Ingredients for the dough:

3 1/2 '00' flour (cake flour)
1 tbsp of fine salt
1 cube of fresh yeast
1 tbsp of sugar
5 tbsp olive oil
1 cup of warm water
Peanut oil to fry

In a large mixing bowl, dissolve the yeast with the sugar by adding the two together and mixing a little with a fork.  Add the warm water, salt and then the flour.  Begin mixing with your hands very well and transfer to a tabletop to continue mixing and working the dough.  Kneed the dough and sprinkle with flour when it sticks to your hands or as needed for texture.  Open the dough and make some holes with your fingertips, add the olive oil to the dough and continue to mix.  Now put back into a clean bowl and allow the dough to “proof” or rise.  Cover with a clean, damp kitchen towel or some kind of cover and place in a neutral temperature area (not in a drafty area).  The yeast will begin to raise the dough.
After about one hour, remove dough and cut into portions desired.  With your hands, gently make balls with the dough (using flower generously) and allow them to rise for another 30-60 minutes.
Now with dry hands, make the disks with your hands and try to keep uniformity in dough thickness as you open the dough for the pizza.
Make your panzerotti with what ever you would like inside. Below there is some suggestions.
Deep fry until is golden brown.


Dill Tagliolini with almonds and salmon

500g Dill Tagliolini
300g Salmon
1 shallot
1/2 cup chopped almonds
1 lemon
1 tbsp butter
Olive oil
Salt & Pepper

Cut the salmon in little cubes. In a frying pan sautè the salmon with the almonds and shallots with olive oil. Add the pasta in the pan and mix very well. Add the butter and the chives.