Crazy dough is a basic dough for savory pies, light and crumbly, similar to savory shortcrust pastry but without eggs and yeast.

It’s versatile, making it well-suited for savory pies and strudels, also great for preparing various snacks. Simply roll it out thinly with a rolling pin for a crunchy result; otherwise, it will be softer.

Crazy dough is truly the ideal base to prepare quickly yet remains light and crumbly. Let’s see together how to prepare it.

It’s a recipe I learned thanks to my mom, and I must say it’s very similar to brisé pastry, with the difference being the lack of butter replaced by water and oil.

Since I learned, I can’t do without it anymore.

Simply roll it out thinly with a rolling pin for a crunchy result; otherwise, it will be softer.

In some parts of Italy, this dough is called “pulled dough” because it’s so elastic that it’s easy to stretch it thin even with just your hands.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: for a 9-inch pan
Cooking methods: No Cooking
Cuisine: Italian

113.09 Kcal

calories per serving

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Energy 113.09 (Kcal)
Carbohydrates 17.90 (g) of which sugars 0.43 (g)
Proteins 2.75 (g)
Fat 3.68 (g) of which saturated 0.48 (g)of which unsaturated 2.92 (g)
Fibers 0.55 (g)
Sodium 156.33 (mg)

Indicative values for a portion of 1 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 for Crazy Dough

Crazy Dough

2 cups all-purpose flour
0.42 cups water
2.4 tbsp olive oil
1 tbsp white wine
1 pinch salt

Tools

Bowl
Pastry Board

Preparation for Crazy Dough

Crazy Dough

This is a quick and easy recipe.
It takes 5 minutes to prepare.
Place the flour, salt, wine, water, and oil in a bowl and start kneading.
Finally, transfer the dough to the pastry board and knead energetically until you get a smooth and homogeneous dough ball.
Once the crazy dough is obtained, let it rest for 30 minutes covered with a clean cloth.
After the indicated time, add a dusting of flour on the pastry board and with the help of a rolling pin, you can roll out the crazy dough.
The cooking of the dough varies depending on the filling we will use for the savory pie, but in general, savory pies will bake in a static oven at 356 °F for 45 minutes and in a convection oven at 338 °F for 40 minutes.
Cooking times may vary based on the oven.