Panzerotti
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!
Servings: 10 panzerotti
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.
Nutrition
Calories: 267kcal | Carbohydrates: 34.7g | Protein: 13.4g | Fat: 8.7g | Saturated Fat: 4.2g | Cholesterol: 25mg | Sodium: 680mg | Potassium: 60mg | Fiber: 2g | Sugar: 1.9g | Calcium: 238mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
