Easy Homemade Panzerotti (Grandma’s Italian Panzerotti Recipe) (2024)

FAQs

What is panzerotti dough made of? ›

Make the dough: In a large bowl, mix together the two flours. Dissolve the yeast in some of the warm water, followed by the sugar. Dissolve the salt in the rest of the warm water. Add the yeast and sugar mixture to the flour, and slowly add the salt water whilst using your hands to bring the dough together.

Panzerotti are usually smaller and can be fried or baked. Calzones are usually larger than a panzerotti, and they can also be fried or baked. Fillings can be varied. Calzones usually are ricotta-based; panzerotti fillings are usually tomato, mozzarella or Pugliese cheese, and basil.

Panzerotto (the plural is panzerotti) is the Neapolitan term for a savory dough pouch that is filled and fried, traditionally in lard (though now in oil).

Panzerotti can be baked or fried, but they're usually fried. (And, when given the choice, why wouldn't you go for the fried one?)

Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.

Panzerotti originated in southern Italy and central Italy, especially in the Apulian cuisine. They are basically small versions of calzoni, but are usually fried rather than oven-baked, which is why they are also known as calzoni fritti ( lit. 'fried calzones') or pizze fritte ( lit.

The Sicilian Pythons, also called in Italian "Pitoni" or "Pidoni" are a typical calzone made without yeast. This is a very old school recipe, and a very famous street food of the northeast coast of Sicily.

Like the Panzerotti, Calzones were originally intended to work as an all-in-one meal. They could be easily taken on-the-go. However, today most Calzone varieties are much larger. Unlike a Panzerotti, they come with marinara sauce on the side used for dipping.

The panzerotto is to be found throughout southern Italy. In Naples it goes under the name of pizza fritta and in Salento calzone but his majesty the panzerotto reigns in Bari and the surrounding area. This is the version we shall be comparing with the Argentine empanada.

Calzone, stromboli, and panzerotti are pizza derivatives. Calzone and panzerotti are half-moon pizza turnovers, while stromboli is a long, rolled pizza. They all include traditional pizza ingredients like dough, tomato sauce, and cheese but differ in origin, cooking methods, shape, and size.

Do panzerottis have sauce inside? ›

Also, a panzerotti has the sauce inside, whereas for a calzone, it's traditional to serve the sauce on the side. Depending on your existing setup and equipment, you decide which one suits your menu best. As for ingredients, you've already got everything in stock: dough, sauce, cheese and toppings.

In Italy, unless sold on the street or “al taglio” (sold in rectangular or square slices by weight), it's always round and served on a plate. 2. You cut the pizza yourself and then eat it with a knife and fork, the most common way, or fold each slice and eat it with your hands.

Set air fryer to 370°F and bake for 9 to 10 minutes. Baking times vary by air fryer. Calzone is done when it's golden brown and reaches an internal temperature of 165°F. Tip: To achieve a crisper bottom crust, use tongs or a spatula to flip the calzone over for the final 2 to 3 minutes of baking.

Deep-fried pizza (Italian: pizza fritta) is a dish consisting of a pizza that, instead of being baked in an oven, is deep-fried, resulting in a different flavour and nutritional profile.

But what is pinsa? Simply put, pinsa is a Roman-style pizza crust that is an upgrade from traditional pizza. With Pinsa Romana America's innovative par-baked crusts, pinsa is the healthiest, most delicious meal that will deliver a taste of Rome from shelf to table within minutes!

Mega Dough is our classic 11″ pizza but with double the dough. Mega Dough uses our classic dough recipe with simple ingredients that you know and love: King Arthur Flour, sea salt, water, yeast — simple food for complex times.