Nonna's pizza fritta with a ham and cheese calzoncino

Warm half a litre of milk, not too hot, and melt butter into it.

Dissolve the fresh yeast in lukewarm water.

Put the flour in a bowl with the egg and mix well; add the yeast water, a teaspoon of sugar, two of salt, and the milk.

Work into a soft dough by hand in the bowl, folding it over into a ball with the heel of the hand repeatedly; a stand mixer can be used.

Flour a pan, set the dough in it, mark a cross on top, and cover with a cloth or film to rise; about three hours here (said 'Dopo tre ore, sono ricresciute').

Take small pieces, form little balls, dust with flour and roll very thin with a pin; keep them small, as they puff in the oil.

Make a small hole in the centre of each so it puffs evenly.

For a calzoncino, fill a round with ham and cheese, fold like a raviolo and press the edge so it does not open in the oil.

Heat the oil and test it with a scrap; fry two or three at a time, turning constantly so both sides cook, until done.

Eat straight away; the next day reheat in the oven. Can be filled with mortadella, prosciutto or salami, or topped with sauce.