Panzerotti Pugliesi

In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 10 minutes until it begins to foam.

Add the flour, salt, bread improver and olive oil. Mix until it comes together into a dough, then knead for about 10 minutes until smooth and elastic.

Cover with a damp cloth or plastic wrap and let rise for about 1.5 to 2 hours in a warm spot, or until doubled in size.

Once the dough has risen, roll it out and set aside to rest while you prepare the filling.

Prepare the filling: combine the chopped mozzarella with the drained tomatoes. Season with salt, pepper, and oregano or basil if using. Place the mixture in a sieve over a bowl to drain off excess liquid — it should be quite dry so the dough doesn't tear or become soggy.

Roll out the dough and cut into rounds using a cookie cutter or knife. Roll each round again until about 3-4mm thick. You should end up with 8 rounds.

Spoon a bit of filling onto one half of each circle, leaving a border around the edge. Fold over to create a half-moon shape and press the edges to seal. Crimp with fingers or press with a fork to make sure they're tightly closed.

Heat oil in a deep pan to about 170-180°C. Fry the panzerotti a few at a time, turning once, until golden and puffed — about 2 to 3 minutes per side.

Drain on paper towels. Serve hot with a sprinkle of salt.