The Crazy Dough for Savory Pies is a dough similar to puff pastry but lighter since it contains neither butter nor yeast, only flour, oil, water, and salt are needed. It can be quickly prepared even in a bowl without using tools but needs at least 1 hour of rest to become elastic and facilitate stretching. In fact, to prepare the dough, you roll it out with a rolling pin to spread it a bit, but then it should be worked with hands, without rings to avoid piercing it, and stretched until it becomes almost translucent. Its crumbly and crispy texture is perfect for savory pies, and the result is even more similar to puff pastry if you make several oiled layers in between.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 198.27 (Kcal)
- Carbohydrates 33.91 (g) of which sugars 0.91 (g)
- Proteins 6.86 (g)
- Fat 3.83 (g) of which saturated 0.52 (g)of which unsaturated 0.04 (g)
- Fibers 1.10 (g)
- Sodium 323.92 (mg)
Indicative values for a portion of 81 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
With these amounts, you can prepare 4 – 5 ultra-thin sheets for a 9.5 x 12.5 inches rectangular pan or a 11 inches round one.
- 2 1/2 cups Manitoba flour
- 2/3 cup water
- 1 1/3 tbsp extra virgin olive oil
- 1 1/3 tbsp milk
- 1 tsp fine salt
Tools
- Food Scale
- Bowl
- Pitcher
- Brush
Steps
Prepare the dough by starting to mix the flour with the salt and half of the water using a mixer or in a bowl. Stir with a spoon and pour in the remaining water. Turn out onto a work surface and finish kneading by hand to form a nice elastic dough. I usually divide it into four or five parts since I use two sheets at the bottom and two or three on top in savory pies. After resting, the Crazy Dough is ready to be rolled out thinly by hand into sheets and used for the base and covering of savory pies. For these, a static oven baking time of 40 – 45 minutes is needed.
Storage
Leftover Crazy Dough should be stored in the fridge and used the next day. You can prepare flatbreads like piadine in a skillet.
FAQ (Questions and Answers)
How long does Crazy Dough need to bake?
Crazy Dough has a baking time of about 40 – 45 minutes. These times vary depending on the filling.
What recipes can be made using Crazy Dough?
With Crazy Dough, you can prepare vegetable pies like cheese focaccia, Pasqualina, and generally all savory preparations.
