RECIPE PANZEROTTO PUGLIESE

ingredients:

-450 g 0 flour

-150 gr of remilled semolina

- 17 gr of salt

-15 gr fresh yeast ( or 5 gr dry yeast)

-1 tablespoon of sugar

- 450 g of lukewarm water

- 2 tablespoons of extra virgin olive oil

-peanut or sunflower seed oil for frying

l panzerotto is a rotisserie food specialty, a circle of stuffed dough, closed on itself to form a crescent moon, typical of the regions of central and southern Italy, especially my beloved Puglia. The term "panzerotto" in some parts of Italy is used to refer to the calzone . Panzerotto originated from the tradition of the poorest Apulian cuisine, when with the leftover bread dough these small crescents were baked with pieces of cheese and tomatoes. It is made with the same dough as normal pizza ( with some variations in some areas)and depending on the locality it takes on different names: in Naples, where it is also widespread, it is simply called pizza fritta, while the term calzone indicates baked calzone and the name panzerotto is instead used to indicate simple large potato croquettes . In Sicily, they are known as calzoni fritti