Panzerotti

Method

1. Crumble 3 g of fresh yeast into 70 ml of lukewarm water and stir until dissolved. Put 120 g of flour in a bowl, pour in the yeasted water and mix to a shaggy dough, then add 3 g of fine salt and 1 tsp of olive oil.
2. Turn the dough onto a work surface and knead firmly for 8-10 minutes, until it is smooth, elastic and no longer sticky. Shape into a tight ball, return to the lightly floured bowl, cover with a cloth and leave in a warm place for 2 hours, until doubled in size.
3. While the dough rises, dice 70 g of fiordilatte mozzarella into 1 cm cubes and leave it in a sieve to drain for at least 30 minutes. Crush 60 g of drained peeled tomatoes with a fork and season with 1 pinch of dried oregano, a little salt and a grinding of black pepper. The filling must be as dry as possible or the panzerotti will burst.