Method
Sift the flours on a pastry board and form a fountain in the center. Add the refreshed mother yeast and a little water and start dissolving the yeast. Add the rest of the ingredients and knead until a smooth and homogeneous mixture is obtained. Transfer it to a lightly oiled bowl and let it rise at room temperature for at least 24 hours. Divide the dough into pieces of about 70-80 g, and form balls (about 15 pieces). Transfer them to baking trays with parchment paper, cover with cling film and leave to rise at room temperature for about 1 hour and a half.
Prepare the filling by mincing the mozzarella and the peeled tomatoes, season with salt and oregano and let all the excess liquid drain for at least 1 hour.
Roll out the dough with a rolling pin forming round pizzas and fill with the filling previously prepared or with the ingredients you prefer.
Close the panzerotto half moon and seal the edges well after letting all the air out.
In a large saucepan, allow the oil to warm up well and dip the Panzerotti until golden brown on both sides.
Leave to dry on paper towels and serve hot.
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