Apulian panzerotti!

- 500g 0 flour
- 500g semolina flour

Water to taste

- 20g salt
- 20g oil
- 6/7g yeast
- 1 teaspoon of sugar

- 8 hours of leavening

Then make the balls

- 2 hours of leavening

Then roll out two at a time.

Season them with ham, mozzarella and tomato, others with ricotta, mozzarella and cubed Cacciarino, others with baby artichokes, aubergines and mushrooms in oil and spicy chillies.