This is one of those things that I can eat without ever stopping myself.
14 cups all-purpose flour
2 tbsp. plus 1 tsp. sugar
4 tsp. kosher salt
14-oz. packets active dry yeast
3 tbsp. vegetable oil, plus more for greasing and frying
Make the dough: In a large bowl, mix the flour with the sugar, salt, and yeast. Make a well in the center of the flour and pour in the oil and 1 cup water. Stir with a wooden spoon until the dough comes together, and then cover with a kitchen towel. Let the dough stand at room temperature for 2 hours.

On a lightly Floured work surface, roll out of the Pizza Dough. Cut out 8 small circles.

For the Chop Ham and Mozzarella Filling:

Place a tablespoon of Olive Oil in a medium skillet over medium-high heat, add the passata and let it simmer for 20 minutes. Season with oregano, salt and pepper.

Ladle a small amount of this salsa off-centre on the pizza dough round, and top with some of the Mozzarella and Ham. Fold over the dough, and crimp edges with the tines of a fork.

Heat a half-inch of Vegetable Oil in a skillet over medium-high heat. Fry the Panzerotti for 3 to 4 minutes per side, until golden brown. Remove to a paper towel-lined plate, and serve.

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