Stuffed pies (Panzerotti al forno)

1. Drain Mozzarella very well and cut into small cubes. Season sieved tomatoes with a little salt and pepper.

2. Divide pizza dough into six portions and roll out very thin patties on floured work surface. Prick each half of the patties several times with a fork.

3. Place 1/6 of strained tomatoes and mozzarella on each of the other half of the patties. Close in a half-moon shape (pierced half of the dough on top), making sure that the edges are well sealed.

4. Cut out a circle of parchment paper with the help of a 24 cm lid.

5. Place pot on Navigenio, switch to "A" and heat to roasting window.

6. Place pot in inverted lid, place baking paper inside and three panzerotti.

7. Place Navigenio overhead and switch to a low level, bake for approx. 8 minutes.

8. Remove baked panzerotti and let cool slightly. Remove the baking paper from the pan, place the pan on the Navigenio and put the lid on. Heat up on level 6 for approx. 1 minute.

9. Place baking paper and remaining panzerotti inside the pot. Place pot back in inverted lid, place Navigenio overhead, switch to a lowe level and finish baking the panzerotti for about 8 minutes.