Yield: 5 to 6 servings
Prep Time: 30 minutes
Cook Time: 12 minutes
Inactive Prep Time: 1 hour
Ease of preparation: intermediate

2 cups warm water
Pinch sugar
1 tablespoon plus 1 teaspoon active dry yeast
2/3 cup olive oil, plus 1 quart, for frying
1 tablespoon salt, plus 1 teaspoon
2/3 cup milk
7 cups all-purpose flour
1/2 cup fine cornmeal
10 ounces buffalo milk mozzarella, cut into 1/4-inch cubes
1 cup freshly grated pecorino
3 ounces prosciutto, finely shredded
2 ounces sun-dried tomatoes, finely shredded
Freshly ground black pepper

Place the warm water and sugar in a small bowl, add the yeast, and allow to soften for 15 minutes, until it has dissolved and is foaming.

In a separate small bowl, combine 2/3 cup oil, 1 tablespoon of salt, and the milk.

In a large bowl, combine the flour and cornmeal and add the yeast mixture and the oil mixture, stirring a few times with a wooden spoon to form a rough mixture. Turn the mixture out onto a lightly floured board and knead for 6 to 8 minutes, until it is smooth and resilient.

Lightly oil a large bowl, place the dough in the bowl, and cover tightly with plastic wrap. Set aside in a warm place to rise for 35 to 40 minutes, until it has doubled in bulk. Divide the dough into 2 equal portions and, with a well-seasoned rolling pin, quickly roll 1/2 out to 1/4-inch thickness. Using a 5-inch biscuit cutter, cut rounds from the dough and place on a sheet tray. You may combine the scraps and re-roll the dough once. Repeat the process with the other half of the dough, until all is used. This should yield 10 disks.

Cover the disks lightly with parchment or a clean cloth and allow to rest for 10 minutes.

Divide the mozzarella into 10 equal portions and place a portion on 1/2 of each disk, half-moon style. Add pecorino, prosciutto, and tomatoes to each mound of mozzarella. Season with pepper and fold the disks in half to form half-moons. Press the edges with your finger to seal them well. Cover again with parchment or a clean cloth.

Preheat the oven to 150 degrees F.

In a large, heavy-bottomed saucepan that will hold liquid at a depth of at least 5-inches, heat the olive oil until almost smoking. Add 3 or 4 of the pastries at a time and cook until browned, turning gently with tongs or a wooden spoon to ensure even browning on both sides. As the panzarotti finish cooking, remove them to a tray lined with paper towels, and hold them in the oven until ready to serve.