Friday, January 29, 2010


One of my favourate restaurants in Market Square, used to call these puppies Panzerotti and deep fried them! Well for the sake of a six pack they are baked here

2 1/2 cups bread flour
1 1/2 tsp salt
1 pkg active yeast
1 tsp sugar
1 cup warm water 110F
1/4 cup olive oil
fine corn meal

add flour and salt to food processer
mix yeast sugar in warm water. allow to stand 10 mins until foamy
with blade running in processer pour water mixture in
add one tbs olive oil
contunue to process until dough forms a ball in processer
if it does not or dough is sticky add more four 1 table sppon at a time while processing
Remove dough to oiled bowl, cover with damp towel and place in warm place for one hour. Dough should double in size. A great place to do this is in the microwave after you have brought a cup of water to boil in it (moist warm area for dough to raise).
Puch dough down divide into six portions
with folling pin and extra flour roll out into 8" round circles with corn meal on bottom and flour on top

fill each with out 1/2 cup filling
you will need about 3 cups filling
your choice 2 cups cheese, I use mozzerella provolone and romano
your choice 1 cups vegetables I use fresh mushrooms chopped, onions chopped, pepper chopped
add some garlic salt, crushed chilies, oregano to taste
of course crumbled bacon would make it better

Fold circles over sealing edges well. you might crimp it with a fork
Brush tops with oil and sprinke some cheese on each
Bake on a preheated pizza stone at 475 12 minutes until brown

Serve with a basic marinera sauce

(I might try a beaten egg to brush the tops next time to give a glossier finish)

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