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.