• Prep. time
    140 Min.
  • Skills
  • Recipe for
    6 people
Ingredients for 6 people
  • Pizza 00 flour, 1 kg
  • Divella EVO oil, 2 tablespoons
  • salt, 15 g
  • lukewarm water, 500 ml
  • brewer's yeast, 25 g
  • mozzarella, 400 g
  • Divella diced tomatoes, 400 g
  • salt and pepper to taste
  • parmesan cheese, 100 g
  • sunflower oil, 1l
Made with
Flours and Semolina
Flour Type 00 Pizza
1Kg / 5Kg
Tomato Products and Sauces
Trio of Tomato Cubes
Olive Oil and Vinegar
Classic Extra Virgin Olive Oil
Step 1
First prepare the dough. Put the flour on a pastry board or in a bowl, make a well in the middle and add the oil, salt and active dry or instant yeast. Mix while slowly adding the lukewarm water until the dough is smooth and elastic. Shape into balls of about 90 g each, cover them with a damp towel, and leave to rise for 2 hours in a warm place.
Step 2
In the meantime, prepare the filling. Cut the mozzarella into cubes, add the diced Divella tomatoes, oil, salt and pepper and mix all the ingredients together. When the rising time is over, roll out the balls using a rolling pin to form 3 mm thick disks, place the filling in the centre, fold over and tightly crimp the edges forming a half-moon shape.
Step 3
Bring the sunflower oil to the required temperature and fry the panzerotti as soon as you make them as the filling may moisten the dough and cause it to break while cooking. When they are puffy and golden, take the panzerotti out with a skimmer ladle and place them on paper towels. S erve hot.
Enjoy your meal!
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