Fried panzerotti (calzone)

To prepare the fried panzerotti, start with the dough: in a bowl, combine all-purpose flour and bread flour 1, then crumble in the fresh yeast 2 and add the sugar 3.

Pour in half of the water 4 and begin to mix with a spoon 5. Once the water is absorbed, add the salt 6.

Continue to pour the water little by little 7, stirring to allow it to be completely absorbed. At this point, work the dough with your hands 8 and incorporate the oil little by little 9.

Transfer the dough to your work surface 10 and continue to knead until you obtain a smooth consistency; this will take about 5-10 minutes 11. Once you've formed a dough that doesn't stick to your hands, shape it into a log 12.

Divide the log into 8 pieces, each weighing about 3.5 oz 13. Form balls by flattening the dough on the work surface and then bringing the edges together toward the center 14. Finally, round the dough with the palm of your hand to achieve a round shape 15.

Place the balls in an airtight container 16 or cover with plastic wrap and store them away from drafts. Let them rise for 2 hours or until doubled in size. In the meantime, prepare the filling: in a saucepan, heat a drizzle of oil 17, then pour in the tomato sauce 18.

Season with salt 19, stir 20, and cook for 15 minutes over medium-low heat. Once the sauce is cooked, add the dried oregano for flavor 21.

Mix thoroughly 22 and let cool. Cut the mozzarella first into slices 23 and then into cubes 34.

Let the mozzarella drain in a fine mesh strainer to remove excess liquid 25. After the rising time, the dough balls will have doubled in volume 26, so start rolling them out on a lightly floured board with the aid of a rolling pin 27.

You should obtain a disc about 1/16 inch thick 28. Place 2 tablespoons of tomato sauce in the center 29, then add some mozzarella cubes 30.

Fold the top edge of the dough over the bottom one 31 to form a half-moon 32. Make sure the edges match and press down well to seal the filling inside 33.

Trim the edges with a pastry cutter or a small knife 34. Proceed in this way to form all the panzerotti, then proceed with frying. Heat the vegetable oil to 330°F 35 and immerse 1-2 panzerotti at a time 36.

As soon as it rises to the surface, gently turn it over and continue to cook, basting the surface with oil using a spoon 37. When beautifully golden, drain the fried panzerotti on paper 38 and proceed this way with all the others. Your fried panzerotti are ready to be eaten while still hot and stringy 39!