Crazy Dough: the recipe for the perfect dough with no yeast

Crazy Dough is a basic dough whose ingredients are mainly water and flour. It is also called "dead dough", since there is no yeast. This type of dough often replaces the shortcrust pastry and it is mainly used to make strudel. The only fat used is extra virgin olive oil, which is added instead of butter. More elastic than shortcrust pastry, crazy dough has a delicate flavor, almost insipid, for this reason it is often used to prepare not only pies and strudels, but also savory pies.

How to Make Crazy Dough

Place the flour in a fountain shape on the work surface.

Pour water into the center and add a pinch of salt.

Also add the olive oil.

Start kneading with your fingertips until the flour has absorbed all the water.

Then work the dough vigorously for a few minutes until you obtain a smooth dough.

Wrap the dough obtained in cling film and leave to rest for 30 minutes at room temperature.

After the resting time, your Crazy Dough is ready to be rolled out into a thin layer and used as desired in sweet and savory recipes.

Tips and Uses 

The crazy dough must absolutely rest for about an hour, preferably in the refrigerator. Only in this way the dough will take on the right texture. Roll it out well until you get a very thin sheet; the lower the thickness of the wrapper, the greater the degree of final crunchiness.

Crazy dough can be used to prepare a delicious sauerkraut strudel, or for a savory pie with broccoli and sausage.

How to Store Crazy Dough

The crazy dough can be perfectly stored in the refrigerator for up to about 2 days. Cover it with plastic wrap so it doesn't dry out though. If, on the other hand, you want to make crazy dough well in advance, or have it always available, put it in an airtight bag and freeze it. Just take care to take it out of the freezer about 6 hours before you need to use and stuff it.