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"Cake Boss" and Carlo's Bake Shop owner Buddy Valastro makes the light and fluffy Italian-style doughnut known as zeppole using his all-purpose Pizza Dough. They are delicious as is topped with powdered sugar, but can also be filled with custard, pastry cream or jelly. He's serving them for the Super Bowl this year, along with his Meat Lovers' Pizza made from the same dough recipe. 

For another recipe from our Game Day episode, check out Rach's Super Burgers and watch our Super Bowl Recipe Playoff XV here.


  • 1 batch Pizza Dough (see instructions in this recipe before you make the dough)
  • 1 tablespoon sugar
  • A few tablespoons lukewarm water
  • Vegetable or canola oil, for frying
  • ½ cup powdered sugar


Serves: Makes 18 to 20


Make the pizza dough recipe as directed, adding the 1 tablespoon sugar in this ingredient list to the dry ingredients. Then, add the few extra tablespoons of lukewarm water when mixing the flour, water, salt and olive oil together. Do not knead the dough after mixing; transfer to a medium mixing bowl, cover with a damp cloth or plastic wrap and let rise for an hour or until doubled in size.  

Heat a pot of oil to 375°F. 

Uncover the dough and dampen your fingers with water. With the tips of your fingers and working in batches, break off about 1-inch rounds, carefully drop them in the hot oil and fry until they float and are golden brown. Remove from the oil and drain on paper towels for about 1 minute.  

Place the zeppole in a paper bag, add the powdered sugar and shake the bag until the zeppole are coated. Serve immediately.