Panzerotti baked with tomato and mozzarella
Panzerotti al forno con pomodoro e mozzarella
Panzerotti Baked with leavened dough, tomato, mozzarella and oregano, golden on the surface and crispy.
THE panzerotti I'm a baked one-dish meal practical and substantial, suitable for lunch, dinner or an informal buffet. bread dough It contains a simple filling, where the acidic freshness of tomato meets the stringy softness of mozzarella and the scent of oregano. Baking them in the oven makes them golden and crispy on the outside, while maintaining a softer, melt-in-the-mouth center. Success depends primarily on the moisture balance: the tomato and mozzarella must be well drained to avoid wetting the dough and allow for a stable seal. The editorial team places this preparation in the Apulian regional tradition indicated for the recipe, highlighting a simple, home-made technique based on leavening and high-temperature baking.
Instructions
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3 steps · natural Italian voice
Prepare and proof the dough
Dissolve the yeast in the warm water. Pour in the flour, add the oil and salt, then knead until you obtain a smooth and elastic dough. Cover and proof for 1-2 hours, until the dough is well risen.
Stuff and close the panzerotti
Roll out the dough to a thickness of 3-4 mm and cut out 12-14 cm (5.51 in) circles. Spread the well-drained tomato, diced mozzarella and oregano in the centre. Fold over mezzaluna and seal the edge by pressing with the prongs of a fork.
Bake until golden brown
Arrange the panzerotti on one baking pan covered with parchment paper and brush them generously with extra virgin olive oil. Bake at 220°C (428°F) for 18-20 minutes: the surface should be golden and crispy.
Chef's Tips
The editorial staff recommends draining the tomatoes and mozzarella very well before filling, so that the dough remains crunchy and panzerotti they don't open during cooking.
Ingredients
- (17.64 oz) 500 g of 00 flour
- (8.45 fl oz) 250 ml warm water
- (0.53 oz) 15 g of fresh yeast
- (0.35 oz) 10 g salt
- (1.01 fl oz) 30 ml extra virgin olive oil
- (7.05 oz) 200 g of canned whole peeled tomatoes drained and chopped
- (7.05 oz) 200 g diced mozzarella (well drained)
- Oregano, salt
- Extra virgin olive oil for brushing
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
⚠️ Automatic ingredient-based detection. Always check product labels.
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