Originating from Apulia, panzerotti are a popular Italian street food that is tempting with its crunchy exterior and mouth watering filling.They’re prepared with a dough similar to that of pizza.
Most popular and classic filling is tomato and mozzarella. They're closed in the shape of a crescent and finally deep-fried until golden brown and crispy.
Table Of Contents
What Does the word Panzerotti Mean?
First of all, panzerotti is plural of panzerotto. A name which sounds actually quite funny. It derives from the Italian word panza, dialectal for pancia, meaning belly, plus the suffix -erotti, highlighting their small but chubby appearance. They’re in fact shaped like a half-moon, resembling a full tummy, ready to burst with flavor.
It's a common belief that panzerotti were invented in Bari during the 16th century, in conjunction with the diffusion of the tomato in Italy.
It seems that a farmer’s wife had the idea of filling some leftover pizza dough with tomato and mozzarella, and then deep frying it in oil. Using the simple ingredients available at home, she prepared a quick and filling meal that soon spread throughout the area thanks to its scrumptiousness.
The paternity of the panzerotto is disputed with Naples. The Neapolitan panzerotto is different though, with a thicker consistency and a more round shape. Plus it’s not even called panzerotto there, but pizza fritta (fried pizza).
Various Panzerotti Fillings
Among the many variations, two are typically Apulian-style: the one filled with stewed broccoli rabe and the one filled with minced meat.
But in Italy there’s a panzerotto for every taste. The base is usually tomato and mozzarella. To which you can add basically anything you desire:
- prosciutto cotto or porchetta
- tuna and eggs
- bacon and potatoes
- frankfurter sausages
- mortadella
- pesto Genovese and cherry tomatoes
- pumpkin and sausage
- speck and potatoes
- parmigiana
- mixed vegetables
- and more!
There are also sweet versions, where the panzerotto is filled with ricotta and jam, custard or Nutella.
Ingredients For Panzerotti
This recipe features the classic Tomato & Mozzarella Panzerotti.
You can use the same dough and change the kind of filling. You can even make different panzerotti filling for every panzerotto in a batch.
I often fill four with tomato & mozzarella and another four with Prosciutto & Provolone (which kids ADORE!).
- All purpose flour – use your trusted brand.
- Remilled semolina flour (semola rimacinata) – gives nice texture and pleasant chewiness to the dough and the perfect crunch to the crust. Can be substituted with bread flour which will make panzerotti dough more of a neutral texture.
You can also experiment with percentage of AP flour and semolina flour. The more semolina flour you use the more rustic panzerotti with be. - Instant dry yeast – use your trusted good quality instant dry yeast. Can be substituted with active dry yeast which needs to be first dissolved (activated) in lukewarm water with a pinch of sugar. You can also use fresh yeast (quantity of dry yeast indicated in the recipe multiplied by 3 by weight).
- Extra virgin olive oil - you'll need only a few tablespoons for the dough and for te filling, so use high quality EVO to get the most of its flavor.
- Finely chopped canned tomatoes or crushed tomatoes - this particular type of tomatoes have slight coarse rustic texture which is perfect for panzerotti. It's also easier to remove any excess liquid which is essential for making the perfect panzerotti.
- Fresh mozzarella cheese - well drained and dried as directly in the recipe to avoid leakage of the filling.
- Parmesan cheese (Parmigiano Reggiano or Grana Padano) - not essential but highly recommended. It adds a kick of flavor to the rest of the filling without alternating the authentic taste.
- Dried oregano or fresh basil - for seasoning the tomato and mozzarella filling.
How To Make Panzerotti - Step By Step
Step 1: Prepare the dough
- In a large bowl mix all flours and instant dry yeast together, add water, give a rough stir.
- Add salt and extra virgin olive oil.
- If using stand mixer or hand held mixer, knead for about 3 minutes starting on low speed and slowly increasing the speed until a smooth dough ball forms.
- Place the dough in a large slightly greased bowl, cover with a plastic wrap and let rise in a draft free place until at least double in size. It will take anywhere between 2-3 hours depending on the room temperature.
Step 2: While the dough is rising, prepare panzerotti filling
- Put finely chopped canned tomatoes in a fine mesh strainer to remove any excess watery liquid. No need to press or scrape, just let out the liquid that will come out naturally.
- Place tomatoes in a bowl and season with extra virgin olive oil, salt. Taste, if it’s too acidic, add a few pinches of sugar. Add dried oregano or fresh basil.
- Drain off any water from the bag or container the mozzarella balls comes in.
- Cut in cubes and place in a fine-mesh strainer over a bowl to drain.
- Lastly arrange on a tray line with 2 layers of paper towel so that it can absorb the excess liquid from mozzarella.
Step 3: Divide the dough into equal piece and let rise for the last time
- Once the dough has risen, place it on a very lightly(!) floured preferably with semolina flour wooden work surface and divide into 8 equal pieces.
