Panzerotti

5 from 1 vote

Panzerotti are pockets of pizza dough stuffed with mozzarella and tomatoes, or prosciutto and mozzarella, and fried until golden. These are great with a side of marinara for dipping but equally good on their own!

Prep Time2

Cook Time40

Cold fermenting time1

Total Time1 2 40

Course: pizza

Cuisine: Italian

Servings: panzerotti

Author: James Delmage and Tara

Ingredients

For the dough

3 1/4 cups (406 grams) bread flour
1/2 teaspoon (2 grams) instant dry yeast I use SAF brand
1 1/2 teaspoons (8 grams) fine sea salt
1 teaspoon (6 grams) granulated sugar
9 ounces (260 grams) cold water
1 tablespoon (14 grams) olive oil plus a touch more for proofing container

For the panzerotti

10 2 1/2 ounce (70 grams) dough balls from above recipe
1 cup crushed plum tomatoes drained
kosher salt to taste
1/2 teaspoon Sicilian dried oregano or Italian oregano
3 tablespoons Pecorino Romano grated
10 ounces fresh mozzarella cubed
5 slices prosciutto

Instructions

For the dough

Place water into a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.
Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass. Pour the oil over the dough, mix again, and place the rough shaggy dough onto a work surface.
Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait for 30-45 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5-7 minutes).
Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough balls.
After 40 minutes divide the dough into 10 equal-sized portions and roll each into a ball. Place the balls in a lightly oiled proofing box or onto an oiled baking sheet. Cover tightly with plastic wrap and refrigerate overnight.

For the panzerotti

Take the dough out of the fridge for 90 minutes prior to use.
Season the drained crushed tomatoes with the oregano and salt to taste.
Flour a large work surface and roll 5 of the balls into small circles roughly 4 inches in size.
Spread a thin layer of sauce onto each circle leaving at least 1-inch uncovered. Add 3-4 small cubes of mozzarella and a sprinkle of Pecorino Romano. Fold the dough over and pinch the panzerotti shut with a fork or by folding it back over onto itself. If the dough is too dry and doesn't stick, spread a thin layer of water to moisten the edges. Take your time and make sure the panzerotti are completely sealed.
Repeat the dough rolling process for the next 5 dough balls but this time fill them with 3-4 cubes of mozzarella and 1 slice of prosciutto each, making sure to keep both in the center of the dough so that the panzerotti can be adequately sealed. Place all of the panzerotti on a baking tray and into the freezer to set up while preparing the oil.
Heat a deep heavy pot or pan with at least 3 inches high of vegetable oil to 370f.
When the oil reaches 370f begin frying by gently placing the panzerotti into the oil. Work in batches (2-3 per fry) to not overcrowd the pot and fry until golden (3-4 minutes total time) making sure to flip them over so that both sides get the same golden color.
Place the fried panzerotti onto paper towels or a wire rack to drain. They can be kept warm in a 300f oven while finishing the remaining batches. Serve right away. Enjoy!

Notes

The dough can be cold fermented for as little as 12 hours in the fridge but is much better after a longer period. 24 to 72 hours is recommended.
Use any fillings you like! Just close them up tightly and fry until golden.
Leftovers can be saved for up to 3 days and the panzerotti can be reheated at 350f on a baking sheet until hot. About 10 minutes.

Bakers Percentages: 64% hydration, .4% yeast, 2% salt, 3.4% oil, 1.2% sugar

Nutrition