* After the dough has risen, divide it into small pieces, each about 2 inches (5 cm) wide. * Flatten each piece to make round disks about 3/8 -inch (1 cm) thick. * In a skillet, bring the oil to frying temperature. When the oil is hot, fry the pizzelle 3 or 4 at a time until they are fluffy and light golden. * Place the pizzelle on paper towels on a large plate and let the oil drain briefly. * Place an abundant spoonful of tomato sauce on each pizza and serve hot. * Top with fresh oregano leaves or with freshly grated parmigiano cheese and a leaf of fresh basil. Serve hot.