ITALIAN FRIED PIZZA DOUGH RECIPES

Steps:

• Mix until dough forms a smooth dough and if still sticky add a little more flour by a tablespoon at a time. 
• Place in a bowl, cover with a towel that has been dampened and wait until double in size as it rises. 
• Stretch out around two tablespoons of dough into a circle poking a hole in the center like a doughnut or shape into small round balls.
• . Place on a cookie sheet, lined with floured parchment paper. 
• In the meantime, heat the oil in a fry pan, on medium-low heat. 
• Place a little piece of dough, (the size of a dime) in the oil to see if it sizzles and it hot enough. 
• Place the stretched out the dough or dough balls,  into the oil and fry on both sides until golden brown. 
• Take out of oil when done, place on paper towels to drain oil. 
• Sprinkle with regular white sugar, powdered sugar or flavored sugar such as cinnamon and sugar.

Steps:

• Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
• Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
• The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
• Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.