Panzerotti (Fried Pizza)
Makes 8-10 panzerotti
Ingredients
- 2 ¾ cups Bread Flour
- ⅔ cup Semolina Flour
- 1 ¼ cup Lukewarm Water
- 1 tsp Dry Yeast
- ¾ tbsp Salt
- 1 tsp Sugar
- 2 tbps Extra Virgin Olive Oil
- 1 cup Pizza Sauce
- 1 ½ cups Mozzarella
- 1 cup grated Parmigiano Reggiano
- Frying oil as needed
Instructions
- To make the doughcombine the flour, dry yeast and sugar in a bowl. Mix with our hands.In another bowl pourthe warm water with salt, extra virgin olive oil and start mixing with yourhands. Then add the flour tothe water mix a little bit at a time and mix until you get an homogeneous andelastic dough.
- Transfer to a counterand start kneading the dough until smooth, 3-4 mins max. Drizzle some oliveoil in a clean bowl, transfer the dough inside the bowl and cover with akitchen towel and let rest in a warm area for 2 hours or until the dough hasdoubled.
- Once the dough hasrisen, move it onto a lightly floured countertop, knead it a little with yourhands and form a loaf. From the loaf you should be able to form 8-10 smallballs (around 80 grams each).
- Keep on the counterand cover with a kitchen towel for 20 more minutes. After 20 minutes, we roll out our balls, one atthe time, with a rolling pin and a little flour, if necessary, until we get around shape of 1/8 of an inch thick.
- Put a tablespoon orso of pizza sauce in the middle of each disk, sprinkle some mozzarella andgrate some Parmigiano Reggiano. Fold the dough in a half moon shape making sureto seal well the edges with your fingers. Use a knife or a pizza cutter to cuta regular border.
- While the fryingoil is getting hot keep the panzerotti covered on the counter or move them to abaking tray lined with some parchment paper and cover. Bring the fryingoil at a temperature of 350-375 F.
- Fry the panzerottiuntil they are golden brown on both sides, it will take about 4 minutes.Once the panzerottiare cooked to a nice golden brown drain them on paper towels to remove theexcess oil. They are now ready to eat.