📝 About This Recipe
Hailing from the sun-drenched streets of Bari, the Panzerotto is a masterpiece of Apulian street food—a crescent-shaped pocket of soft leavened dough deep-fried to golden perfection. Unlike its baked cousin the calzone, the Panzerotto offers a unique contrast between its crisp, thin exterior and a molten, stringy heart of mozzarella and tomato. Every bite is a celebration of simple, high-quality Italian ingredients that transport you directly to a bustling 'friggitoria' on the Adriatic coast.
🥗 Ingredients
The Dough
- 500 grams 00 Flour (or All-purpose) (sifted)
- 280 ml Warm Water (approximately 30°C/86°F)
- 12 grams Fresh Yeast (or 4g of active dry yeast)
- 20 ml Extra Virgin Olive Oil (high quality)
- 10 grams Fine Sea Salt
- 1 teaspoon Sugar (to help browning)
The Classic Filling
- 300 grams Mozzarella di Bufala or Fior di Latte (drained for 4 hours and cubed small)
- 200 grams Peeled Tomatoes (Pelati) (crushed by hand and drained of excess juice)
- 30 grams Parmigiano Reggiano (freshly grated)
- 1 pinch Dried Oregano (Mediterranean variety)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 pinch Salt (to taste)
For Frying
- 1.5 liters Peanut Oil or Sunflower Oil (for deep frying)
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast and sugar in 50ml of the warm water. Let it sit for 5-10 minutes until it becomes frothy.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and the yeast mixture. Begin kneading while slowly adding the remaining water.
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3
Add the extra virgin olive oil and the salt. Continue to knead for about 10 minutes by hand (or 7 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticky.
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4
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. Ensure the mozzarella is very dry (squeeze it if necessary) and mix it with the crushed tomatoes, Parmigiano, oregano, salt, and pepper.
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6
Once risen, deflate the dough gently and divide it into 12 equal pieces (approx. 60-70g each). Roll each piece into a smooth small ball.
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7
Place the balls on a floured tray, cover, and let them rest for another 30 minutes. This makes the dough much easier to stretch.
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8
On a lightly floured surface, roll out each ball into a circle about 15cm (6 inches) in diameter. Keep the dough thin but ensure there are no tears.
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9
Place a generous tablespoon of the filling in the center of each circle, being careful not to touch the edges with the filling moisture.
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10
Fold the dough over to create a half-moon shape. Press the edges firmly with your fingers to seal, then use the tines of a fork to crimp the edges securely.
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11
Heat the frying oil in a deep pot to 170-180°C (340-350°F). Use a thermometer to ensure the temperature is consistent.
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12
Fry 2-3 panzerotti at a time. Carefully slide them into the oil and fry for about 2-3 minutes per side, turning once, until they are a beautiful golden brown and puffed up.
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13
Remove with a slotted spoon and drain on paper towels. Let them sit for 2 minutes before serving—the filling will be extremely hot!
💡 Chef's Tips
The secret to a non-soggy panzerotto is draining the mozzarella and tomato perfectly; any excess water will cause the dough to burst in the oil. Always seal the edges twice—once with your fingers and once with a fork—to prevent the cheese from leaking out. Do not overfill the dough; it’s tempting, but a burst panzerotto in hot oil is dangerous and messy. If the dough resists stretching, let it rest for 5 more minutes to relax the gluten. Keep the oil temperature steady; if it's too low, the dough absorbs oil; if it's too high, the outside burns before the cheese melts.
🍽️ Serving Suggestions
Serve piping hot with a cold, crisp Peroni or any light Italian lager. A side of spicy 'nduja dip or a simple marinara sauce for those who like extra dipping. Pair with a simple arugula salad dressed with lemon to cut through the richness of the fried dough. In Puglia, they are often enjoyed as a late-night snack while walking through the city squares. For a wine pairing, try a chilled, bubbly Prosecco or a dry Rosato from Salento.