Combine flour, yeast, and oil in a mixer's bowl.

Start kneading the dough with the whisk attachment set at a low speed, gradually introducing water. Keep this up until your mixture turns into a smooth blend.

Switch to the dough hook attachment.. Knead the dough for a good 15 minutes, and as you near the end, add 10 grams of salt. You'll want the dough to transform into a smooth, elastic entity that stretches gracefully.

Pop this dough into a bowl, cover it snugly with cling film, and grant it a breather to rise and double in size. This usually takes around 2 hours.

Drain your mozzarella in a colander.

Dry the mozzarella slices with some kitchen paper. Then, cut them into cubes.

In a bowl, Mix together the mozzarella cubes, tomato puree, grated parmesan, oregano, salt, and a dash of ground pepper in a bowl.

Roll out your dough on a generously floured surface until it reaches a thickness of about 5 millimeters. Use a 12 cm pastry cutter to cut rounds.

Fill each of the rounds with a teaspoon of filling.

Create the iconic half-moon shapes. Seal them, ensuring the edges are well-bonded. A delicate touch of water along the edges will assist in this process. Seal them securely by pressing the tines of a fork along the edges.

Arrange the panzerotti on a baking tray lined with parchment paper remembering to give them enough space.

Brush the panzerotti with a mixture of egg yolk and milk.

Put them into a preheated oven, generously set at 220°C.

Bake for approximately 15-20 minutes, until they become golden. Once done, remove these delightful panzerotti from the oven,

Serve them promptly, savoring their warm, crispy goodness.