The crazy dough is a light and versatile dough, made with few ingredients and without yeast.
It is perfect as a quick alternative to shortcrust pastry for savory pies, cheese focaccia, strudel, and rustic pies, thanks to its elastic and easy-to-roll-out texture.
I am sure that once you try it, it will win you over. Very quick to make.
Shall we prepare it?
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Some of my preparations with this dough:
- Difficulty: Easy
- Cost: Very economical
- 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.
- 1.6 cups flour
- to taste fine salt (a scant teaspoon)
- 3.5 oz extra virgin olive oil
- 3/8 cup water
Tools
Here are the tools used to prepare the recipe.
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- 1 Bowl
- 1 Fork
- 1 Rolling Pin
- 1 Pastry Board 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, according to your habit.
Now pour the oil and water in the center and start mixing the ingredients.
Gradually gather flour from the edges until fully absorbed and a dough ball forms.
Once all the flour is gathered, knead 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 like to take inspiration, I have already included some of the recipes made with this dough in the introduction.
Tips for Storing Crazy Dough
The crazy dough Duration: 2–3 days
Wrap the dough ball with plastic wrap or place it in an airtight container.
Store it in the coldest part of the fridge.
Before using it, let it rest 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 plastic wrap and then place it in a freezer bag.
To use it, thaw in the fridge overnight, then let it soften at room temperature.
STORAGE 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; thaw at room temperature and, if desired, regain crispiness with a few minutes in the oven.
In the freezer: 1–2 months; thaw at room temperature and, if desired, regain crispiness with a few minutes in the oven.
The crazy dough is a dough that, as you have seen, you can make even at the last minute. If you are really in a hurry, you can also skip the 30 minutes of rest in the fridge.
I recommend trying this light and versatile dough.
Know that I have made this dough also in a sweet version, as we found it so enjoyable and convenient to prepare.
Know that I have made this dough also in a sweet version, as we found it so enjoyable and convenient to prepare.
FAQ (Questions and Answers)
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