The Pizza Series is back, with a twist. Who says pizza dough is just for pizza? Try Bryan Suarez's (@bshnuez) easy panino recipe - perfect for using up leftover dough. Ingredients ----------- For the dough: + 200g / 7 oz bread flour + 200g / 7 oz semolina + 125g / 4½ oz 00 flour + 325g / 11½ fl oz water + 6g / 0.2 oz instant dry yeast + 17g / 0.6 oz salt + 30g / 1 oz olive oil + Semolina flour, for dusting For the filling: + A drizzle of extra virgin olive oil + 3 thick slices of mozzarella + Salt and pepper + 3 slices marinated red pepper + Sprinkle of dried oregano + 9 slices of salami Method -------- 1. To begin the dough, whisk together the bread flour, semolina, 00 flour, and instant dry yeast in a large bowl until evenly combined. Pour in the water and mix by hand for 7–10 minutes (or 5 minutes in a stand mixer) until a shaggy dough forms. Cover and rest at room temperature for 30 minutes to 1 hour to let the flour hydrate and gluten begin developing. 2. Add salt and olive oil, then knead by hand for 5–10 minutes (or 5 in a mixer) until smooth and elastic. Transfer to a large bowl, cover, and leave at room temp. Over 3 hours, fold the dough once an hour to build structure, keeping it covered to prevent drying. 3. Place the covered dough in the fridge and rest for 12–24 hours. The longer it ferments, the better the flavour. Divide into 4 equal pieces. Shape into balls by tucking and sealing underneath. Place in lightly oiled containers or on a tray. 4. Cover and rest in the fridge for 1–3 days. Before baking, bring to room temp for 1 hour. Lift each ball and coat generously with semolina. 5. Preheat the Gozney to 340–370°C / 640–700°F. Press dough from the centre outward to spread evenly. Transfer to a peel, launch into the oven, and bake for 3–4 mins, turning often. in 6. Slice the panino in half and fill with olive oil, mozzarella, seasoning, marinated red peppers, oregano, and salami. Slice again and enjoy. Hit save to try this out later. #Gozney #CookDifferent