In a mixing bowl, mix together the All-Purpose Flour (700 gram), Semolina Flour (300 gram), Caster Sugar (20 gram), Whole Milk (1 liter), and Instant Dry Yeast (20 gram). Combine everything together to form a ball of dough.
Knead the dough really well for at least 10 minutes, until you poke your finger into a ball and it springs back up!
Drizzle up to Extra-Virgin Olive Oil (20 milliliter) over the ball of dough and roll it around to soak up the oil. Knead it again for a few minutes until the dough is no longer wet.
Cube the Fresh Mozzarella Cheese Ball (to taste).
Cut up the dough into several individual balls. Sprinkle flour over the top of your bench and place one ball on top.Using a rolling pin, start to flatten the ball, by rolling it back and forth until you get a round, flat dough, between 3-4mm in thickness.
Place the cubed fresh mozzarella into the centre of the dough and pour in San Marzano Tomatoes (to taste). Then add Capers (to taste).
Fold one side of the dough down on top of the other, making the edges meet and press down hard, making sure the pocket is really well sealed.
In a pan with some Sunflower Oil (to taste), place each panzerotti gently inside and let is cook for up 10 minutes, while putting extra oil on top using spoon.
Remove the panzerotti from the fry pan and leave them to drain on a paper towel. Serve and enjoy!