Quick and Super Elastic Crazy Dough
IS YOUR CRAZY DOUGH HARD AND BREAKS WHEN YOU ROLL IT OUT? THE SECRET IS LETTING IT REST FOR ELASTICITY.
The Crazy Dough is the quintessential base for savory pastries: quick, without yeast, and without butter, perfect for those seeking a light yet crunchy crust.
The main problem is the lack of elasticity, which causes it to tear when trying to roll it thin for savory pies or rolls.
This recipe solves the problem thanks to the right amount of EVO oil and a 30-minute rest.
This time, though short, allows the gluten network to relax, making the dough elastic, silky, and very easy to roll out, ensuring a crunchy final result.
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1 SAVORY PIE OR 4 FLATBREADS
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 2.5 cups all-purpose flour
- 2/3 cup water
- 1/3 cup extra virgin olive oil
- 1 teaspoon fine salt (LEVEL)
Tools
- Kitchen scale
- Bowl
- Sieve
- Rolling pin
Detailed Procedure (Elasticity and Manageability)
Combine the Dry Ingredients: Sift the flour into a bowl, add the salt, and mix well.
Add Liquids: Make a well in the center and add the water at room temperature and the EVO oil.
Quick Mixing: Start mixing quickly with a spoon, then transfer the dough onto a floured board. Knead energetically by hand for about 2-3 minutes, just enough time to obtain a smooth, homogeneous, and lump-free mixture. Do not over-knead to avoid stressing the gluten.Guaranteed Rest: Shape the dough into a ball. Cover it with the same inverted bowl (the residual heat will help) and let it rest for 30 minutes at room temperature.
Rolling Out: After resting, the dough will be perfectly elastic and easy to roll out very thin with the rolling pin.
Baking: Use it for your recipe (e.g., savory pies). Baking times vary, but Crazy Dough generally bakes at 356-392°F until golden brown.
The Many Uses of Crazy Dough
The Crazy Dough is called so because it can “go crazy” being used in a thousand different ways, replacing puff pastry or shortcrust in many preparations.
Savory Pies (Crunchy): The most classic use. It is perfect as a base for pies with creamy fillings or vegetables, providing a thin and incredibly crunchy edge.
Crispy Flatbreads and Focaccias: It can be rolled very thin and stuffed (for example with potatoes, onions, or simply rosemary and coarse salt) and baked at high temperature to obtain super crunchy flatbreads.
Stuffed Rolls and Savory Strudels: Given its elasticity, it is ideal for rolling moist fillings (like spinach and ricotta) in strudels or savory rolls, without the dough breaking during folding.
Light Substitute: Being without butter and yeast, it is the lightest alternative to puff pastry or savory shortcrust.
Ingredient Notes and Variations (For Perfect Elasticity)
Flour (0 vs 00): “0” flour (or Manitoba) is slightly preferred over “00” because it contains more gluten, which helps develop the dough’s elasticity better. In any case, the 30-minute rest is the true secret to making any type of flour smooth and manageable.
Water: Using room temperature water is essential to avoid stressing the dough and to allow the gluten to relax properly.
EVO Oil: Extra Virgin Olive Oil is the agent that gives Crazy Dough its characteristic softness and crunchiness, differentiating it from Shortcrust Pastry (which uses butter). Always use a good quality one.
Flavored Variants: For special savory pies, you can add a pinch of black pepper, a teaspoon of turmeric (for color), or finely chopped dried herbs (like rosemary or oregano) to the dry mixture.
Storage and Advance Preparation
Crazy Dough is well-suited for storage and advance preparation:
In the Refrigerator: The raw dough, well wrapped in plastic wrap, keeps in the refrigerator for up to 3 days. Remove it from the fridge at least 30 minutes before using it to bring it to room temperature and regain its elasticity.
In the Freezer: It is possible to freeze the ball of raw dough. Wrap it in plastic wrap and then in a freezer bag. It keeps for about 3 months. To defrost, transfer it to the refrigerator the night before and then leave it 1 hour at room temperature before rolling.
FAQ (Questions and Answers)
Why does my Crazy Dough break when I roll it out?
The main reason is the lack of rest. Resting allows the gluten to relax; if you roll the dough out right after working it, the gluten network is too tense and tears. Follow the 30 minutes of rest.
Can I replace EVO Oil with Butter?
Technically yes, but it will no longer be Crazy Dough (which is traditionally without butter), but will become a light Shortcrust Pastry. Crazy Dough with oil is more crunchy and lighter.
