Crazy dough with olive oil, or dead dough with olive oil, is an extraordinary base for savory pies, rustic dishes, excellent for strudels, turnovers, or calzones, savory snacks, easy and quick to prepare, ready to use immediately, without yeast and without rising wait times, which does not rise when cooked, hence the name crazy dough, or dead. I often use it when I have no idea what to prepare for lunch or dinner, or if I crave something tasty, in a couple of minutes I knead some flour, roll it into a thin sheet, and invent something with what I have in the fridge, and if there’s nothing, it’s great even on its own, fried, or baked to make delicious snacks, but 2 potatoes, some eggs, and cheese are always at home, and the savory pie with crazy dough with olive oil is quickly made and served. In short, crazy dough with olive oil is a real lifesaver in millions of occasions, a thousand times better than puff pastry, homemade, costs nothing, and is prepared in a flash. Great for preparing delicious fried foods, but also appetizers, and all sorts of dishes, lighter, with baking, as always oven at 350°F until fully cooked, cooking times vary depending on what you prepare, a few minutes for snacks, strudel in about 30 minutes, savory pies even a bit more, depending on whether they are open or closed.
With this base, I have prepared:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cuisine: Italian
Ingredients for Crazy Dough with Olive Oil
- 2 1/3 cups all-purpose flour
- 2/3 cup hot water
- 2 tbsp olive oil
- 3 pinches salt
Tools
- 1 Bowl
Steps
1. In a bowl, put the flour, add the salt, make a well in the center, add the hot water and olive oil. The water should not be boiling, otherwise, it will be hard to knead.
2. Work the ingredients with your hands for a couple of minutes until you get a smooth and homogeneous dough ball. Let it rest a few minutes so that it becomes very elastic and easy to roll out on a slightly floured surface with a rolling pin. To make the dough even more elastic, you can add a little white wine vinegar.
There is no need to work the dough longer.
If the dough is too soft, you can use a little flour to make it non-sticky.
It’s not necessary to let the dough rest, but a little rest makes rolling easier. If you’re in a hurry, you can roll it out immediately on a floured surface with rolling pin, or with a pasta machine, depending on what you need it for. Take breaks to make the dough elastic and easier to roll out.
You can make savory ravioli, fried or baked, sweet or savory strudel, open and closed pies, with this dough, but you can also prepare a puff pastry, rolling the dough thin, brushing it with olive oil, folding it over itself to create layers, or you can make thin sheets to overlap, brushing them with olive oil as you go.
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Crazy dough can be stored in the fridge for a couple of days, well sealed, or it can be frozen. Once cooked, it can be stored in the pantry or fridge, depending on what you’ve prepared.
Try my olive oil flatbread, quick without yeast and lard, in an extraordinary vegan version.
Try the super soft olive oil buns, for hamburgers or to fill as you like, even with Nutella.
