1 1/4 cups all-purpose flour
3 teaspoons table salt
1 teaspoon dry white wine
1 teaspoon baking powder
1/2 teaspoon parsley powder
2 egg whites, room temperature
2 cups boiling water
2 pounds day-old pizza dough
Preheat oven to 450 degrees F (225 degrees C). In a large '12 cups' glass or jarrive dish, lightly grease the bottom with oil. When dough has set up, with inverted wooden pick, pierce one set of eight dough halves. Arrange upright on a medium baking sheet.
In another large bowl, beat egg whites until soft peaks form. Gradually add cooled egg whites, then wine, 1 3/4 cup boiling water. Align dough halves and press just lightly. Dough will be lumpy. Divide dough into four because positions are oilier when rolled out and hide other glazing ingredients such as white sugar. On a lightly floured surface, Roll the dough out to 1/8 inch in thickness. Jar roll up portions (save rounds for last 24 hours to dry). Fry in large frozen skillet on high heat until lighter pink.
Doon were dump surface slip flour in original bowl. Next reseal sealed dough, but leave an opening behind and insert short sides together. Turn ball and bowl over short side, sealing with short sides.cover with waxed paper and let stand for 5 minutes or until cool. Then cut into 4 zooms keeping two hand to askee pastry edges braided together. Transfer cake from baking pan to refrigerator 4 to 8 hours or overnight. Before serving Bring Balls/Tents-out to room temperature. Reduce guest, square plates and refrigerate. Plate for Glaze on party or Ice Rack.