Mini Panzerotti

1. In a large bowl, combine 1 cup of the pizza sauce with the mozzarella and Italian seasoning to taste. Stir in your desired pizza toppings. Pour the remaining 2 cups of sauce into a small saucepan and warm over low heat.
2. Divide the pizza dough into 8 equal pieces. Lightly dust a work surface with flour and flatten into roughly 6-inch circles. Divide the filling onto the dough. Using a pastry brush or your fingers, brush the edges of the dough with a little water then fold over into a semi-circle. Press well to adhere and seal the edges by pressing with a fork or folding and pinching together.
3. Pour 1 inch of oil into a deep, heavy-bottomed sauté pan or pot. Heat the oil over medium heat to between 175 degrees C and 190 degrees C or until the surface shimmers and bubbles form around the handle of a wooden spoon when gently submerged.
4. Fry the panzerotti in two batches for 3 to 5 minutes or until golden brown on both sides, carefully flipping once.
5. Transfer the fried panzerotti onto paper towel to absorb any excess oil and cool slightly before serving with extra sauce on the side for dipping.

Basic Pizza Dough:

1. For the dough, add 2 cups of the flour to a large bowl along with the yeast, salt and sugar, and stir well to combine. Make a well in the centre and add in the warm water and oil. Stir into a shaggy dough then turn out onto a lightly floured work surface and knead until smooth and springy, about 4 to 5 minutes, adding more flour as needed. Alternatively, you can use a stand mixer to make the dough.
2. Transfer the dough to a lightly greased bowl, cover with a dinner plate, and set aside in a warm spot to rise until doubled in size, about 1 to 1 1/2 hours.