-
1
Make the dough: Mix the yeast with 1 1/4 cups warm water and let it sit for 5 minutes.
-
2
Then add 2 tablespoons olive oil, the raw sugar and sea salt.
-
3
Whisk and set aside.
-
4
In a large bowl, sift together the all-purpose and whole-wheat flour.
-
5
Make a well in the center of the flour and pour in the yeast mixture.
-
6
Using your hands, mix in the flour until all the liquid is absorbed.
-
7
Now sprinkle a clean surface with flour and knead the dough until it's smooth.
-
8
If the dough is too sticky, add some more flour as needed.
-
9
Once it's smooth, shape the dough into a ball.
-
10
Coat a large ceramic bowl with a tablespoon of olive oil.
-
11
Place the dough in the ceramic bowl and flip it over a few times to lightly coat the dough with oil.
-
12
Loosely cover the top of the dough with plastic wrap and completely cover the top of the ceramic bowl with a dish towel.
-
13
Let it rise for 2 hours, until the dough has doubled in size.
-
14
Then punch down the dough and let it rise for another hour.
-
15
Meanwhile, make the sauce: In a large bowl, hand crush the tomatoes.
-
16
Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, chile flakes, Parmigiano, sea salt and lots of cracked pepper.
-
17
Mix.
-
18
Cover and let sit in the fridge for 3 hours, or overnight.
-
19
Use a fine wire-mesh sieve to drain all the liquid from the tomato sauce.
-
20
Roughly chop the drained tomato chunks into little pieces and set aside.
-
21
Dust a clean surface with flour.
-
22
Roll out the dough 1/8 inch thick.
-
23
If the dough is too sticky, dust with more flour.
-
24
Once the dough is rolled out, use a 5-inch-round cookie cutter to cut about 10 to 12 circles of dough.
-
25
On one half of each circle, place 1 tablespoon mozzarella, 1 tablespoon of drained tomato pieces, 1/4 teaspoon capers and 1 chopped anchovy and sprinkle with about 1 teaspoon Romano cheese.
-
26
Fold the circles over and completely seal the edges with a fork.
-
27
In a heavy pot, heat 6 inches of vegetable oil to 350 degrees F on a deep-fry thermometer.
-
28
Deep-fry the panzarotti until golden, crispy and cooked through, 5 to 7 minutes.
-
29
Place them on paper towels to drain the excess oil.
-
30
Photograph by David Malosh
