Makes Enough Dough for One 18 x 12-Inch Crostata
This dough is quite simple to make and freezes beautifully. Make a double batch and freeze half, securely wrapped in plastic, to make your next crostata even easier.
- 2 cups all-purpose flour, or as needed
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt
- 1/3 cup water, or as needed
Process the flour, oil, and salt together in a food processor fitted with a metal blade until smooth, scraping down the sides of the work bowl once or twice. With the motor running, pour in enough water to make a smooth, very soft dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if the dough begins to stick to your hands, until the dough is very smooth and no streaks of flour or oil remain, about 1 minute. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature or for up to 1 day in the refrigerator. Allow refrigerated dough to stand at room temperature for 30 minutes before continuing.
Alternatively, pile the flour on your work surface and make a well in the center. Add the olive oil, 1/3 cup water, and the salt to the well. Mix the dough.