Authentic Panzerotti Recipe (Traditional Italian Fried Pizza Pockets)

Ingredients

• 250 g (2 cups)"00" flour
• 250 g (2 cups)semolina flour
• 300 g (1¼ cups), at room temperaturewater
• 20 g (1½ tablespoons)extra virgin olive oil
• 10 g (1¾ teaspoons)fine salt
• 7 g (2¼ teaspoons)active dry yeast
• 1 teaspoongranulated sugar
• 300 g (1¼ cups)tomato passata
• 60 g (½ cup)grated Parmigiano Reggiano
• 350 g (12 oz), low-moisturemozzarella for pizza
• to tastefine salt
• 1 tablespoonextra virgin olive oil
• 2 litres (about 8–9 cups)vegetable oil, such as peanut or sunflower oil, for frying

Instructions

1. 1

   Mix the dry ingredients

   In a large bowl, combine the "00" flour, semolina flour, active dry yeast and sugar, mixing them together.

2. 2

   Add the liquids

   In another bowl, stir the salt and olive oil into the water until the salt dissolves. Gradually add the dry mixture, stirring continuously. The dough should be firm yet soft, rather than sticky; the amount of water needed can vary with the flour.

3. 3

   Knead the dough

   Knead by hand until the dough forms a smooth, elastic ball. Transfer it to a lightly floured surface and knead briefly, then put it in a floured bowl.

4. 4

   Let the dough rise

   Score a cross on top of the dough, cover the bowl with plastic wrap and leave it to rise for about 2 hours in a switched-off oven.

5. 5

   Dice the mozzarella

   Cut the mozzarella into small cubes. If using fresh mozzarella, drain it well and leave it in a sieve for 30 minutes to release excess liquid.

6. 6

   Mix the filling

   Combine the mozzarella, tomato passata, Parmigiano Reggiano, a pinch of salt and 1 tablespoon of extra virgin olive oil in a bowl. Mix and set aside.

7. 7

   Divide the dough

   Once risen, turn the dough out onto a floured surface, shape it into a loaf and cut it into 8–10 pieces, each weighing about 80 g (2.8 oz).

8. 8

   Rise the dough balls

   Shape the pieces into smooth balls and arrange them on a tray. Cover with a tea towel and leave to rise for 1 hour at room temperature.

9. 9

   Roll into discs

   After the second rise, roll each dough ball into a disc, keeping it from becoming too thin.

10. 10

    Fill the discs

    Place 2 tablespoons of filling on one half of each disc, leaving a 3 cm border. Lightly moisten the edge with water.

11. 11

    Seal the pockets

    Fold each disc over into a crescent and press the edges firmly together with your fingers. Press again with a fork to help prevent leaks.

12. 12

    Fry until golden

    Heat the vegetable oil in a high-sided pot. Fry no more than 2 panzerotti at a time, checking the temperature with a thermometer for 175°C (350°F), or checking for bubbles around a toothpick. Fry for about 4 minutes, turning often with a wooden spoon or skimmer, until golden brown on both sides. Drain on paper towels and serve hot.

What are panzerotti?

Panzerotti are small filled dough pockets associated with Apulia, in southern Italy, and are popular more widely across the region. Their pizza-like dough encloses a savoury filling and is fried rather than baked.

This version pairs tomato passata with mozzarella and Parmigiano Reggiano. The two flours make a dough that can be shaped around the filling, while rising gives it a lighter interior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2535 calories, 21g protein, 53g carbs, 253g fat.

The dough supplies most of the carbohydrates, while mozzarella and Parmigiano Reggiano contribute protein and fat. The frying oil is the main additional source of fat, though the amount absorbed can vary. Balance a panzerotto with a generous serving of salad or vegetables.

Why use two flours?

00 flour: This finely milled flour forms the main part of the dough and helps it knead into a smooth, elastic ball.

Semolina: Semolina adds another texture to the dough. Combining it with 00 flour gives the panzerotti a sturdy wrapper that still puffs during frying.

Give the dough time

First rise: Leave the covered dough in a switched-off oven for about 2 hours, as directed. It should have time to expand before you divide it.

Second rise: Let the shaped balls rest under a tea towel for 1 hour at room temperature. This rest makes them easier to roll into discs without rushing the shaping.

Keep the filling contained

Moisture: Excess liquid can escape from a panzerotto during frying, so drain fresh mozzarella thoroughly; the recipe calls for 30 minutes in a sieve. Low-moisture pizza mozzarella is also listed as an option.

Sealing: Leave a 3 cm border around the filling, moisten the edge lightly, then press it shut firmly. A final press with a fork helps close the seam.

Watch the oil and colour

Temperature: Aim for 175°C before frying. The recipe suggests a thermometer or a toothpick test, where bubbles form around the toothpick.

Batch size: Fry no more than 2 at a time and turn them often. Look for golden brown colour on both sides after about 4 minutes, then drain on paper towels.

Serve them hot

The mozzarella filling is at its best straight after frying, so serve the panzerotti hot. A simple salad or cooked vegetables make a fresh contrast to the crisp dough and rich cheese.

Allow a moment before biting in, since the filling will be very hot. Put any extra passata or vegetables on the side rather than over the crisp pockets.

Recipe notes & tips

• Weigh the dough pieces if you want them to be similar in size.
• Drain fresh mozzarella for the full 30 minutes so excess liquid has time to escape.
• Keep the dough discs thick enough to handle without tearing.
• Leave a clear border around the filling so the edges can seal.
• Fry in batches of no more than 2, as directed, and turn the panzerotti often.
• Drain each batch on paper towels and serve hot.

Variations

• Add cured meat: Tuck a small amount into the tomato and mozzarella filling.
• Use ricotta: Replace some of the mozzarella with well-drained ricotta.
• Try seasonal vegetables: Add cooked vegetables with excess moisture removed.
• Change the cheese: Use another melting cheese in place of some of the mozzarella.
• Make smaller pockets: Divide the dough into more pieces and adjust the filling for each one.

Common mistakes to avoid

• Wet mozzarella: Excess moisture can leak during frying; drain fresh mozzarella in a sieve for 30 minutes.
• Overfilled discs: Too much filling makes the seam hard to close; use 2 tablespoons and leave a 3 cm border.
• Thin dough: Very thin discs are harder to seal; roll them out without making them too thin.
• Loose seams: Open edges can release filling into the oil; press firmly with your fingers and finish with a fork.
• Crowded frying: More than 2 panzerotti at once can make frying harder to manage; cook in small batches.
• Unchecked oil: Oil that is not at the recipe's target temperature may affect the result; check for 175°C before frying.

How to store

For best texture, serve panzerotti freshly fried. Refrigerate leftovers in a covered container and eat within 2 days; reheat in an oven until hot rather than using a microwave, which can soften the crust.

Frequently asked questions