Panzerotti (Fried Tomato and Mozzarella Pockets)

Preparation

1. Step 1

   Prepare the dough: Add the water, yeast and sugar to a small bowl and stir to combine. Let sit for at least 5 minutes, to ensure the yeast becomes foamy and fragrant, then stir in the olive oil. (If the yeast does not become foamy and fragrant, it is not active, and you will need to try new yeast.)

2. Step 2

   Add flour and salt to the bowl of a stand mixer fitted with the dough hook attachment. Add the yeast mixture to the bowl and knead on low speed until the dough forms a ball, 1 to 2 minutes. Scrape down the sides of the bowl if needed, then continue to knead the dough on low for 5 minutes more, until soft and smooth. Alternatively, the dough can be kneaded by hand.

3. Step 3

   Transfer the dough to a large, lightly oiled bowl, then turn to coat the dough in oil. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise until double its original size, about 1½ hours.

4. Step 4

   Make the filling: In a medium bowl, combine the mozzarella, tomato purée, oregano, salt and crushed red pepper, if using. Cover and refrigerate until ready to use.

5. Step 5

   Make the panzerotti: Just before the dough has finished rising, cut 8 (6-inch) squares out of parchment paper. Turn the risen dough out of the bowl onto a clean surface. (Do not add extra flour to the surface.) Cut the dough into 8 equal pieces. One by one, place each piece of dough onto a square of parchment and use your fingers to press the dough into a ⅛-inch thick, 6-inch round. (If the dough starts to retract, let it rest for a bit and then return to pressing it out.)

6. Step 6

   Working one at a time, place 2 heaping tablespoons of filling in the center of each dough round, then fold the dough over the filling, using the parchment to help, to form a half-circle, pressing any extra air out as you do. Along the rounded edge of the half-circle, fold about ¼ inch of the dough onto itself to seal it closed, then use the tines of a fork to gently crimp the seal all the way around. As you work, keep the assembled panzerotti covered with plastic wrap or a clean towel.

7. Step 7

   Line a baking sheet with paper towels; set aside. Fill a large pot or Dutch oven with 2 inches of oil. Heat over medium until a deep-fry thermometer registers 350 degrees. Using the parchment square to help, carefully lower a panzerotto into the pot and quickly remove the parchment paper. Fry two panzerotti at a time (to avoid overcrowding the pot) for 4 to 5 minutes, flipping halfway through, until golden brown. Using tongs or a slotted spoon, remove from the oil and let cool slightly on the prepared baking sheet. While still warm, sprinkle each panzerotto with sea salt and serve immediately.