Panzerotti Pugliesi 👨‍🍳 Italian Recipe 👨‍🍳 2 Minutes Timelapse Cooking

Panzerotti are the perfect example of a delicious Apulian specialty based on simple ingredients. They should not be confused with Calzoni: both are made with pizza dough but, while the latter are baked, the first ones are fried.
Panzerotti, kind of half-moon-shaped pasta shells, are simply filled with mozzarella and tomato, at least in the most authentic and traditional version, although, like many other recipes of this type, they have given way to numerous interpretations over time: with ham and mozzarella, with spinach and ricotta cheese, with aubergines, onions, courgettes, and even tuna.
But what really makes the difference in this recipe is the dough and the way Panzerotti are fried.
INGREDIENTS FOR THE DOUGH:
- 500 gr of 00 flour
- 270 ml of water
- 1 tea spoon of salt
- 7 gr of yeast
- 2 table spoons of extra virgin olive oil
INGREDIENTS FOR THE FILLING:
- 120 gr of tomato sauce
- 150 gr of mozzarella
- 60 gr of Parmigiano cheese
- 1 tea spoon of salt
EXTRA:
- 1 lt of cooking oil to fry
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