Crazy wine dough is a basic dough for making savory pizzas or sweet pies, that is quick to prepare and yields exceptional results. It’s a light alternative to salty brioche dough or buttery puff pastry or brisée, because it’s made without butter, milk, eggs, or yeast. Plus, the dough pairs well with everything and is easier to make.
Great for making rustic savory pizzas like onion and sausage puff pizza, or multi-layered sweet pies with fresh or dried fruit, jam, and chocolate, because it can be rolled out very thin, like a veil, and after baking, it turns out tasty and slightly crunchy.
On some occasions, I’ve used crazy wine dough to create filled spirals and twisted single servings, or fried in the shape of flowers. I’ll show you the recipes soon, but for now, let’s see how to make crazy wine dough.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 3.4 oz dry white wine
- 2 fl oz olive oil
- 1/2 teaspoon sugar
- 3 pinches fine salt
Steps
In a bowl, place the warmed white wine, olive oil, salt, and sugar. Add the flour and knead the mixture until smooth and compact.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
After the resting time, take the dough and divide it into 5-6 portions, and roll out the thin sheet with a rolling pin or using a pasta machine.
In the latter case, you can make very thin sheets using the pasta machine, starting with roller thickness 1, then 3, and continue to 6 until the last thickness 7, thin as a veil.
Lay the sheets on the work surface without dusting it with flour.
With this amount of crazy wine dough, you can line a 10-inch diameter pie dish and fill the savory or sweet pizza as you like, making up to 4 layers of filling and 4 layers of dough.
The recommended baking is in the oven at 340°F for about 40 minutes.
