Panzerotti

In a bowl, mix the two flour and the yeast.
In another bowl, mix the salt with the water.

Put the flour mix on the table and make a well in the middle. Add the olive oil in the middle of the well and start mixing. 
Then proceed by adding the water little by little while mixing with your hand.
Knead until you get a smooth and elastic dough, about 10 minutes.

Place the dough back in the bowl, cover with a damp cloth and let it rise for 2h at room temperature.
Once risen, place the dough on the table and form a log. Cut pieces of 80g and form balls.
Place the balls on a floured tray, cover with a damp cloth and let them rise for at least 20 minutes. 

Prepare the filling while waiting.

Form the panzerotti by flattening each ball wih a rolling pin. Place the filling in the middle, fold and seal the edges with a fork.
Use water to help sealing the panzerotti. 

Warm up the oil to 170°C and fry the panzerotti until golden brown on each side.
While making them, you can keep them warm in the oven at 50°C.