Throwing leftover balls out after taking such care to develop the flavor and texture over the 48 hour fermentation and proof is out of the question. So over the years I have been on a quest to find ways to use them in creative and worthy ways. Frying dough is nothing new — stuffed or unstuffed, sweet or savory. Early on I tried forming doughnuts directly out of my pizza dough. The flavor was great, but the texture was too chewy. And there was just too little structure in the wet dough to properly roll out and cut them into rings. [...]