The crazy dough is a fantastic basic dough for savory pies: it remains light and flaky, almost like a savory shortcrust pastry, but it has the advantage of being without eggs and yeast.
To prepare it, you’ll only need flour, extra virgin olive oil, salt, and white wine. It comes together in a flash and is the ideal base when you have little time but want to prepare something tasty and homemade.
Let’s start making a mess…Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Crazy Dough
With these ingredients, you can make a square 9.5×9.5 inch savory pie or a round one of 9.5 inches in diameter.
If you want to replace white wine, you can simply use the same amount of water or a teaspoon of apple cider vinegar. However, wine is the secret ingredient that makes the crazy dough even flakier and crispier during cooking, so if you can, I recommend not omitting it!
- 2 cups all-purpose flour
- 1/4 cup extra virgin olive oil
- 2 tsp white wine
- 6 tbsp water
- 1 1/2 tsp salt
Steps for Crazy Dough
In a bowl, pour the flour, water, oil, white wine, and salt, then mix all the ingredients with a fork.
Transfer the dough to a work surface and knead it with your hands for a few minutes until it is smooth. Wrap it in plastic wrap and place it in the fridge to rest.
Take the dough and roll it out with a rolling pin on a sheet of parchment paper or a lightly floured work surface, aiming for a thin and even thickness.
There is no need to use a lot of flour to roll out the dough, just use enough to keep it from sticking. The dough is very elastic, so try to roll it out as thinly as possible to achieve a light and crispy base.
Get creative with your imagination to create a different version each time. The crazy dough has a cooking time of about 30-40 minutes at 392°F in a static oven, depending on the type of filling you use.
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