Steps for the baked Apulian panzerotti

• To make these Apulian panzerotti, start by preparing the dough. You can knead it either in a bowl and then on a pastry board or using any kitchen robot. For convenience, I use a stand mixer. Add the flour, yeast with the sugar dissolved in half the water into the stand mixer bowl, and start kneading using the hook at speed 1-2, then slowly add the remaining water little by little and knead for another 5 minutes. Add the salt and continue kneading for 10 minutes. Finally, add the oil and knead for another 5 minutes. The times are indicative based on the power of my stand mixer; it will take about 15-20 minutes to bind and knead everything to obtain a smooth, elastic, and homogeneous dough. Place the dough in a bowl and let it rise at room temperature for 4 hours or until doubled in size. Take the dough back and form loaves of about 5 oz – 6 oz each. Let them rise covered for 2 hours. In the meantime, drain the fior di latte mozzarella well and cut it into strips or cubes. Set aside. On a pastry board dusted with semolina flour, stretch the loaves with your hands as you do with pizza (avoid the rolling pin), now place a couple of tablespoons of tomato sauce, fine salt, and fior di latte in the center of the dough and fold it into a half-moon, removing the air and sealing the edges well to make the panzerotti, using whatever tool helps you seal perfectly to prevent the filling from leaking during baking. I baked my panzerotti in a professional pizza oven, but you can bake them in a traditional home oven at maximum power. So, place the panzerotti on a baking sheet lined with parchment paper, brush the surface with more tomato sauce, and bake in a preheated static oven at 482°F for 15-20 minutes or until golden. Once ready, serve them hot.