Panzerotti filled with spicy salami, mozzarella and tomato sauce

To make the dough combine the flour, dry yeast and sugar in a bowl. Mix with your hands.

In another bowl pour the warm water with salt, extra virgin olive oil and start mixing with your hands.

Then add the flour to the water, mix a little bit at a time and mix until you get an homogeneous and elastic dough.

Transfer to a counter and start kneading the dough until smooth, 3-4 mins max.

Drizzle some olive oil in a clean bowl, transfer the dough inside the bowl, cover with a kitchen towel and let rest in a warm area for 2 hours or until the dough has doubled.

Once the dough has risen, move it onto a lightly floured countertop, knead it a little with your hands and form a loaf.

From the loaf you should be able to form 8-10 small balls (around 80 grams each).

Keep on the counter and cover with a kitchen towel for 20 more minutes.

After 20 minutes, roll out the balls of dough, one at a time, with a rolling pin and a little flour, if necessary, until you get a round shape of 1/8 of an inch thick.

Put a tablespoon or so of pizza sauce in the middle of each disk, sprinkle some mozzarella, add 5-6 pieces of cubed spicy salami and grate some Parmigiano Reggiano.

Fold the dough in a half moon shape making sure to seal the edges well with your fingers. Use a knife or a pizza cutter to cut a regular border.

While the frying oil is getting hot keep the panzerotti covered on the counter or move them to a baking tray lined with some parchment paper and cover.

Bring the frying oil at a temperature of 350-375F. Fry the panzerotti until they are golden brown on both sides, it will take about 4 minutes.

Once the panzerotti are cooked to a nice golden brown, drain them on paper towels to remove the excess oil. They are now ready to eat!