Today’s recipe is savory and fragrant: crazy dough with oil and wine to make savory pies and rustic dishes.
Crazy dough is a basic recipe for savory pastries, a simple dough to make but very useful and versatile in the kitchen with which you can make savory tarts, rustic dishes, and snacking crackers. It has the same soft texture as shortcrust pastry but once cooked it becomes crispier and perfect as a shell for savory pies. The presence of white wine makes it more crumbly and gives that unmistakable aroma that will enhance your preparations even more.
As with all preparations, everyone has their own foolproof version, the one I give you today is the one my mom has been using forever, taken directly from her notebook kept in a small drawer in the kitchen.
I often use it when I don’t have butter at home to make a shortcrust pastry, in fact, the crazy dough with oil and wine for savory pies and rustic dishes contains neither eggs nor butter nor yeast. Thanks to the presence of oil replacing the butter, it can be used immediately without resting in the fridge.
Let’s see together, step by step, how to make our recipe.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1 mold of 9.5 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for crazy dough with oil and wine
Below you will find the links to the ingredients used
- 4 cups all-purpose flour
- 7 oz olive oil
- 6.8 oz dry white wine
- 1/2 tsp fine salt
Tools for crazy dough with oil and wine
Below you will find the links to some tools used to make the recipe
- 1 Scale
- 1 Measuring cup
- 1 Pastry board
- 1 Saucepan
Let’s get started!
Preparing crazy dough with oil and wine is very simple and requires very few steps. Measure and weigh all the ingredients. Pour the oil and wine into a saucepan and heat them slightly over the fire.
On a work surface, create a fountain with the flour, add the salt, and pour the lukewarm oil and wine.
Knead by first taking the flour closest to the liquids and incorporating it, then start taking the outer flour and work the dough until you get a smooth and soft dough ball.
Now the crazy dough is ready to be used if you need it immediately, otherwise, you can put it in the fridge wrapped in cling film. When you decide how to use it, take a photo of your recipe and post it on social media tagging me (unaricciachepasticcia), I’m waiting for you!
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Riccia’s Advice
Crazy dough with oil and wine for savory pies and rustic dishes can be used immediately but also stored in the fridge, wrapped in cling film, for a couple of days.
FAQ (Questions and Answers)
What can crazy dough be used for?
Crazy dough with oil and wine is perfect for making savory tarts, but also simple crackers and snacks. Perfect for rolling out and creating bundles.
