In a bowl, dissolve yeast and sugar in warm water. Let rest for 10 minutes until foamy.
Add flour, salt, and olive oil. Knead for 8–10 minutes until smooth.
Cover with a cloth and let rise for 2 hours, or until doubled in size
Prepare filling: Mix tomatoes with olive oil, oregano, salt, and pepper. Drain mozzarella well.
Divide dough into 10 equal balls. Roll each into a circle (about 12 cm diameter).
Place 1 tbsp tomato sauce, mozzarella.
Fold over to form a half-moon. Seal edges tightly with a fork.
Heat oil in a deep pan to 170°C (340°F). Fry panzerotti in batches until golden (about 3–4 mins per side).
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