Makes 20
Ingredients
Dough:
500g flour type 0
300ml fizzy water
A drizzle of olive oil
1/2 teaspoon sugar
25g fresh yeast
Filling
300g mozzarella
300g cooked ham
Method
Dissolve yeast in the water, then mix it with the flour, oil, sugar and at last the salt. Knead well until you have a smooth and soft dough. Let sit for 1 hour 30 minutes or until doubled in size.
Roll out dough to a 1cm thickness. Dice the cooked ham and mozzarella and place some filling on half of the rolled dough. Fold over the other half of the rolled dough and seal the panzerotti removing all the air. Trim the edges with a rotary cutter. Transfer panzerotti in a well floured surface and let rest for 30 minutes, then fry them in abundant vegetable oil until golden brown. Serve hot.