PANZEROTTI PUGLIESI FRITTI RICETTA ORIGINALE EXTRA GOLOSI SOFFICI DENTRO E CROCCANTI FUORI

Better than pizza and homemade! You will never buy pizza dough again! Description & What is a Panzerotto? Have you ever heard of a Panzerotto? Often confused with a Calzone, the Panzerotto is the king of Apulian Street Food. It’s a golden, crescent-shaped pocket of dough, traditionally made with re-milled semolina flour, filled with tomato and oozing cheese, then deep-fried to perfection. The result? A shell that is incredibly crunchy on the outside and soft on the inside. In this video, I’ll show you how to make the authentic version from Puglia using 100% durum wheat semolina for that signature texture! The Recipe (Ingredients for 8 Panzerotti) The Dough 500 g Re-milled durum wheat semolina (Semola rimacinata) 300 g Lukewarm water 10 g Fresh brewer's yeast 10 g Sugar (for a golden crust) 12 g Salt 10 g Extra virgin olive oil The Filling 400 g Thick tomato sauce or crushed peeled tomatoes 200 g Provola or dry Mozzarella (cubed and drained) To taste: Oregano, Salt, and a drizzle of Olive Oil Frying Oil: High-quality vegetable oil (Peanut oil recommended) Apulian Panzerotti Fried pizza pockets Italian street food recipes How to make Panzerotti Best fried dough recipe Puglia food guide Homemade Panzerotti Deep fried calzone Semolina dough recipe Italian comfort food Crunchy panzerotti secret Tomato and mozzarella pockets Traditional Italian recipes Easy Italian snacks #panzerotti #pizza #food