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Panzerotti Pugliesi from Italy

The special thing about Apulian fried pizza is that the dough is not baked in the oven, but deep-fried. The semicircular pizza pockets are filled with tomato sauce and mozzarella. Ingredients

  • 250 g wheat flour
  • 250 g Manitoba flour
  • 21 g brewer's yeast (fresh)
  • 250 g water approx.; slightly warm
  • 0,5 teaspoon sugar
  • 250 g Mozzarella (Fior di latte)
  • 125 g tomatoes (passata)
  • 0.5 tablespoons of olive oil (extra virgin)
  • Oregano
  • Salt
  • Pepper
  • Olive oil (for frying)
  1. Crumble the yeast in a small bowl and dissolve with 2 tbsp. of slightly warm water.
  2. Put flour, sugar and 0,5 tsp. salt in a bowl, form a hollow in the middle of the flour and pour in the yeast.
  3. Mix with a hand mixer (with dough hook) while adding lukewarm water drop by drop (!) to a dough that is so dry that it doesn't stick anymore.
  4. Cover the dough in the bowl with a towel and leave to rise for 2 hours in a warm, not too bright place until the dough has approximately doubled
  5. After 2 hours, roll out the dough into a sheet about 3 to 5 mm thick and cut out circles about 14 cm in diameter. The amount of dough should be enough for 12 circles (each weighing approx. 65 g).
  6. Let the dough rise again covered for one hour.
  7. In the meantime make the sauce: Put oil in a pot, add tomatoes, season with oregano, salt and pepper and let simmer for a short time at low temperature. If there is still some liquid left at the end of the cooking time, remove it with a spoon.
  8. Cut mozzarella into cubes and drain well.
  9. Place a little sugar and mozzarella in the middle of each circular pastry sheet. Don't let anything get on the edge, otherwise the dough won't stick to each other anymore.
  10. Fold the dough sheets one on top of the other and close them well. It is best to press firmly on the edge with the prongs of a fork and pull the fork towards the edge. If the dough is a little too dry, brush the edge with a damp baking brush before closing. In any case, the Panzerotto must be well sealed so that it does not open when deep-frying.
  11. Bake the Panzerotti in a deep fryer at 175° C until golden brown. Leave some space and do not deep-fry too many Panzerotti at once.
  12. Drain the Panzerotti briefly on kitchen paper and serve hot.

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