10gfresh yeast (or 2 g/0.07 oz of dry brewer's yeast)(0.35 oz)
120gtomato sauce(4.2 oz)
200gplant-based mozzarella (shredded)(7 oz)
Dissolve the yeast in lukewarm water, together with sugar and salt.
On the pastry-board, place the flour and gradually add the liquid part while mixing.Add the oil and knead until you have a smooth and elastic dough. If needed, add a little more water.Let the dough rise for 2 hours in a warm place, covered with the cloth.
Now divide the dough into 6 equal parts and let them rise again for 20-30 minutes, still covered.
In the meantime, let's prepare the filling. In the bowl, mix tomato sauce and mozzarella. Add oregano, salt and black pepper to taste.
On the pastry-board, roll out each piece of dough, creating some disks (approx. diameter: 10 cm/3.9 in).
Place 1 generous Tbsp of filling in the centre of each disk. Dampen the edges with some water, then close them forming crescents. Seal the edges with the fork.
Heat abundant frying oil in the pot (keep in mind that the panzerotti have to be fully immersed).Do the toothpick test: immerse the toothpick in the oil, when you see bubbles around it, the oil is ready. If you have a food thermometer, the right temperature is 170° C/338° F.Deep-fry one or more panzerotti (depending on the size of your pot) until they are golden brown and crispy.
Drain the panzerotti on absorbent paper. Serve warm and enjoy!
Alternative Cooking: Baked Instead of deep-frying, you can cook them in a 200° C/390° F preheated oven for 20 minutes (until golden brown). We recommend brushing them with some extra virgin olive oil before baking.Storage We advise against freezing.