Panzerotti
Tomato Sauce, Mozzarella, Basil
Chefs Daniel Griffiths, Jake Loeffler, and Sam Kalkut of Paffuto | Philadelphia
Adapted by StarChefs | January 2024
INGREDIENTS
Dough:
14 grams yeast
Sugar
1.7 kilograms bread flour
907 grams semolina flour
57 grams kosher salt
57 grams olive oil
Tomato Sauce:
230 grams olive oil
221 grams diced onion
50 grams minced garlic
1.91 kilograms crushed tomato
10 grams thyme
2 bay leaves
5 grams chile flake
50 grams fresh basil leaves
To Assemble and Serve:
5 ounces low-moisture mozzarella
Basil
Oil for frying
Kosher salt
METHOD
For the Dough:
In a mixing bowl, whisk together yeast, a pinch of sugar, and 1.36 kilograms water. Let sit 5 minutes, or until the yeast has bloomed. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, add flours, salt, and olive oil. Add yeast mixture, then mix on low speed 3 minutes, or until the dough come together. Transfer mixture to a large container and let rest 1 hour at or room temperature. Stretch and fold the dough, then let rest additional 20 minutes at room temperature. Once proofed, wrap dough tightly in plastic wrap and refrigerate overnight. The next day, remove the dough from refrigerator and let sit 30 minutes at room temperature. Portion into 100-gram pieces and set aside.
For the Tomato Sauce:
In a saucepan over medium flame, heat oil. Add onions and garlic and sweat until alliums are soft and translucent. Add tomatoes and cook 2 hours. Stir in thyme, bay leaves, chile, and basil. Cook additional 30 minutes. Reduce heat and keep warm.
To Assemble and Serve:
Place 1 portion Dough on a work surface and slightly flatten out. Fill Dough with 2 ounces Tomato Sauce, making sure to leave a border without any sauce. Add mozzarella and basil. Fold Dough to encase Tomato Sauce, making sure to tightly seal the edges. In a fryer, heat oil to 375°F. Drop Dough and fry until golden brown and crispy. Transfer to a wire rack and let drain. Season with salt and serve.
