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1
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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2
Make a well in the middle of the flour and add the yeast mixture, melted butter and sparkling water.
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3
Using a fork begin to incorporate the flour, starting with the inner rim of the well.
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4
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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5
The dough will come together when half of the flour is incorporated.
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6
Start kneading the dough with both hands, using the palms of your hands.
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7
Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits.
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8
Lightly reflour the board and continue kneading for 6 more minutes.
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9
The dough should be elastic and a little sticky.
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10
Place the dough in a lightly oiled bowl, cover and allow to rest for 30 minutes at room temperature.
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11
Heat 4 inches of olive oil in a deep pot to 350 degrees F.
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12
Pull off 1/2 of the rested and risen dough, and with a rolling pin, roll it out to a rectangle, about 1/8-inch thick.
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13
With a pizza wheel cut the dough into 4-inch squares.
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14
Fry them 3 at a time in the hot oil until puffed and golden brown on both sides.
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15
Transfer hot clouds to paper towels to drain for 2 to 3 minutes.
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16
Serve warm with Italian cold cuts.
