Dissolve yeast in water. Add mix to bowl. Mix on low until dough is formed, continue mixing on med until dough is smooth, pliable and dry to the touch. Dough temp: 80° F. Fermentation: allow dough to come to a full rise, then take to bench for further processing (approx. 1-1/4 hrs). Proof: give 3/4 proof. Fry at 375° F.