Put the flour on the pastry board like a fountain, pour the sugar in the middle, then the oil, the extravirgin olive oil, the salt and the yeast melted in two glasses of tepid water.
- 1 kg of flour 00
- 1 tablespoon full of sugar
- 1 brewer’s yeast
- 4 big mozzarelle
- 1 tablespoon full of salt
- 3 tablespoons full of extra virgin olive oil
- 3 tablespoons full of white wine
- 250 gr of peeled tomatoes
Mix well and add some tepid water till you obtain a very soft and elastic dhoug.
Make a block, cover it with a cloth and let it rising (in a hot place): half an hour will be enough.
When the rising has finished, take the block, work it one more time and get from it some balls, big as an orange.
Cover them again with a wet cloth and let them rising for half an hour.
Now get from the small balls some disks of 15 centimetres of diameter.
In a half put some mozzarella and some peeled tomatoes.
Close it with the empty half and you will obtain a half moon. Take care of closing well around the edges helping your self with a fork.
Fry in abundant oil (already hot), turning panzerotti till they become gold.
Serve them very hot, taking care not to burn yourself with the stuffing.