- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 14 oz of dough
- Cuisine: Italian
- Energy 293.63 (Kcal)
- Carbohydrates 44.75 (g) of which sugars 1.06 (g)
- Proteins 6.88 (g)
- Fat 10.94 (g) of which saturated 1.50 (g)of which unsaturated 0.00 (g)
- Fibers 1.38 (g)
- Sodium 487.35 (mg)
Indicative values for a portion of 4 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
Tips
How to store crazy dough
It can be stored in the fridge for a couple of days wrapped in food wrap. It’s important to let it acclimate before using it; when you roll it out, it should be at room temperature.
How to use crazy dough
You can use it for many preparations, it’s extremely versatile. Moreover, it can be rolled out (like puff pastry) to a thickness of 1/2 mm without breaking. It’s perfect for croissants, savory snacks, rustic pies, strudels, and savory pies. If you reduce the amount of salt, it’s also perfect for sweet recipes.
Is there a sweet crazy dough?
Crazy dough is a neutral base. If you want to use it for savory dishes, add 5 g of salt. If you want to use it for sweet recipes like strudel, add just a pinch of salt or eliminate it completely if you don’t like it. You can add a teaspoon of sugar if you wish, adjust it to your taste.
Can I make crazy dough with seed oil?
Yes, you can use a different oil that is not extra virgin olive oil, but the taste will be significantly less pleasant. For savory pies, I recommend olive oil.
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