Proof the dough and dry the filling
01Knead the dough.
Mix flour, yeast and water, then add salt and olive oil and knead until smooth.
Dough should be elastic and slightly tacky.
About Panzerotti pugliesi
La Cucina Italiana describes panzerotti as a Puglian street-food classic, traditionally fried and most classically filled with tomato and mozzarella.
The filling must be relatively dry, especially the mozzarella, because free water creates steam that can rupture the dough in hot oil.
The dough needs a full rise before portioning; well-fermented dough puffs and stays tender rather than turning dense.
Frying a few at a time keeps the oil near 175°C and produces a crisp shell without excessive oil absorption.
