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1
Place the warm water and sugar in a small bowl, add the yeast and allow to soften for 15 minutes, until it has dissolved and is foaming.
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2
In a separate small bowl, combine 2/3 cup olive oil, 1 tablespoon of salt and the milk.
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3
In a large bowl, combine the flour and cornmeal and add the yeast mixture and the olive oil mixture, stirring a few times with a wooden spoon to form a rough amalgam.
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4
Turn the mixture out onto a lightly floured board and knead for 6 to 8 minutes, until it is smooth and resilient.
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5
Lightly oil a large bowl, place the dough in the bowl and cover tightly with plastic wrap.
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6
Set aside in a warm place to rise for 35 to 40 minutes, until it has doubled in bulk.
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7
Divide the dough into 2 equal portions and, with a well-seasoned rolling pin, quickly roll the first half out to 1/4-inch thickness.
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8
Using a 5-inch biscuit cutter, cut rounds from the dough and place on a sheet tray.
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9
You may combine the scraps and re-roll the dough once.
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10
Repeat the process with the other half of the dough, until all is used up.
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11
This should yield 10 disks.
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12
Cover the disks lightly with parchment or a clean cloth and allow to rest for 10 minutes.
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13
Divide the mozzarella into 10 equal portions and place a portion on 1 half of each disk, half-moon style.
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14
Add pecorino, prosciutto and tomatoes to each mound of mozzarella.
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15
Season with pepper and fold the disks in half to form half-moons.
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16
Press the edges with your finger to seal them well.
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17
Cover again with parchment or a clean cloth.
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18
Preheat the oven to 150 degrees F.
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19
In a large, heavy-bottomed saucepan that will hold liquid at a depth of at least 5 inches, heat the olive oil until almost smoking.
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20
Add 3 or 4 of the pastries at a time and cook until browned, turning gently with tongs or a wooden spoon to ensure even browning on both sides.
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21
As the panzarotti finish cooking, remove them to a tray lined with paper towels, and hold them in the oven until ready to serve.
