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1
Begin by making the pizza dough. In the bowl of a stand mixer with the dough hook attachment, add water, yeast, olive oil, and salt. Let it stand for 5 minutes to allow the yeast to activate and become bubbly.
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2
With the mixer on low, add the flour 1 cup at a time until the dough begins to come together. Raise the mixer to medium speed to knead the dough for 5 minutes.
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3
Once the dough becomes elastic and smooth in texture, transfer it to a greased bowl and drape a towel over it. Allow it to sit in a warm room for 1 hour, or until it doubles in size.
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4
While the dough rises, prepare the rest of your ingredients. To make the sauce, blend the tomatoes, oregano, parsley, garlic, salt, pepper, and olive oil in a medium bowl. In a separate medium bowl, combine the grated mozzarella and Parmesan. Slice the pancetta (or other meat) into thin strips and set aside in a small bowl. Lastly, prepare the egg wash by beating the egg with 1 teaspoon water.
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5
When the dough is ready, assemble the pizza pockets. Start by rolling out the dough until it's between 1/4- and 1/2-centimeter thick. Using a pastry cutter or knife, cut the dough into 8 to 10 evenly-sized squares.
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6
In the center of each square, add 1 teaspoon of the following: tomato sauce, cheese, and pancetta. Divide the basil evenly over each.
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7
Brush the edges with the egg wash, fold in half diagonally into a triangle and seal the edges shut by pressing down with the tines of a fork. Brush the top with egg wash, sprinkle with sea salt and use a toothpick to poke 2 holes in each. This last step will ensure the pizza pockets do not explode with cheese in the oven.
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8
Bake at 425u00b0 F for 12 to 15 minutes, until the edges are slightly brown and the top becomes a light golden color.
