Panzerotto

Ingredients

Dough

• 500 gstrong white flour
• 300 mlwarm water
• 7 ginstant yeast
• 10 gsalt
• 2 tbspolive oil

Filling

• 400 gtinned San Marzano tomatoes, drained and crushed
• 300 gmozzarella, preferably fior di latte
• 1 tspdried oregano
• salt
• black pepper

To fry

• sunflower or peanut oil, for deep frying

Optional fillings

• ham and mozzarella
• ricotta and onion
• anchovy and caper

Directions

1. Mix the flour, yeast and salt, then work in the warm water and olive oil. Knead 10 minutes until smooth and elastic, then prove 2 to 3 hours until doubled. Now the filling, and the whole difficulty of a panzerotto is keeping it dry.
2. Drain the tinned tomatoes thoroughly and crush them by hand, discarding the juice. Drain the tomatoes properly. Wet filling turns to steam in the fryer and blows the panzerotto open, and that is the one failure that matters. Cut the mozzarella into small cubes and lay them out on kitchen paper for at least 30 minutes. Fresh mozzarella is full of water and it must be drained.
3. Season the tomato with oregano, salt and pepper, and keep it separate from the cheese until you fill. Chill the filling before using it. Cold filling is easier to seal and it releases less steam in the first seconds of frying.
4. Divide the dough into 8 pieces and roll each into a round of about 15 cm. Roll them thin but not paper thin, because they need to hold the filling under pressure.
5. Put a spoonful of tomato and a few cubes of mozzarella on one half, leaving a clear 2 cm border. Use less filling than you want to. Fold the dough over into a half moon and press the edges together firmly with your fingers.
6. Seal it twice if you are unsure. Press out any trapped air as you seal, because it expands and forces the seam apart. Rest the sealed panzerotti 15 minutes. Heat the oil to 175°C (345°F) and check it with a thermometer. Fry them one or two at a time for 2 to 3 minutes a side, turning once, until deep golden and blistered.
7. Keep the oil at a steady temperature. Too cool and they drink oil, too hot and the dough colours before the cheese melts. Spoon hot oil over the top as they fry, which helps them puff evenly. Drain on a rack rather than paper. Let them sit 2 minutes before eating, and warn anyone eating them.

Technique

• Baked versions exist and are called panzerotti al forno, and Puglians will tell you they are not the same thing.
• They are best within minutes of frying and never reheat well.
• The dough can be proved overnight in the fridge.

Substitutions

• Ready-made pizza dough, which works perfectly well.
• Low-moisture mozzarella, which releases far less water.

Variations

• With ham, ricotta or anchovy.
• Baked rather than fried.
• Made large, as a single meal.

History

Puglian fried turnover made from leftover bread dough, sold from Bari friggitorie and now nationwide.

Frequently asked questions

What is Panzerotto?

Panzerotto is a street food from Italy: half-moon of pizza dough stuffed with tomato and mozzarella, deep fried. Puglian fried turnover made from leftover bread dough, sold from Bari friggitorie and now nationwide.

How long does Panzerotto take to make?

Panzerotto takes 30 min plus 3 hr rising of preparation and 20 min of cooking. The recipe makes 8 panzerotti. It is rated medium to make.

What can I substitute in Panzerotto?

Yes, within limits. Ready-made pizza dough, which works perfectly well. Low-moisture mozzarella, which releases far less water.

What is the most important thing to get right in Panzerotto?

Mix the flour, yeast and salt, then work in the warm water and olive oil. Knead 10 minutes until smooth and elastic, then prove 2 to 3 hours until doubled. Now the filling, and the whole difficulty of a panzerotto is keeping it dry.