We start the new year by cooking some Panzerotti, using a high hydration technique, so when they deep fry, they turn on their own :) You can find these amazing fried pizza turnovers in every pizza a taglio in Rome. It's sort of like a starter, filled with mozzarella and a thick tomato sauce.
It's pretty easy and makes it a great party food. So, let's start the new year with some goodies, shall we?
I like the Panzerotti dough pretty rustic, so I mix some flours to achieve a better texture.
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For the DOUGH:
270 gr BREAD FLOUR
40 gr SEMOLINA FLOUR
20 gr WHOLE WHEAT FLOUR
1 gr DRY YEAST
5 gr HONEY
200 gr WATER
7 gr SALT
70 gr SECOND WATER (add super slowly)
For the THICK SAUCE:
2 tbsp OLIVE OIL
2 cloves of GARLIC
2 tbps TOMATO PUREE
1 bunch of fresh BASIL
1 can of chopped TOMATOES
Salt & Pepper to Taste
Mozzarella Cheese for filling.
Deep fry for 5 min or until golden brown! Enjoy.
Home-pizza-bakers! Head down to my friends at FORZA FORNI and use code MILEZERO to receive 10% OFF all your order!
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Ultra-stretchy FLOUR I use in almost all my bread/pizzas: [ Ссылка ]
Little Round Flour Sieve: [ Ссылка ]
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