High Hydration Panzerotti | Roman Street Food

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.

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