Long-fermented dough, stretched on the counter for every order.
Dough
It all starts
with bread.
Panuozzo, baked to order in a stone oven.
The dough is stretched right in front of you and comes out of the oven piping hot.
Signature panuozzo
Slow-cooked for hours
Panzo Ragù
Beef round and short rib, slow-cooked for hours until it pulls apart. A sauce made from its own juices. All tucked into panuozzo bread fresh from the stone oven.
- Beef round and short rib
- Sauce from its own juices
- Bread baked to order
Stone-baked, to order Made from pizza dough,
Made from pizza dough,
baked in stone.
Dough that rests for a long time bakes in a very hot stone oven. Lightly crisp outside, soft and airy inside.
- Long fermentation
- Inspired by Gragnano
- Baked to order
- Sliced in front of you
- Sauces made in-house
- Open kitchen
What is panuozzo?
From Gragnano, near NaplesAn Italian sandwich made with traditional pizza dough. It is also where the name Panzo comes from: we reinterpret panuozzo with our own recipes.
A very hot stone oven: crisp outside, soft inside.
Stone oven
Seasonal charcuterie, freshly sliced right in front of you.
Charcuterie
Mozzarella, tomato, pesto and rocket: the Panzo take on a classic Caprese.
Mozzarella
Fresh greens and sauces made in our kitchen.
Basil
Pizza dough, baked in a stone oven. The panuozzo bread itself.
Panuozzo bread
Cheeses, the stars of our cold sandwiches.
Cheeses
01
How is it made? 01 / 04
Our dough goes through a long fermentation, so it is prepared ahead and waits its turn.
For every order, our bakers stretch and shape the dough on the counter. You get to watch.
The stone oven runs all day in front of you. Your bread is baked fresh, together with your order.
The fillings are prepared, the charcuterie is sliced in front of you and the panuozzo is served hot.
“What sets us apart is that the bread for every sandwich is baked fresh, to order, in a stone oven.”
Mert ÇamlıbelA passion born at the stone oven,
turned into flavor at Panzo.
Chapter01
A path that began with fire
Since his first years in the profession, Mert Çamlıbel has worked at the stone oven. Cooking over open fire and high heat is the foundation of his kitchen.
Four Seasons
During his years in the Four Seasons kitchen, the stone oven became the part of the job he loved most. Whenever he had the chance, he took his place at the oven.
MasterChef and after
After MasterChef Türkiye, he built his own stone-oven station at home. Since then he has been working on pizza, pide and börek.
Two oven traditions
Anatolia's baking tradition and the Italian forno culture sit side by side in Mert's kitchen.
Panzo
Panuozzo is where these two worlds meet. Panzo reinterprets traditional panuozzo through Mert Çamlıbel's approach to cooking.
Mert Çamlıbel, founding chef 
Fresh,every singleorder.
Notes fromthe oven
Good things will be baked here…
Coming soon to Beylikdüzü The first bite,
The first bite,
coming soon.
- Address
- Cumhuriyet Mah. Onur Sok. L Blok No: 3 AD
Kameroğlu Metrohome, Beylikdüzü / İstanbul - 0551 244 26 34
- Hours
- To be announced at opening