How to Make a Panzerotti

Step-by-Step Guide

1. 1

   Step 1: Pour 1/4 cup of warm water into a large bowl.

   Add your package of active dry yeast and a pinch of sugar.
   
   Set the mixture aside for five minutes.
2. 2

   Step 2: Add the olive oil and a sprinkle of salt and pepper to the bowl.

   Add an additional cup of warm water. , Stir with your wooden spoon as you add flour. ,, Turn the dough out.
   
   Knead it for eight minutes.
   
   Add extra flour if the dough is too sticky. , Pour 1/2 tsp. of olive oil into a new, clean bowl.
   
   Place the dough ball in the bowl and roll it around till it’s covered. , Keep it on the counter with a tea towel draped over the top of the bowl. , Set them in a strainer over the sink.
   
   Replace the tomatoes with one cup of marinara sauce if you are short on time., Let it sit and drain for 30 minutes. (Marinara sauce does not need to be drained in this step.) ,, You will assemble each one after the dough is rolled and divided. , Divide it into four pieces.
   
   Keep the remaining three pieces covered. , You will have 16 pieces of dough in all. , Do this one piece at a time to avoid drying out the dough. , of tomatoes inside the round.
   
   Then, add a slice of mozzarella and an anchovy on the side. , Press the edges together with a fork. , Place them on a plate near the stovetop.
   
   Cover them with a towel. , There should be at least one inch (2.5 cm) of oil in the bottom of the pan. , If you’ve not well acquainted with frying food, you can use a cooking thermometer to get an exact temperature.
   
   Test the temperature by throwing a bread cube in, and waiting one minute to see if it’s fried.
   
   Adjust your heat if it fries too fast or too slow. , They should not touch. , They should be golden brown. , Set the fried panzerotti on them to drain.
   
   Serve immediately.,
3. 3

   Step 3: Add the all-purpose flour to the mixture one-half cup at a time.

4. 4

   Step 4: Continue stirring with the spoon until the dough starts to come away from the sides of your bowl.

5. 5

   Step 5: Flour a clean hard surface lightly.

6. 6

   Step 6: Roll the flour into a ball.

7. 7

   Step 7: Set the dough aside in a warm place for one hour to rise.

8. 8

   Step 8: Chop your tomatoes with a very sharp knife.

9. 9

   Step 9: Sprinkle the mixture with salt.

10. 10

    Step 10: Drain your anchovies and set them in a mixture nearby.

11. 11

    Step 11: Slice your mozzarella into 16 pieces; one for each panzerotti.

12. 12

    Step 12: Remove the dough from the bowl.

13. 13

    Step 13: Divide each of the quarters into four even quarters.

14. 14

    Step 14: Roll each piece into a four inch (10 cm) circle on your lightly floured surface.

15. 15

    Step 15: Spoon one tsp.

16. 16

    Step 16: Turn one side of the circle to meet the opposite side in a half moon shape.

17. 17

    Step 17: Repeat with the remaining pastries.

18. 18

    Step 18: Heat two cups of vegetable oil in a deep fryer

19. 19

    Step 19: heavy frying pan or cast iron skillet.

20. 20

    Step 20: Heat to 370 degrees Fahrenheit (180 Celsius).

21. 21

    Step 21: Drop two to four panzerotti into the frying pan.

22. 22

    Step 22: Fry for about a minute and a half on each side.

23. 23

    Step 23: Cover a plate with paper towels.

24. 24

    Step 24: Finished.

Detailed Guide

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