​​​Thaw Lamonica's Pizza Dough ball according to directions.

On a lightly floured surface, cut a ball of pizza dough into 10 pieces and roll them out into little balls about 1 and 1/2 inches in diameter.

Allow to rise about 45 minutes. 

In a heavy-bottomed pot or Dutch oven, heat 2 to 3 inches of canola oil over medium-high heat. Use a deep-fry thermometer to ensure the temperature reaches 350°F (175°C) to 375°F (190°C).

Drop 4-5 dough balls into oil at a time.Deep-fry until cooked through and brown, 2-5 min total, turning as needed.

Use a slotted spoon to remove the fried zeppole and transfer them to a plate lined with paper towels to drain excess oil.

Sprinkle with powdered sugar. 

Serve warm.