Panzerotti
Panzerotti
Ingredients
For the Dough
- 2 1/2 cups strong white flour
- 1 cup warm water
- 1 teaspoon active dry yeast
- 2 tablespoons olive oil, plus more for coating
- 1/2 teaspoon salt
For the Filling
- 1 cup tomato sauce
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 8 ounces fresh mozzarella, torn into small pieces
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried oregano
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
In a large mixing bowl, combine the strong white flour and 3/4 cup of the warm water. Stir with a spoon until roughly combined and a shaggy dough forms. Set aside.
⏱️ 5 min
- 2
In a separate small bowl, combine the active dry yeast with the remaining 1/4 cup warm water. Stir gently and let sit for 5 minutes until foamy. Add 2 tablespoons of olive oil and 1/2 teaspoon of salt to the yeast mixture.
⏱️ 5 min
- 3
Transfer the flour and water mixture to the bowl of a stand mixer. Pour the yeast mixture into the stand mixer bowl. Attach the dough hook and knead on medium-low speed for 8-10 minutes, or until the dough forms a cohesive, smooth ball that pulls away from the sides of the bowl.
⏱️ 10 min
- 4
Remove the dough from the mixer and shape it into a smooth ball by hand. Lightly grease a rectangular plastic container with olive oil. Place the dough ball into the container, turning it to coat all sides evenly. Cover the container with a lid or plastic wrap and let the dough rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 5
While the dough is rising, prepare the filling. In a mixing bowl, combine the tomato sauce, 1 tablespoon olive oil, 1/4 teaspoon salt, and dried oregano. Mix thoroughly. In a separate bowl, tear the fresh mozzarella into small pieces. Set aside.
⏱️ 10 min
- 6
Lightly dust a clean work surface with flour. Gently remove the proofed dough from the container and place it on the floured surface. Using a bench scraper, divide the dough into 8 equal portions. Roll each portion between your hands on the floured surface to form small, smooth dough balls. Place the formed dough balls into a container lightly dusted with flour to prevent sticking.
⏱️ 10 min
- 7
Take one dough ball and place it on a floured surface. Using your hands or a rolling pin, flatten the dough ball into a small, circular disc, about 5-6 inches in diameter. Repeat for all dough balls.
⏱️ 5 min
- 8
Spoon about 1 1/2 to 2 tablespoons of the prepared tomato sauce onto the center of each flattened dough disc, leaving a border around the edge. Place several pieces of torn mozzarella on top of the tomato sauce. Grate some Parmesan cheese over the mozzarella and tomato sauce, then grind some black pepper over the filling.
⏱️ 10 min
- 9
Fold each dough disc in half, bringing one side over to meet the other, forming a semi-circle around the filling. Gently press the edges of the dough together with your fingers to seal. Use a fork to crimp the edges of each panzerotto, ensuring a tight seal and creating a decorative pattern. Place the assembled panzerotti onto a metal tray lined with parchment paper.
⏱️ 10 min
- 10
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Ensure there is enough oil to submerge the panzerotti without overflowing.
⏱️ 5 min•🌡️ 350
- 11
Carefully place 2-3 panzerotti into the hot oil, being careful not to overcrowd the fryer. Deep fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The exact time will depend on the size of your panzerotti and the heat of your oil.
⏱️ 5 min•🌡️ 350
- 12
Remove the fried panzerotti from the oil using a frying basket or slotted spoon, allowing excess oil to drain. Place them on a plate lined with paper towels to absorb any remaining oil. Repeat with the remaining panzerotti. Serve immediately while hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Panzerotti
For the Dough
- 2 1/2 cups strong white flour
- 1 cup warm water
- 1 teaspoon active dry yeast
- 2 tablespoons olive oil, plus more for coating
- 1/2 teaspoon salt
For the Filling
- 1 cup tomato sauce
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 8 ounces fresh mozzarella, torn into small pieces
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried oregano
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
In a large mixing bowl, combine the strong white flour and 3/4 cup of the warm water. Stir with a spoon until roughly combined and a shaggy dough forms. Set aside.
⏱️ 5 min - 2
In a separate small bowl, combine the active dry yeast with the remaining 1/4 cup warm water. Stir gently and let sit for 5 minutes until foamy. Add 2 tablespoons of olive oil and 1/2 teaspoon of salt to the yeast mixture.
⏱️ 5 min - 3
Transfer the flour and water mixture to the bowl of a stand mixer. Pour the yeast mixture into the stand mixer bowl. Attach the dough hook and knead on medium-low speed for 8-10 minutes, or until the dough forms a cohesive, smooth ball that pulls away from the sides of the bowl.
⏱️ 10 min - 4
Remove the dough from the mixer and shape it into a smooth ball by hand. Lightly grease a rectangular plastic container with olive oil. Place the dough ball into the container, turning it to coat all sides evenly. Cover the container with a lid or plastic wrap and let the dough rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 5
While the dough is rising, prepare the filling. In a mixing bowl, combine the tomato sauce, 1 tablespoon olive oil, 1/4 teaspoon salt, and dried oregano. Mix thoroughly. In a separate bowl, tear the fresh mozzarella into small pieces. Set aside.
⏱️ 10 min - 6
Lightly dust a clean work surface with flour. Gently remove the proofed dough from the container and place it on the floured surface. Using a bench scraper, divide the dough into 8 equal portions. Roll each portion between your hands on the floured surface to form small, smooth dough balls. Place the formed dough balls into a container lightly dusted with flour to prevent sticking.
⏱️ 10 min - 7
Take one dough ball and place it on a floured surface. Using your hands or a rolling pin, flatten the dough ball into a small, circular disc, about 5-6 inches in diameter. Repeat for all dough balls.
⏱️ 5 min - 8
Spoon about 1 1/2 to 2 tablespoons of the prepared tomato sauce onto the center of each flattened dough disc, leaving a border around the edge. Place several pieces of torn mozzarella on top of the tomato sauce. Grate some Parmesan cheese over the mozzarella and tomato sauce, then grind some black pepper over the filling.
⏱️ 10 min - 9
Fold each dough disc in half, bringing one side over to meet the other, forming a semi-circle around the filling. Gently press the edges of the dough together with your fingers to seal. Use a fork to crimp the edges of each panzerotto, ensuring a tight seal and creating a decorative pattern. Place the assembled panzerotti onto a metal tray lined with parchment paper.
⏱️ 10 min - 10
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Ensure there is enough oil to submerge the panzerotti without overflowing.
⏱️ 5 min•🌡️ 350 - 11
Carefully place 2-3 panzerotti into the hot oil, being careful not to overcrowd the fryer. Deep fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The exact time will depend on the size of your panzerotti and the heat of your oil.
⏱️ 5 min•🌡️ 350 - 12
Remove the fried panzerotti from the oil using a frying basket or slotted spoon, allowing excess oil to drain. Place them on a plate lined with paper towels to absorb any remaining oil. Repeat with the remaining panzerotti. Serve immediately while hot.
⏱️ 5 min