Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Panzerotti fritti baresi (doppia lievitazione)

Bari-Style Fried Panzerotti (Double Rise)

Name: Bari-Style Fried Panzerotti (Double Rise)
Total time: 14400 s
Yield: Serves 4 servings
Ingredients: 2 1/2 cups all-purpose flour (about 300 grams); 2 1/2 cups fine semolina flour (about 300 grams); 1 1/2-1 2/3 cups water (about 370-380 grams); 2 tablespoons extra virgin olive oil (about 25 grams); 1 1/2 tablespoons sugar (about 20 grams); 1 tablespoon salt (about 20 grams); 1 tablespoon active dry yeast (about 12 grams); 3 balls mozzarella cheese, 7 oz each (about 200 grams each); 2 cups crushed tomatoes (about 500 grams); Salt; Pepper; 6 1/3 cups frying oil (about 1.5 liters)

Flavia Giordano @flavia

Malmo, Skåne, Svezia

Fried panzerotti are, along with focaccia and scagliozze, the favorite street food of people from Bari. The dough is similar to pizza dough, as is the basic filling of mozzarella and tomato. However, there are many variations: with meat, with onions and olives, with sautéed greens. For me, they are a symbol of togetherness and cooking as a group. In every family, there's always someone in charge of the dough, someone rolling it out, someone filling, someone sealing, someone frying... and someone sneaking hot panzerotti from the bowl lined with paper towels.

Flavia Giordano @flavia

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Ingredients

1 hour + 3 hours resting time

Serves 4 servings

2 1/2 cupsall-purpose flour (about 300 grams)
2 1/2 cupsfine semolina flour (about 300 grams)
1 1/2-1 2/3 cupswater (about 370-380 grams)
2 tablespoonsextra virgin olive oil (about 25 grams)
1 1/2 tablespoonssugar (about 20 grams)
1 tablespoonsalt (about 20 grams)
1 tablespoonactive dry yeast (about 12 grams)
3balls mozzarella cheese, 7 oz each (about 200 grams each)
2 cupscrushed tomatoes (about 500 grams)
Salt
Pepper
6 1/3 cupsfrying oil (about 1.5 liters)

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Steps

1 hour + 3 hours resting time

1

In a bowl, mix the sifted flours with the yeast dissolved in a little water. Knead, slowly adding the remaining water. Add the salt, sugar, and olive oil last. Work the dough until it forms a smooth, elastic ball. Let it rise in the bowl, covered with plastic wrap, for about 2 hours, until doubled in size.
Divide the dough into 16-18 balls, cover them with a damp kitchen towel, and let rise for another hour.
2

Meanwhile, prepare the filling by mixing the mozzarella (cut into small cubes and well drained) with the crushed tomatoes, salt, pepper, basil, and a drizzle of olive oil. It's important that the filling is fairly dry and compact. If it's too watery, transfer it to a fine-mesh strainer and let the excess liquid drain for 15 minutes.
3

In a deep, high-sided pan, heat the frying oil. To check if it's ready, dip a fork in: when bubbles form around the tines, the oil has reached the right temperature.
Roll out the first dough ball into a circle with a rolling pin. Add a spoonful of filling and fold it over.
4

When sealing, make sure to press out all the air, then press the edges of the dough together well. Use a pastry cutter to trim any excess dough and seal the edges all around with the tines of a fork.
5

Fry, turning the panzerotto on both sides, until golden brown. Continue until all the dough balls and filling are used.