Crazy dough

Foto Crazy dough
Foto - Crazy dough


200 gr. flour type “2” (semi-wholewheat)

50 ml. Extra virgin olive oil

80 ml. Lukewarm water

1 pinch of salt


Knead the ingredients, working well with the hands and form a soft and even dough. Leave to rest for 1 hour, at room temperature, before rolling.

Roll with a rolling pin.

Ideal for savoury tarts, strudle, crackers, breadsticks, baskets….