Stir the yeast into the warm water and let it sit for around 10 minutes.
Put about 2 cups of the flour in a large bowl along with the other dough ingredients and the yeast water. Stir together until it's combined enough to work with your hands.
Knead the dough adding flour until you've got a stiff dough that won't tear easily when stretched. You should be able to get it relatively thin when stretching. Knead around 10 minutes.
After kneading, coat with a little olive oil and let sit in the bowl for around 30 minutes or until it nearly doubles in size.
Make balls with the dough about 2-3 cm in size (about an inch). Smooth it out by making a circle with your thumb and index finger and pushing the center through, stuffing the outer lip into itself. Using your fingers start to flatten a couple into a small circle. Take a rolling pin or long, thick stick and flatten as much as you can get it without it tearing. It'll fry quite quickly so to make sure the dough cooks evenly you'll need it thin. To keep it circular roll over half and rotate the dough slightly (same idea as making gyoza wrappers)
Spoon on your sauce, cheese, herbs, and any other fillings you want. Add another round of dough on top and seal the sides firmly with your fingers so oil doesn't get it (that baby will splatter like Sylvester cat on crack if you don't).
Deep fry or pan fry in a few centimeters of oil. If deep frying, splash some of the oil on the top to more evenly cook it. If you've made it thin enough the insides should be cooked by the time it's browned, but if not turn down the heat down a bit so the dough can cook through.
Put on a drying rack or in paper towels to get rid of excess oil. Serve soon after.