Panzerotti - Venetian homecooking recipe

Hi everybody! Today, one of my favourite recipes, ideal for parties: panzerotti! Basically, a fried pizza, you can try all kind of fillings, but here I'll post the traditional, basic one -mozzarella, basil and tomato - always a success, easy to make, kids just love them. Here we go!

For 10 panzerottis :

• 500g wheat flour (I usually divide it into 150g kamut, 100g whole wheat flour, 100g 00 wheat flour, 150g durum wheat semolina)
• 250cc warm water
• 5 tbsp olive oil
• 1 cube natural yeast
• 2 mozzarellas
• 1 can peeled tomatoes
• 10 basil leaves
• peanut oil for deep-frying
• salt

Mix the 3 flours into a large bowl, melt the yeast into warm water and knead it with 3 tbsp olive oil, flours and salt; make a soft ball, cover it with a cloth and leave to raise for at least 1h. Mix the peeled tomatoes with 2 tbsp olive oil and a pinch of salt. When the dough has doubled its volume, divide it into 10 small balls, roll each of them with a rolling pin and leave it to raise for another 1/2 h. Chop mozzarellas into cubes. Pour a spoon of tomato sauce in the centre of each panzerotto, add a pinch of mozzarella dices, hand chopped basil leaves, then fold each of them to obtain a kind of half-moon shape, carefully seal them using the prongs of a fork. Warm 1/2 l peanut oil in a deep-frying pan, then deep-fry each panzerotto (I suggest one by one: it will need a few seconds to get golden on each side) and drain it on a large dish with blotting paper. Serve immediately and enjoy!