] — Stretch the dough to an 8-inch round, transfer to a peel, add olive oil, and fold into a half-moon shape. Brush with more olive oil.
- **Baking the Dough** [06:46] — Slide the dough into the wood-fired oven, rotating it like a rotisserie for even color. Bake until puffed and golden, about the time it looks like it's 'smiling'.
- **Assembling the Sandwich** [07:28] — Open the baked dough, add mortadella folded into triangles, pipe in mortadella dots, top with pistachios, lemon zest, flaky salt, and extra virgin olive oil.
- **Final Thoughts** [08:12] — The host emphasizes that great pizza dough can be used as bread, and the combination of mortadella, pistachio, and lemon is classic and fresh.

### Conclusion

The video demonstrates that with a good Neapolitan dough and a wood-fired oven, you can create a stunning and delicious sandwich that elevates simple ingredients into something special.

## Transcript

my divine birth, a pizza guy from Guyano, just outside of Naples, looked at his pizza dough and thinks that could be a sandwich. His name was Jeppe Mascolo. And he stumbled upon it while thinking of other ideas to serve his
kids besides pizza. And the kids named it Panzo. One of my favorite chefs, Evan Funky, has a version called Lamortata, at his LA restaurant, Motherwolf. He rolls the dough out like a pizza, then folds it onto itself in a half moon and
bakes the dough empty first. Comes out of the oven almost smiling at you and then filled with riot mortadella and pistachios to create maybe the most beautiful sandwich I've ever seen. This is Evan Funky's La Mortata
and we're going to be making it today thanks to our sponsor today, Gazny. Now, to make this, it requires a dough more in line with a margarita Neapolitan style dough, which we had to start a day or two ahead. All right, so let's
quickly run through the dough, which I'm simply going to take the dough I used for the iced pizza and the stuffed crust pizza, remove the bread flour and the sugar, replace it with double zero pizza flour, and a little diastatic malt. So,
have one, it's really simple. A day or two before you want to make pizza, take two before you want to make pizza, take a container, combine 120 g of warm water a container, combine 120 g of warm water with 120 g of d0ero flour, and then
anywhere from like 2 to 4 g of instant yeast. Stir it up. Place a little rubber and to see how much it has grown. And then place it in the fridge overnight or a couple days. And then you've got your starter here ready to make pizza. First
going to set up a KitchenAid. Then we're going to take 370 g of warm water. I'm going to weigh about 220 gram of the leftover. You can feed that with flour and water. And you can keep that going
turn it on. Start to break up that starter into the water. After about 30 seconds, we're going to add in our olive oil, about 15 gram, 2 g of our diasthetic malt powder, which contains enzymes that convert starches into
simple sugars, but it improves its rise, its oven spring, and helps it achieve this nice golden brown color. And then we have 615 g of flour. And I'm just going to in small batches slowly work it in.
And I'm looking to get it mixed until the point where there's no visible dry flour anywhere. Don't mind this. It's just pure American ingenuity. So now I can see there's no dry bits. We've held off our salt. Now what we're going to do
period of time. We're going to let this dough rest before we add the salt and continue. 20 minutes. After 20 minutes, add the salt. We're going to turn it on low and we're going to let this go for about 6 to 10 minutes. And we're looking
for all that dough to sort of pull off the sides of the bowl. Now, after about 10 minutes, going to cover it again, let it rest for 5 minutes, and then do that one more time for another 5 to 8 minutes. 5 minutes is up. We're going to
let it go again for another 6 minutes. We're going to let it rest 5 minutes. Then we're going to see if it's ready. Now, what you want to do is you want to take some and start to stretch. And if it can stretch and you can see light
through it, that's what you want. It's definitely on the stickier side as it's close to like a 68% hydration. So, I'm going to take it like this, get my hands under the top, pull it up, and then slap it and fold it onto itself like that.
couple times. It's going to just build some nice tension in the dough before we bulk ferment it. Cover it. Leave it at room temp. And it should proof. Get about 1 and 1/2 to two times bigger. Minimum 2 hours. Now,
she's looking beautiful. Now we're just going to turn it out onto the board. You can take a metal bench scraper and sort of do this motion. You turn it from the side to the top and then back to create tension. Now I got scale. We're going
tension. Now I got scale. We're going 200 g dough balls. And we'll see you outside at Studio B in a couple of days.
I was actually one of the very first people to ever cook in a dome by Gazny back in 2022. And ever since then, I've been completely in love with the thing. This thing has taken outdoor cooking to a whole new level. It's a complete
new features, and as somebody who genuinely thinks cooking in a woodfired oven is the most satisfying way to cook, having this in the backyard is a literal dream come true. A few of the upgrades is this new digital screen that shows
both the temp of the dome, the temp of the stones, and it's got two external types of meat. It's got better shelves, feels more durable, and is just so much larger, more room to cook more things at
once. And I know it sounds hyperbolic, but it is the most fun thing I cook with. If you're anything like me, and the moment you've laid eyes on this, you description. Now, let's get into the dough.
what to tell you. We're going to have to deal with it. Now, our dough is In the meantime, we can make a few got about a cup of riot in here. I'm
olive oil first. Then, we're going to grate some lemon zest, a little bit of up and try and smooth that consistency out. Going to take the riot, fill up a the fridge cuz it's like 100° out. Next, we got some pistachios. We're just going
a little crumble. You don't want to go too fine. You want to still have a little texture, a little bite in the nuts. Now, our oven's hot. It's a good wood. So, I've got the propane that I've been using to preheat the oven so I
don't waste wood. Now, I can build a little canoe. Now, you could just put the wood in with a fire starter and heat this oven up like normal. Using the propane is just a little trick I like to do. I think it's just kind of fun. Then,
we can turn the propane off and then let that wood burn down a bit. So, we got my dough here. Nice and jiggly. Smells amazing. Going to take a little bit of the flour. Hit the edges. Scoop under. Flip into flour. Coat it in flour.
Just like a pizza, we're going to sort of punch out a crust. Push down the center. Flip it. Repeat on the other side. Then we'll do a few slap and folds. And we're really just trying to stretch this out to about an 8 in round.
I'm going to take my pizza peel, get a little flour on there, transfer the dough onto the pizza peel, then a little bit of olive oil right into the center. And the trick then is we're going to fold it just like a half moon. And then
a little bit of olive oil on top. Next, I'm going to throw in an extra piece of wood to get that flame ignited. Then I'm going to slide the dough right into the center of the wood fired oven. Now, just like a pizza, I'm letting visuals guide
me. I'm looking for the dough to puff, to get a little oven spring, and then I'm looking for color developing around it. So, my strategy is to kind of just rotate it almost like a rotisserie. You can move it closer to the fire to get a
little bit more color in some spots. Move it further away to kind of slow it down. Once you've got it kind of brown, toasted around all sides, it's nice and puffy, and the dough almost looks like it's smiling at you, that's about time
to pull it out. First, we're going to open it up and add some riot. Now, here's how to fold the mortadella. Fold it in half, fold it into a triangle, you're going to go in and start adding the mortadella. And you're going to sort
straight line, and then start adding some height to it. I'm going to take that riot and start kind of just piping in little dots, maybe a little bit mortadella. We're gonna top it with the pistachio, a little lemon zest, a little
flaky salt, and a little bit more extra virgin olive oil. riot, the pistachio, such a classic and simple combination, but it always hits.
A little hint of the lemon keeps it fresh. This dough is out of control we go through such lengths to make great pizza doughs and to seek out great pizza doughs. Why aren't we also using it as bread? It's the perfect vehicle for a
link's going to be down in the description. That's all that I have then, take care of yourself and go feed yourself.