This is THE street food.
You can call them panzerotti, pizza fritta or calzoni (that is a totally different thing from what is called calzone in the UK), they all mean the same delicious thing: a gorgeous golden crispy outside, containing the simplest and tastiest of the fillings: tomato and mozzarella, the red and white of the Italian flag!
This recipe is not as simple as the others, but if you follow these steps I promise you can do it!
Ingredients for the dough (15/20 panzerotti):
- Warm milk or water (I prefer milk) one mug (you might need less or more, depending when you get the texture we need, I will explain in the recipe)
- Olive oil 4 tablespoons
- Flour 00 500g
- Yeast one packet
- Sugar one teaspoon
- Salt 2 tablespoons
Ingredients for the filling:
- Mozzarella 200g (I use the fresh one, but until you are familiar with the recipe I suggest to use the grated one, until you are aware of the amount of water that can come from the calzone when you fry it)
- Tomato sauce 200g ( I always use Cirio)
- Oregano as you like
- Salt one teaspoon or more if you like
- Sugar one teaspoon
Ingredients to fry:
- Rapeseed or sunflower oil as needed to cover the panzerotto in the pan, I explain this later in the recipe
Be aware you need kitchen roll after you fry it, it will absorb the oil!
- Mix together the flour, yeast, salt, oil sugar
- Add the milk and mix everything until you get a sticky but firm dough. Be careful to not have lumps, the dough has to be smooth and soft
- Divide the dough in balls of about 80/90 grams each
- Put the balls in a tray to let them prove. Don’t put them too close to each other.
- Put a towel on the tray and put the tray in the oven
- Leave it for at least 2 hours, until the balls doubled in size
- Time for the filling! Cut the mozzarella in little squares and leave it on a sieve (put something under the sieve or leave it in the sink) until it doesn’t leak water anymore –> you can skip this step if you use the grated one
- Put the passata in a Sieve until it doesn’t leak water anymore
- Mix mozzarella and passata, add oil, oregano and salt as you like. I always add a little bit of sugar because I think it makes the passata less sharp
- Back to the balls: using a roll, make them flat, they should be 3/4 mm thick
- Try to get a round shape, if you struggle you can use a dish or a mug to get a very good round shape
- With a spoon, put the filling in the middle of the disk. One spoon should be enough
- Close the disk forming an half moon and seal the edges very carefully: press them very firmly, then fold the edges and then using a fork press firmly. Be careful that there are no holes, if the filling gets out the calzone the oil Will start bubbling and you risk to get burnt
- Put the oil in a pan, bear in mind that the panzerotto has to be all covered in oil when you put it to fry. So depending on the dimension of your pan, put as much oil as you think will be needed to drown the panzerotto
- When the oil is very very hot, put the panzerotto. When one side is goldened, turn it on the other side
- When all sides are goldened, using a spatula or fish slice take the panzerotto out and put it on a tray that you covered with kitchen roll
That’s it!!! I hope you love it 🙂