Place the dough in a bowl with a drizzle of olive oil rubbed over the dough. Cover in plastic wrap and keep in a warm place until it rises to about double the size.

Punch the dough down and using a lightly floured surface cut the one pound dough balls into four equal pieces approximately four ounces each. Make them a round ball.

Lay these on a sheet pan and cover with plastic wrap and a kitchen towel and let rise a second time for about an hour until they are about 3 ½ inches in diameter. Our net for 2 balls of dough was 9 pizzas.

When the dough has risen again, lightly flour a clean surface and roll or push the dough down with your fingers into circles or rectangles and keep covered with the clean towel.

Make sure you have your marinara sauce made (or you could use spaghetti sauce as well)

Once the sauce and dough are ready, heat the oil in your skillet over medium high heat to 350°.

Place the dough in the hot oil and press down lightly with a pair of tongs. Cook for a minute or so until golden brown and flip over and do the same for the other side. Drain on paper towels.

Do this in batches keeping the already fried dough warm under a heat lamp or in a very low oven.

Assemble each pizza with sauce and grated Parmesan cheese for one variety.

For the second variety, make up some cinnamon and white sugar mixture to sprinkle on the top.