-550ml water worm
-5gr. dry yeast
-3gr. sugar
-10ml milk
-300gr. semolina
-600gr. flour oo with fiber (if not use 00 or all purpose)
-oil to use on top of the dough
***
A dry cheese
Tomato sauce
oregano
***
Cooking oil

Madia
Surface for kneading dough
Proofing box
Cutting spatula
Rolling pin
Dutch oven and heat source
Meat thermometer
Large spoon and spatula for frying

Add Water in Madia
The add Yeast, sugar and milk
Mix this mixture.
Add flour, little by little.
Mix up mixture.
Add Semolina
Mix well in Madia with hands
Remove from Madia and start stretching on surface.
Work in salt little by little as you work with the dough
Keep working and stretching dough, keep adding salt little by little.
(Best to break dough and sprinkle salt on dough)
You should be able to see the fiber in the dough.
Knead until smooth and strong.
***
Brush on Olive oil and cover with plastic.
Let rest 30 min at room temp
Cut dough into 80 gr balls.
Put in proofing box, space two fingers apart
Add a little olive oil on top of balls
Cover and let rest for 2 hours at room temp.
***
Add some flour to the counter surface and tap dough to flatten
Use rolling pin and flatten.
Remove flour and flatten some more.
***
Add ingredients, whatever you want.
Vito recommends a dry cheese, tomato sauce and oregano.
(This is a basic recipe)
Close and seal edges very well
***
Preheat the oil to 180/200 deg C (360/390 F)
Carefully add Panzerotti to oil
Flip occasionally with spoon
When they turn a golden color then remove.
Place on paper towel covered pan