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Deep-fried crescent of dough filled with molten mozzarella and tomato is Bari's irresistible street food. A protein-rich mediterranean snack the whole family loves.
Combine flour, yeast, and salt in a large mixing bowl. Pour in warm water and olive oil, then knead vigorously until a soft, elastic dough forms. Cover and let rise for 1 hour in a draft-free spot.
While the dough rises, crush canned whole tomatoes in a bowl using your hands. Mix in black pepper and oregano. Drain mozzarella and slice into thick pieces.
Once dough has doubled, punch it down and divide into 6 equal balls. On a lightly floured surface, roll each ball into a 6-inch circle.
Place a few spoonfuls of tomato mixture onto one half of each dough circle, top with mozzarella slices, leaving room around the edges. Fold dough over to form a crescent, pressing and sealing tightly so filling doesn't leak in the fryer.
In a deep pot, heat canola oil to 350°F. Carefully fry panzerotti in batches, turning once, until golden brown and crisp—about 3-4 minutes per side. Drain briefly on paper towels before serving hot.
