Panzerotti with Ricotta and Sausage - Panzerotti con ricotta e salsiccia

Dough

• 230 g water
• 1 tsp dried instant yeast
  of 10 g fresh yeast, crumbled
• 150 g strong white bread flour
• 250 g plain flour, plus extra for dusting
• 1 tsp fine sea salt

Filling

• 150 g sausages, uncooked, skinned, cut in pieces (3-4 cm)
• 20 g extra virgin olive oil
• 180 g ricotta cheese, well drained
• 100 g San Marzano tomatoes, seeds removed, diced (5 mm)
• 1 sprig fresh basil, leaves only
• ¼ - ½ tsp fine sea salt, to taste

Assembly and Cooking

• frying oil (e.g. sunflower or vegetable)