Had left over pizza dough and also some leftover ricotta, mozzarella, and salami. This big beauty was fried in olive oil. One of the best attempts yet at using leftover dough. The flavor of this 2-day, room temp dough (held an additional day in the refrigerator) really got a boost by frying in olive oil. I've used this batch of oil twice, keeping it the refrigerator between uses, and it seems to be holding up well. Not sure how many times I can reuse it, but I intend to find out.