Recipe(tried): Dough for zeppole, pizza, bread

Hi,
We used to make zeppole using my mother's bread/pizza dough (which was nice and
light) If you have a good dough recipe let it rise 2 times. On the second
rise just pull off small portions--maybe the size of your palm--and drop into
hot oil and brown. Sprinkle with powdered sugar. Sometimes, for the holidays
they (zeppole) would be stuffed with anchovies. If you want me to post our dough recipe I can, but I don't really know how to break it down, because we always start with approximately 5lbs of flour (depending on how much is needed)
Oh well, here goes: use a very large mixing bowl or stainless sauce pan that
is slightly warm. Rub inside surface with olive oil. Pour in maybe 1/2 to 3/4
of flour (not pastry flour, but unbleached bread flour) Make well in center and
add approximately 2 12oz glasses of warm water and crumble up 2 cakes of yeast
(we don't really like dry) into water until thoroughly dissolved. (forgot! make
sure your hands are not cold and rub them with olive oil) Add approx. 2 tsp. salt and up to 2 tsp. sugar (you need sugar) As you start incorporating flour into liquid add some olive oil as you work dough. Add more flour as needed.
You should have a nice light dough that has been kneaded until soft elasticity
is formed. Keep adding olive oil as needed, BUT if olive oil is cold, pour it
into your hands first and warm it up. I'm sorry if this is a little vague, but
that's why I hesitated to start typing it. Let rise and punch down and let rise
a second time. What I do is put dough in my commercial oven which has a pilot
light on, which keeps oven a nice warm temp to proof dough. AND cover with a
light cotton towel over top of bowl or pan. I use my mother's towel which I inherited, plus I say to myself, ok, Mom here we go, let's make some of your
great dough!