Combine the water, salt, yeast, sugar and olive oil in a small bowl.
Place the pasta flour into a mixing bowl, then pour in the water and yeast mixture.
Bring the dough together and knead for 10 minutes.
Return the dough to the mixing bowl and cover with a kitchen cloth, placing the bowl in a warm area. Let it rest for 90 minutes.
While the dough rises, prepare the cheese and tomato filling. Place a saucepan on medium heat and add the butter.
Once the butter has melted, add the onion and cook for 5 minutes.
Stir in the garlic and cherry tomatoes, bringing it to a simmer. Cook for 10 minutes.
Remove the saucepan from the heat then add the shredded mozzarella and basil.
Dust a work surface with flour and turn out the dough, dividing it into 10 even pieces.
Roll each individual piece of dough into a ball and allow the dough to rise for 20 minutes.
After 20 minutes, use a rolling pin to flatten each piece of dough into a 6-inch disk.
Fill the middle of each disk with two tablespoons of the cheese and tomato filling then fold in half. Crimp the edges with a fork to ensure they stay sealed.
Pour the canola oil into a saucepan and preheat to 350F, then deep fry each panzerotti for 2 minutes.
Serve the fried panzerotti garnished with fresh basil, cherry tomatoes and baby mozzarella.