Panzerotti Dough Recipe ( Traditional Italian Panzerotto Dough Recipe )

Photo: Sara Harris

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TRADITIONAL ITALIAN RECIPE: Panzerotti originated in central and southern Italy, especially in Apulia. They are small versions of the Calzone or closed Pizza, but produced with a softer Dough.

The most common fillings are Tomato and Mozzarella, but Spinach, Mushrooms, Baby Corn, and Ham are often used, especially outside Italy.

Another common filling used outside Italy is Onions stir fried in Olive Oil and seasoned with Salted Anchovies and Capers, a seasoning that, mixed with Bread, is also used in Apulia for stuffed bell Peppers.

In the city of Molfetta and the town of Mola di Bari located in the Bari province of the Puglia region, Frittelle (sometimes spelt frittelli) is used as another name for Panzerotti.

The word Pansoti, used in Genoa for a type of Stuffed Pasta, is totally unrelated.

The Calzone al Forno (baked Calzone) is a specialty of the Neapolitan cuisine, yet widespread through Central, and Southern Italy. I'm not a fan of it, they put too much dairy stuff inside... plus, i'm from Milan.

The Dough is the same as the Pizza and the filling is traditionally composed of Mozzarella or Provola, Grated Cheese, Ricotta and Salame.

In Naples, you can taste delightful Calzoni in every Pizzeria, where they are baked in traditional forni a legna (wood fire ovens).

The Panzerotto, typical of the Italian region of Puglia, is simply a variation of the Calzone... or Calzone is a variation of Panzerotto... who knows. Anyway, for Calzone they use the Pizza Dough; however, the traditional filling is a mix of Tomatoes and Mozzarella. The Panzerotto can be baked or fried.

Although, a specialty of Puglia, Panzerotti, just like the Calzoni, are found everywhere in Italy, and particularly in the Southern regions.

The Panzerotto is sometime also called Calzone Fritto (Fried Calzone), but i wouldn't buy it outside with that name, because they might fry the Pizza Dough, which i personally do not like fied.

Fried Panzerotti are one of my favorite treats my mother used to make once every 3 months (she never fried much. She always told us to be unhealthy. She is a wonderful chef and mom).

Friggitorie (local shop selling fried food) selling hot Panzerotti, Crocchè di Papate (Potatoes Croquettes) and Pastacresciuta (Fried Dough) are still in many corner of Naples.

The recipe below is the Original Version of Puglia's Panzerotti, however, you can create your own filling, based on your own likes. Get creative! Get Messy!

 

 

 

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Skill Level:	Time: 3 Hours
Price:	Makes: 20 Panzerotti

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Combine in a bowl the two Flours.

02 - Using some of the Water from the Ingredient List, dissolve Yeast and Sugar in a glass.

03 - Dissolve now the Salt in the remaining Water.

04 - Combine the Yeast-Sugar mixture with the Flours, and mix well.

05 - Now, little by little, using your hands or an electric mixer set to medium speed, add in the Salted Water and mix.

06 - Knead the Dough and at the same time add the Olive Oil to it. Keep Kneading till you'll end up having a nice soft and smooth Dough.

07 - Cut the Dough in 20 bits and mould each piece into a small ball. Please all Balls on one or two floured oven trays.

08 - Place everything in the oven for 2 hours or until each ball has doubled in volume.

09 - Ready to use.

Notes:

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- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.

 

- Don't knead the Dough too long. The texture changes fast. Every minutes counts.

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Written by: Uncut Recipes

Disclaimer

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