Classic Panzerotti Recipe
Stuffed with your choice of three toppings*, plus pizza sauce and mozzarella cheese.
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Ingredients
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Dough
Filling (choose three toppings total; quantities listed allow making 8–10 panzerotti)
Finish & Frying
Method
Dough
- 1
Activate yeast and combine
In a small bowl whisk warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the instant dry yeast on top. Let sit 5–7 minutes until foamy. In a large mixing bowl combine the flour and salt; make a well in the center.
- 2
Form dough
Pour the foamy yeast mixture, olive oil, and optional milk into the flour. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 6–7 minutes.)
- 3
Filling (prepare toppings)
- 4
Prepare fillings
While dough rises, prepare toppings: shred mozzarella and measure sauce. If using vegetables (mushroom, bell pepper, onion), sauté in 1 tablespoon oil over medium heat until softened and any liquid has evaporated, about 5–7 minutes; cool. If using raw sausage, cook and crumble, drain excess fat. Slice pepperoni and olives. If using ricotta, stir to loosen slightly and season with salt and pepper.
- 5
Select toppings
Decide on three toppings per panzerotti (for example pepperoni + mushrooms + basil, or sausage + ricotta + olives). Keep chosen toppings nearby for assembly. Each panzerotti will use about 2–3 tablespoons pizza sauce and 1/4 to 1/3 cup shredded mozzarella plus small amounts of two other toppings (about 2–3 tablespoons each).
Shape & Fill
- 6
Divide dough
Once risen, gently deflate the dough and turn it onto a lightly floured surface. Divide into 8–10 equal pieces (about 90–110 g each). Keep pieces covered with a towel while working so they do not dry out.
- 7
Roll discs
Working with one piece at a time, flatten and roll into a 5–6 inch (12–15 cm) circle about 1/8-inch thick. If dough springs back, let rest 5 minutes and try again.
- 8
Assemble panzerotti
Place 2–3 tablespoons pizza sauce in the center of the disc, leaving a 1/2-inch border. Top with about 1/4 to 1/3 cup shredded mozzarella and your chosen two or three toppings (small amounts so the pocket seals—approximately 2 tablespoons each). If using ricotta, dollop about 1 tablespoon. Do not overfill.
- 9
Seal edges
Brush the edge of the dough with a little water or egg wash. Fold the dough over to form a half-moon and press the edges together to seal. Crimp edges with a fork or twist to form a tight seal; ensure there are no gaps to prevent leaking during frying. Place assembled panzerotti on a parchment-lined tray and cover lightly while you finish the rest.
Finish & Frying
- 10
- 11
Heat oil
Pour about 1–1.5 inches of vegetable oil into a heavy skillet or Dutch oven (approx. 3–4 cups depending on vessel). Heat over medium to medium-high until the oil reaches 350°F (175°C) or until a small piece of dough sizzles and rises to the surface within ~10 seconds.
- 12
Fry panzerotti
Carefully lower 2–3 panzerotti into the hot oil (do not overcrowd). Fry 2–3 minutes per side, turning once, until golden brown and cooked through. Adjust heat as needed to maintain consistent color without burning. Total frying time per batch ~4–6 minutes.
- 13
Drain and season
Use a slotted spoon to transfer cooked panzerotti to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with fine salt while hot. Repeat with remaining panzerotti.
- 14
Serve
Let rest 2–3 minutes (filling will be very hot) then serve with extra pizza sauce for dipping. Leftovers can be reheated in a 375°F oven ~10 minutes until warmed through; they can also be reheated in a skillet for crispness.
