Panzo Panzo - Italy. Folded.
Handmade
Every tray shaped, cut, and folded by hand, no shortcuts, no machines.
Slow Fermented
72 hours of rest gives our dough its open crumb, crackle, and light texture.
Real Ingredients
San Marzano tomatoes, Fior di Latte, and produce sourced close to home.
Panzo Panzo started with a simple question: why choose between a Roman-style pizza al taglio and a folded Panzo, when the same 72-hour dough carries both? We bake in long rectangular trays, cut it to size with scissors, and fold what’s left into curated, sealed parcels made to eat on the move. Nothing is rushed. The dough rests, ferments, and rises on its own schedule - ours just works around it.
“One dough, three ways to enjoy it - by the cut, by the fold, or by the tray.”
FROM DOUGH TO DOOR
01
Mix
Flour, water, salt, time. Nothing else goes in.
02
Ferment
72 hours, cool and slow, until the dough is ready on its own schedule.
03
Shape
Stretched into trays, filled, or folded by hand — no machines.
04
Bake
Seven minutes at high heat for a crackling, open crumb.
IN THE KITCHEN
