Easy Panzerotti



  • Water 1/2 cup plus 1 tablespoon (125g)
  • All-purpose flour 1 2/3 cups (210g)
  • Salt 1 1/2 tsp (8g)
  • Yeast 1 tsp (3g)
  • Buffalo ricotta 7 oz (200g)
  • Mozzarella 3.5 oz (100g)
  • Salt to taste
  • Pepper to taste
  • Oregano to taste
  • Olive oil to taste
  • Oil for frying to taste



Mix water with flour.

Add 1 1/2 tsp of salt and 1 tsp of yeast.

Knead until the dough is smooth.

Let the dough rise until it doubles in size.


In a bowl, mix 7 oz of buffalo ricotta.

Add 3.5 oz of mozzarella, salt, pepper, oregano, and extra virgin olive oil.

Seal the panzerotti well.

Fry the panzerotti until golden brown on both sides.

Drain on paper towels to remove excess oil.

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