Crazy Ligurian dough is a simple base for preparing typical Ligurian savory pies that has spread to other regions.
Easy, quick, and made with very few ingredients: flour, oil, sparkling wine or water, and salt.
All ingredients that are almost always in your pantry.
Crumbly, light, as it is without eggs and yeast, and crunchy.
It’s prepared in just a few minutes and rolls out easily with a rolling pin. It can be said to be within everyone’s reach, even for the most inexperienced.
Once rolled out, it is essential to prick the base and surface with a fork and brush the dough that acts as a lid with a little extra virgin olive oil.
As in all my recipes, I only use type 1 or 2 stone-ground flour as they are less refined and retain all the properties of the wheat. For those who do not have them available at home, you can use type 00.
The recipe is for a round pan of 12 inches.
I recommend these savory pies to use with crazy dough
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Crazy Ligurian Dough
- 2 cups type 1 flour
- 1/2 cup sparkling white wine or sparkling water
- 2 tbsps extra virgin olive oil
- 1 tsp fine salt
Tools
- 1 Bowl
- 1 Wooden Spoon
- 1 Pastry Board
- Plastic Wrap
Steps for the preparation of Crazy Ligurian Dough
To prepare the delicious Crazy Ligurian Dough, let’s start by getting a bowl
And with a wooden spoon coarsely mix the ingredients and then pour them onto a pastry board. Then knead vigorously with your hands for 5-6 minutes
until you obtain a compact dough. Crazy dough does not need to rest, so it is ready to be rolled out, well floured, to the desired thickness. Before baking, brush the surface with a little extra virgin olive oil to make it even more crumbly.
Cooking times vary according to the recipe prepared. Normally it bakes in 30-35 minutes in a static oven at 356°F.
Storage and Notes
Crazy dough can be frozen wrapped in food-grade plastic wrap.
If there is leftover dough, nothing is thrown away. I cut 6×6 inch squares and bake them on the oven rack. Once cooked, you’ll be surprised by their goodness. They’ll be crunchy and bubbly, excellent substitutes for bread.
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FAQ (Questions and Answers)
If I have a larger pan, how do I calculate the quantities
Simply by doubling them
