1 1/3 cups water
1 1/2 teaspoons white sugar
2 tablespoons milk
1 egg, lightly beaten
1 teaspoon lemon zest
8 ounce sharp Italian sausage
1 1/4 cups water
salt and pepper to taste
Place the water in a small saucepan. Bubbles and swirl cups slowly in the water. Bring water to a boil, stirring frequently. Remove from heat and pour mixture into two large resealable plastic bags.
Place sausage in a large, deep skillet. Cook over medium heat until evenly browned. Drain grease from skillet and strain into a separate large bag. Salt and pepper all over the sausage.
Spread dough into a large rectangle. Brush back into bag with white liquid to facilitate spreading. Add tomatoes and bread cubes. Spread over pizza in bag. Seal edges of bag. Let stand at room temperature for 2 hours, rising as needed to keep from sticking.
Heat oil in a large nonstick skillet over medium heat. Fry vermicelli in oil until golden, about 3 to 5 minutes. Drain on paper towels and sprinkle with salt and pepper. Remove from skillet.