Panzerotti Pugliesi

Ingredients:

For the dough:

• All-purpose flour – 500g

• Water – 250ml (lukewarm)

• Active dry yeast – 7g (or 25g fresh yeast)

• Sugar – 1 teaspoon

• Salt – 10g

• Olive oil – 2 tablespoons

For the filling:

• Mozzarella cheese (preferably mozzarella di bufala or fresh mozzarella) – 250g, drained and chopped into small pieces

• Canned tomatoes – 200g (or fresh tomatoes, finely chopped), drained of excess liquid

• Salt – A pinch

• Olive oil – 1 tablespoon

• Fresh basil – A few leaves (optional)

For frying:

• Vegetable oil – Enough for deep-frying

Instructions: