Step-by-Step Instructions
Prepare the Dough
In a small bowl, dissolve the yeast and sugar in lukewarm water. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix until the dough starts to come together, then knead on a floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.
Make the Filling
In a medium saucepan, heat the crushed tomatoes over low heat.
Add oregano, salt, and pepper, stirring occasionally. Cook until slightly thickened, about 10 minutes. Allow to cool before using.
Prepare your mozzarella and any additional filling ingredients.
Shape the Panzerotti
Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a ball.
Using a rolling pin, flatten each ball into a 6-inch (15 cm) circle.
Place a spoonful of tomato sauce and mozzarella in the center of each circle, leaving a 1-inch border. Add optional fillings if desired.
Fold the dough over the filling to create a semi-circle. Seal the edges by pressing firmly with your fingers or a fork.
Fry the Panzerotti
Heat the vegetable oil in a deep pan to 180°C (350°F). Use a kitchen thermometer to maintain the temperature.
Carefully lower one or two panzerotti into the hot oil. Fry for 2–3 minutes on each side or until golden brown and crisp.
Use a slotted spoon to remove the panzerotti and drain on a paper towel-lined plate.
Repeat with the remaining panzerotti.
Variations & Substitutions
Baked Option: Brush the panzerotti with olive oil and bake at 200°C (400°F) for 15–20 minutes for a lighter version.
Gluten-Free: Use a gluten-free all-purpose flour blend and adjust the water as needed.
Vegan: Substitute mozzarella with a vegan cheese alternative and ensure the dough is made with plant-based ingredients.
Fillings: Experiment with ricotta and spinach, spicy salami, or even a sweet Nutella filling for dessert panzerotti.
