Baked Panzerotti

Method

1. In a stand mixer, combine water and yeast. Mix until yeast dissolves.
2. Add flour one spoonful at a time, continuing to mix.
3. When the dough is homogeneous, add extra virgin olive oil and knead until absorbed.
4. Add salt and continue kneading for 4-5 minutes until the dough is smooth and compact.
5. Let the dough rest in the mixer bowl for 15 minutes.
6. After resting, knead again for another 5 minutes.
7. Form the dough into a ball, place in a lightly oiled tray, cover, and let rise in a turned-off oven for about 2 hours.
8. After 2 hours, turn the dough out onto a work surface and divide into pieces of 130 g each for baked panzerotti.
9. Shape each piece into a ball and let rest (time not specified).
10. Take a ball, flatten it from the center outward with your fingers, then roll it out with a rolling pin into a thin round disk.
11. Prepare the filling: blend cherry tomatoes to make a sauce; grate mozzarella using the large holes of a grater; chop basil.
12. Season the tomato sauce with basil, oregano, pepper, salt, and extra virgin olive oil.
13. Place a spoonful of tomato sauce (with some of its water) in the center of the disk, add mozzarella, a little more sauce, and basil.
14. Close the panzerotto: lightly wet the edge with water (or with the tomato water), fold the dough in half, and press to seal. Then roll the edge over itself to create a rope-like seal.
15. Place the panzerotto on a floured baking sheet.
16. Brush the top with a little tomato water (or diluted sauce) to keep it moist during baking.
17. Bake in a preheated oven until golden and cooked through.