Allow pizza dough to thaw overnight per case directions. Roll dough into 3″ round balls, then use a lightly-floured 1″ cookie cutter to cut the centers out (keep the centers for doughnut holes). Combine ¾ cup granulated sugar and 1 tablespoon cinnamon in a bowl and set aside. Heat a few inches of vegetable, coconut, grape-seed or canola oil in a heavy-bottomed pot over medium-high heat until a drop of water makes it pop and sizzle loudly. Working in batches, fry the doughnuts and the holes in the hot oil, then use a metal slotted spoon or tongs to scoop out the doughnuts and toss immediately in the cinnamon-sugar mixture. Let cool slightly, and serve.
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Cinnamon-Sugar Doughnuts
Start with a Mama LaRosa dough ball, thawed overnight per the case directions.
Made with Mama LaRosa
Every recipe starts with one of our six dough formulations, in sizes from 8 to 30 ounces.
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