INSTRUCTIONS
1. For the dough, combine the flour, yeast, and salt in the bowl of a mixer fitted with the paddle attachment. Combine the olive oil and ¾ cup cold water in a spouted measuring cup. Pour the water mixture into the flour. Mix on low speed until combined. Switch to the paddle attachment and knead on medium-high speed until the dough forms a ball and is smooth and springy, 5 to 6 minutes.
2. Scrape the dough onto a floured surface and knead until the dough comes together in a smooth ball. Coat a large bowl with olive oil and add the dough ball. Cover and let rise at room temperature until doubled in size, about 1 hour.
3. While the dough rises, make the filling. Stir the oregano and a pinch of peperoncino into the marinara sauce in a medium bowl. Stir in the prosciutto, mozzarella, Grana Padano and basil.
4. Once the dough has risen, punch the dough down. On a floured work surface, roll the dough about ¼ inch thick. Use a 4 1/2-inch cutter to cut the dough into rounds. Divide the filling among the rounds. Press with your fingers to seal. Place on a parchment-lined baking sheet and let rise while the oil for frying heats.
5. Preheat 3 inches of vegetable oil in a large Dutch oven to 350 °F. Add half of the panzerotti and fry, turning occasionally, until puffed and golden, about 5 minutes. Drain on a paper-towel-lined tray and serve warm, with more warm marinara.