- Each piece should weight more or less 3 ounces (85 grams).
- Take each piece of dough and fold its sides in the center, repeat this move a few times rotating the piece each time.
- Then place the roll on the work surface (no flour needed!) and cover it with your palm.
- Roll the dough under your palm applying gentle pressure until you get a smooth ball.
- Place dough balls on a baking sheet well distanced apart, cover with a plastic wrap and let rise for another 45-60 minutes. They should almost double in size.
- Instead on a baking sheet you can place them on a lightly floured work surface, always distanced apart, slightly dusted with semolina flour (to prevent the plastic wrap from clinging) and covered with a poly bag or plastic wrap.
Step 4: Once pieces of dough have risen start forming, stuffing and frying panzerotti.
- Fill a large frying pan (about 30 or better yet 32 cm in diameter) with vegetable oil for frying and start heating it.
- While the oil is heating roll a dough ball into a thin circle, about 7 inches in diameter.
IMPORTANT: Keep in mind that you have to fry panzerotti as soon as possible after stuffing them, so stuff only 2 panzerotti that fit in the frying pan.
While first batch of panzerotti is frying, stuff the next 2. It’s convenient to have 4 hands while doing this 🙂
- To stuff panzerotti, place 1.5 tablespoon of tomato sauce in the middle of the circle, top mozzarella cheese and Parmesan cheese.
- Using a brush or your finger dipped in water tap the edges of the circle with little water to help the dough seal (don’t overdo it!).
- Then cover one side over another to form a typical half-moon shape.
- Squeeze the edges with a fork to help them stay sealed or crimp the edges with a pleat seal like shown in the picture. You can see the exact folding technique here.
- Deep fry panzerotti in hot oil (about 350F or 175C) on both sides until lightly golden brown.
Top Tips For Making The Best Panzerotti
- The dough should be just the right consistency. In fact, it should be easily manageable without any extra flour or very little of it.
If the dough feels too soft after the first rise, flour generously the work surface where you’ll be working the dough further. This way it will absorb just enough flour for the perfect consistency. - If you like extra crunchiness roll the dough out on a surface sprinkled with semolina flour.
- Both tomato sauce and mozzarella cheese should be well drain from watery liquid. If the sauce or mozzarella have extra water panzerotti will burst while frying and the filling will leak out.
- When flipping panzerotti in hot oil it’s best to use spoons or spatulas to hold them. If using forks you risk poking the dough which again will cause leakage.
- Make sure the dough is rather thin, otherwise it risk to not cook properly inside.
- Pay attention to the temperature of the oil. It should never be smoking. The ideal temperature for frying is between 340F-355F (170C and 180 C). Temperature too low will make panzerotti too oily. Temperature too high will burn the panzerotti on the outside before they cook inside and might even cause leakage.
- Fry as many panzerotti at a time as many can fit in your pan without overlapping. Usually it’s 2 panzerotti. Never let panzerotti overlap as they will not cook properly.
What Is the Difference Between Calzone and Panzerotti?
Calzone and panzerotti share many similarities: their half-moon shape, the use of brewer’s yeast and flour, and have the medium-long rising time (1.5 to 3 hours). However, there are also some differences:
- Cooking mode. Calzone is most often oven-baked, while panzerotti is deep-fried. While this distinction is not set in stone, it is a reliable rule of thumb.
- Size. As calzone is essentially a folded-over medium pizza, it is larger than panzerotti. A classic panzerotti measures about 9 inches in length: a size that makes it comfortable to eat on the go.
- Filling. While the traditional panzerotti features a simple filling of tomato and mozzarella cheese, calzone has several regional variants. The famous Neapolitan calzone, for example, includes ricotta, salami and pecorino cheese.
- Dough thickness. For perfect panzerotti, you need to roll out the dough very thin. This allows the heat from the oil to melt the filling in the bat of an eye. Calzone is made with a thicker dough that needs to be punctured before baking to allow excess moisture to escape.
According to the Italian tradition, panzerotti is strictly deep-fried. But baking panzerotti is still a delicious and possible way of cooking them
. While this option might be more diet-friendly, there are a few crucial differences between fried and baked panzerotti:
As for texture, a baked panzerotti will lose its characteristic fluffiness and elasticity. The result will be similar to a classic pizza or bread dough, which is a bit drier.
Speaking of the taste, you should remember that Italians use high-quality oils even for deep-frying. Thus, while you might save some calories, you’re going to miss out on the earthy flavors of flour and oil that make panzerotti so heavenly.
Panzerotti is a complete meal, so it doesn’t require any side dish. Yet, if you find yourself still peckish, you can eat some grilled vegetables or a light side salad.
In Italy, you will most likely see people enjoying their panzerotti with a bottle of ice-cold light beer. In general, a lager or pale ale is ideal to highlight the earthy flavor of panzerotti.
