Crazy dough is a light and versatile dough prepared with few ingredients and no yeast.
It’s perfect as a quick alternative to shortcrust pastry for savory pies, cheese focaccia, strudels, and rustic pies, thanks to its elastic and easy-to-roll-out consistency.
I’m sure that once you try it, you’ll love it. Very quick to make.
Shall we prepare it?
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Some of my creations with this dough:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 177.33 (Kcal)
- Carbohydrates 24.83 (g) of which sugars 0.34 (g)
- Proteins 3.20 (g)
- Fat 8.43 (g) of which saturated 1.25 (g)of which unsaturated 0.48 (g)
- Fibers 4.37 (g)
- Sodium 647.57 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s see the ingredients we need to prepare it.
- 1 1/2 cups flour
- to taste fine salt (a scant teaspoon)
- 3 1/2 tbsp extra virgin olive oil
- 6 1/2 tbsp water
Tools
Here are the tools used to prepare this recipe.
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- 1 Bowl
- 1 Fork
- 1 Rolling Pin
- 1 Pastry Board in silicone
Steps
Just one simple step
Making this dough is simple, quick, and the result is amazing.
Take your bowl and put in the flour and salt, mix them together and form the classic well.
You can also work on the pastry board if you prefer, whatever you’re used to.
Now pour the oil and water in the center and start mixing the ingredients.
Gradually incorporate flour from the sides until fully absorbed and a dough ball is formed.
Once all the flour is gathered, knead it with your hands and your dough ball will take shape.
Let it rest in the fridge for 30 minutes and then proceed with the preparation you prefer.
If you’d like some inspiration, in the introduction, I’ve already put some of the recipes made with this dough.
Tips for preserving crazy dough
Crazy dough Duration: 2–3 days
Wrap the dough ball with cling film or put it in an airtight container.
Keep it in the coldest part of the fridge.
Before using, let it rest for 10–15 minutes at room temperature to make it soft and elastic again.
In the freezer:
Duration: up to 2 months
Wrap the dough with cling film and then put it in a freezer bag.
To use it, defrost in the fridge overnight, then let it soften at room temperature.
PRESERVATION OF ALREADY COOKED DOUGH
At room temperature: 1 day, well covered to prevent drying.
In the fridge: 3–4 days, in a closed container.
In the freezer: 1–2 months; defrost at room temperature and, if desired, regain crispiness with a few minutes in the oven.
In the freezer: 1–2 months; defrost at room temperature and, if desired, regain crispiness with a few minutes in the oven.
Crazy dough is a dough that, as you have seen, you can make at the last minute. If you’re in a hurry, you can also skip the 30 minutes of resting in the fridge.
I recommend trying this light and versatile dough.
Note that I’ve also made this dough in a sweet version, it was so liked and convenient to make.
Note that I’ve also made this dough in a sweet version, it was so liked and convenient to make.
FAQ (Questions and Answers)
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