Authentic Panzerotti Recipe 🥟 Easy Italian Fried Pizza at Home! 🍅

Описание: Master this authentic panzerotti recipe and fry up golden Italian street‑food at home! 🥟 I’ll show you how to make panzerotti with a fool‑proof panzerotti dough recipe, plus a classic tomato‑mozzarella filling that tastes just like in Puglia. With this recipe, you’ll have Easy Italian Fried Pizza at Home in just a few simple steps!

Looking for an easy panzerotti recipe? Follow my step‑by‑step guide: mixing, proofing, filling, and frying. You’ll learn the secrets behind perfect Italian panzerotti dough and why Fior di Latte gives these “Italian fried pizzas” an extra‑creamy centre. Perfect for beginners and fried‑pizza lovers alike!

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📝 Ingredients for 6 Panzerotti
• 500 g (17.6 oz) Italian Type 0 wheat flour (alternative: all‑purpose flour)
• 335 g (12 oz) water (room temperature)
• 8 g (0.28 oz ) fresh yeast
• 13 g (0.45 oz) salt
• A drizzle of extra‑virgin olive oil (for the dough)
• 2–3 peeled tomatoes
• Mozzarella or Fior di Latte
• 1 pinch of salt
• 1 tsp oregano
• A little semolina (durum wheat) or flour for the work surface
• Sunflower or peanut oil for frying

👩‍🍳 Instructions
1️⃣ Dissolve the yeast: Pour 335 g (12 oz) of lukewarm water into a bowl. Add 2–10 g (0.07–0.35 oz) of fresh yeast (depending on the rising time) and a pinch of sugar. Stir until everything is completely dissolved.
2️⃣ Add the flour: Gradually add 500 g (17.6 oz) of Italian type 0 flour to the water and mix until a dough forms.
3️⃣ Incorporate salt & oil: Once the dough comes together, add 13 g (0.45 oz) of salt and 1 tablespoon of olive oil. Knead with a stand mixer on low speed for a few minutes, then knead by hand for about 5–10 minutes until the oil is fully absorbed, and the dough is smooth.
4️⃣ Let the dough rise: Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rest at room temperature for 6–8 hours.
5️⃣ Prepare the tomato sauce: Crush 2–3 peeled tomatoes by hand. Season with a bit of salt, some oregano, and a splash of olive oil. Mix well.
6️⃣ Divide and roll out the dough: After rising, place the dough on a surface dusted with semolina and divide it into 6 equal pieces. Flatten each piece and roll it out thinly with a rolling pin.
7️⃣ Fill and seal: Add a bit of tomato sauce and well-drained mozzarella to each round. Fold the dough in half, press the edges together firmly, and optionally fold the edges inward for extra sealing.
8️⃣ Fry the panzerotti: Fry in hot sunflower oil at 160–170 °C (320–340 °F) for about 5–10 minutes, turning occasionally and spooning oil over the top until golden brown and crisp.

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