Some people prefer to pair their meals with Italian dry wine. When it comes to panzerotti, there is no consensus on whether white or red is better so pick one to your taste.
Full Recipe
Panzerotti Recipe Plus 10 Delicious Filling Ideas
Ingredients
For the dough
- 1 ½ cup remilled semolina flour (semola rimacinata), 225 grams
- 1 ⅔ cup all purpose flour , 225 grams
- 1 cup + 1 tablespoon water , 250 grams
- 2 tablespoon extra virgin olive oil
- ¾ teaspoon instant yeast , 2.5 grams
- 2 slightly heaping teaspoon salt , 11.5 grams
For the filling
- 1 ¼ cup Finely chopped canned tomatoes or crushed tomatoes (1 can)
- 3 tablespoon extra virgin olive oil
- Dry oregano or fresh basil
- Salt to taste
- Pinch of sugar , only if needed
- 8 oz fresh mozzarella cheese , cut in cubes and well strained
- ½ cup Parmesan cheese , grated about 1.5-2 teaspoon per panzerotto
For frying
Instructions
Step 1: Prepare the dough
- In a large bowl mix all flours and instant dry yeast together, add water, give a rough stir.1 ½ cup remilled semolina flour, 1 ⅔ cup all purpose flour, ¾ tsp instant yeast, 1 cup + 1 tablespoon water
- Add salt and extra virgin olive oil.2 slightly heaping teaspoon salt, 2 tbsp extra virgin olive oil
- If using stand mixer or hand held mixer, knead for about 3 minutes starting on low speed and slowly increasing the speed until a smooth dough ball forms.
- Place the dough in a large slightly greased bowl, cover with a plastic wrap and let rise in a draft free place until at least double in size. It will take anywhere between 2-3 hours depending on the room temperature.
Step 2: While the dough is rising, prepare panzerotti filling
- Put finely chopped canned tomatoes in a fine mesh strainer to remove any excess watery liquid. No need to press through. Only let out any liquid part that will come out naturally.1 ¼ cup Finely chopped canned tomatoes or crushed tomatoes
- Place tomatoes in a bowl and season with extra virgin olive oil, salt. Taste, if it’s too acidic, add a few pinches of sugar. Add dried oregano or fresh basil.3 tbsp extra virgin olive oil, Dry oregano or fresh basil, Salt to taste, Pinch of sugar
- Drain off any water from the bag or container the mozzarella balls comes in.Cut in cubes and place in a fine-mesh strainer over a bowl to drain.8 oz fresh mozzarella cheese
- Lastly arrange on a tray line with 2 layers of paper towel so that it can absorb the excess liquid from mozzarella.
Step 3: Divide the dough into equal piece and let rise for the last time
- Once the dough has risen, place it on a very lightly(!) floured preferably with semolina flour wooden work surface and divide into 8 equal pieces.
- Each piece should weight more or less 3 ounces (85 grams).
- Take each piece of dough and fold its sides in the center, repeat this move a few times rotating the piece each time.Then place the roll on the work surface (no flour needed!) and cover it with your palm.Roll the dough under your palm applying gentle pressure until you get a smooth ball.
- Place dough balls on a baking sheet well distanced apart, cover with a plastic wrap and let rise for another 45-60 minutes. They should almost double in size.Instead on a baking sheet you can place them on a lightly floured work surface, always distanced apart, slightly dusted with semolina flour (to prevent the plastic wrap from clinging) and covered with a poly bag or plastic wrap.
Step 4: Once pieces of dough have risen start forming, stuffing and frying panzerotti
- Fill a large frying pan with vegetable oil for frying and start heating it.Vegetable oil for frying
- While the oil is heating roll a dough ball into a thin circle, about 7 inches (18 cm) in diameter.IMPORTANT: Keep in mind that you have to fry panzerotti as soon as possible after stuffing them, so stuff only 2 panzerotti that fill in the frying pan.While first batch of panzerotti is frying, stuff the next 2.
- To stuff panzerotti, place 1.5 tablespoon of tomato sauce in the middle of the circle, top mozzarella cheese and Parmesan cheese.½ cup Parmesan cheese
- Using a brush or your finger dipped in water tap the edges of the circle with little water to help the dough seal (don’t overdo it!).
- Then cover one side over another to form a typical half-moon shape.
- Squeeze the edges with a fork to help them stay sealed or crimp the edges with a pleat seal like shown in the picture.
- Deep fry panzerotti in hot oil (about 350F or 175C) on both sides until lightly golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Buon Appetito!
Luigi says
My family is from APULIA. Grew up in a little town in Pa. that was about 98% Italian.
Your recipe for panzerotti reminds me of my Nonna's technique----wonderful, grazie. Buon Natale.
Alice says
I just made my tomatoes sauce. That will be one of the ingredients. Love your recipes and I have learnt alot from them.
Italian Recipe Book says
Homemade tomato sauce is the best! Thank you Alice for your feedback❤️ It means the world do me!