1. Activate the Yeast:

• In a small pitcher, dissolve the sugar and dried yeast in lukewarm water. The sugar acts as a “food” for the yeast, helping it become active.

2. Prepare the Dough:

• In a large glass bowl, combine the flour and salt.
• Slowly pour in the water mixture.
• Use a wooden spoon to mix the ingredients until a cohesive dough forms.

3. Knead the Dough:

• Transfer the dough onto a lightly floured work surface.
• Knead gently for 5-7 minutes. Ensure not to add excessive flour during this process, as it might make the dough tough.

4. Shape and Rest:

• Divide the kneaded dough into 12 equal-sized balls.
• Arrange them on a tray, spacing them about 5 cm (2 inches) apart.
• Allow the dough balls to rest in a warm, draft-free area (around 30°C, 86°F) for approximately 90 minutes. They should double in size.

5. Forming the Panzerotti:

• Once the dough has risen, transfer the balls to a lightly floured surface.
• Use a rolling pin to flatten each ball into a disk, roughly 12 cm (about 5 inches) in diameter.
• On each disk, spread a tablespoon of marinara sauce, ensuring not to reach the very edges.
• Top the sauce with a generous amount of mozzarella cubes.
• Fold the dough over the filling, creating a half-moon shape. Press the edges firmly to seal, ensuring the filling is securely contained.

6. Frying:

• In a deep saucepan, heat the peanut oil to 180°C (375°F). Ensure there’s enough oil to submerge the panzerotti.
• Carefully place the panzerotti into the hot oil, frying them for 1-2 minutes on each side. They should turn a beautiful golden color.
• Turn the panzerotti only once during frying to ensure even cooking and to maintain their shape.

7. Serving:

• • Once fried, use a slotted spoon to remove the panzerotti from the oil.
  • Place them on paper towels to absorb any excess oil.
  • Serve immediately while hot and enjoy!