A simple pizza-like fried Italian dish the panzerotti is widespread throughout the south part of the country filled with delicious goodness and fluffy dough.
- Prep: 45 minutes
- Serves: 20
- Cook: 15 minutes
- Difficulty level: medium
For the dough
- 570 g lukewarm water 570 g
- 500 g flour
- 7 g dry brewer's yeast
- 15 g extra virgin olive oil
- 20 g coarse salt
- 10 g sugar
- 500 g Manitoba flour
- Seed oil to taste (for frying)
For the stuffing
- 500 g mozzarella
- 200 g tomato sauce
- oregano to taste
- salt to taste
Mix in a large bowl the flour and the flour Manitoba. Dissolve the yeast in a little warm water, taken from the total dose mix in with the sugar. Add the dissolved yeast to the flour; in the remaining water, melt the coarse salt and pour the water with yeast over the flour.
Start mixing the ingredients with the mixer. Add the olive oil and mix vigorously; transfer the dough onto a pastry board and continue working it to obtain a smooth and soft dough.
Divide the dough into 20 parts of about 80 g each, work each part to form a small ball, and then place them on a pastry board, or a tray, floured well-spaced one from the other. Let the balls rise, in the oven turned off with the light on or covered with a cloth until they have doubled in volume (about 2 h).
In the meantime, prepare the filling for the panzerotti, cut the mozzarella into very small cubes; in a bowl mix together the mozzarella and the tomato puree. Add salt and flavor with the oregano.
When the balls have risen, heat the seed oil in a large, possibly large pot and prepare the panzerotti: roll out each ball with a rolling pin, giving it a round shape with a diameter of 20 cm approximately. Put in the center an abundant spoonful of filling (about 30 gr).
Close the dough forming a crescent and seal the edges well, first applying pressure with your fingers, then fold the dough inward and, finally, pressing with the prongs of a fork, to prevent the filling from coming out during cooking.
Immediately dip the panzerotti into boiling oil, turning them on both sides, until they are golden brown. Drain them on paper towels and serve the fried panzerotti while still hot!
Some other filling ideas: basil for flavor, salami, olives, anchovies, or as a sweet Nutella or jam.
You can also cook the panzerotti in the oven.