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Crazy Dough is one master dough recipe — that's as easy as it gets — that can be turned into endless variations of breads, rolls, pretzels, pizza, and more!
By Gemma Stafford | | 2300
Last updated on July 5, 2020
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First thing’s first: what is Crazy Dough? Well, what if I told you that from one simple yeast dough you can get endless variations ofcompletely different bread, from pizza dough, naan, focaccia, cinnamon rolls, and even loaves of cheesy bread. All you need is this one easy master recipe.
What is Crazy Dough made of?
This unique dough starts with the basics: flour, water, yeast, and sugar. But it gets a texture and flavor boost from a few eggs and rich creamy yogurt. And like many of my doughs you do not need to mix this dough on a machine, you simply mix it by hand and let it ferment.
What can you make with Crazy Dough?
With this seriously crazy dough base, you can add sweet or savory toppings and stuffings. You can roll, twist, and bake this into a variety of shapes, allowing you to successfully experiment with all kinds of different bread-based baked goods. I’ve created an amazing series of 8 different recipes around this one dough that I released over 8 weeks. You will be blown away by how easy this is to make and how versatile it really is.
My favorite thing to do is whip up this master recipe and keep it in the fridge all week long to be turned into whatever my friends and family are craving that day. No special machine needed, and messy kneading. Give this a try and you will see why this is called Crazy Dough.
How to Use Yeast
Yeast is a super important part of this dough. It not only gives it flavor, but the reaction that takes place between the yeast and the sugar is what allows the dough to come alive and grow! You will want to use dry yeast in this recipe and activate it by combining it with the sugar and WARM milk. The warmth of the milk and the sugar wake up the yeast and after 15 minutes will form a bubbly foamy mixture.
This is exactly what you’re looking for. Once added into the other ingredients, this will add air into the dough as well as that lovely yeasty fermented flavor you get in authentic bakery bread, rolls, and pizzas.
What can I use instead of yogurt?
If you don’t have yogurt you can replace it with sour cream, buttermilk, or a non-dairy yogurt of your choice. The trick here is to make sure whatever you use is rich and creamy, not runny, and neutral in flavor. My favorite yogurt to use in making Crazy Dough is thick plain Greek yogurt.
Do I have to use eggs?
I highly suggest you use eggs in this recipe as they are really important to the richness and texture of the bread. If you can’t eat eggs, you can replace the eggs with equal amounts of yogurt or a flax egg. This will not yield the exact same texture but will still make a lovely homemade bread.
Can you make Crazy Dough with gluten-free flour?
If you would like to use a gluten-free all-purpose 1:1 flour you can. Just like with any other substitution, this may affect the texture of the bread. Gluten-free flours will make for a more crispy bread with less of a chewy texture, so depending on what you are making the Crazy Dough into this can work.
Get all of my Crazy Dough Bread Recipes:
- Cheesy Bread
- Pizza
- Naan
- Nutella Bread
- Focaccia Bread
- Pretzels
- Stuffed Bread
- Cinnamon Rolls
Try These Recipes!
Watch The Recipe Video!
Crazy Dough
4.62 from 726 votes
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Crazy Dough is one master dough recipe — that's as easy as it gets — that can be turned into endless variations of breads, rolls, pretzels, pizza, and more!
Author: adapted from kitchennostalgia.com
- Dinner
- Oven
- Baking Pans
Prep Time 2 hours hrs
Total Time 2 hours hrs
Crazy Dough is one master dough recipe — that's as easy as it gets — that can be turned into endless variations of breads, rolls, pretzels, pizza, and more!
Author: adapted from kitchennostalgia.com
Ingredients
- 1/2 cup ( 4floz/120ml) milk
- 1 teaspoon sugar
- 2 teaspoons Active dry yeast - needs sponging*
- 3 1/3 cup (16 1/2 oz/500g) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 3/4 cup (6oz/180g) plain yogurt
- 1 whole egg*
Instructions
In a small jug stir together the lukewarm milk, sugar, and yeast. Let stand for 15 minutes until yeast activates. It will become foamy and start expanding.
In a large bowl combine the flour, baking powder, and salt.
In a separate bowl combine the yogurt and the egg.
Once the yeast has activated add the yeast mixture and yogurt-egg mixture to the dry ingredients. Using a fork stir everything together until it forms a loose, sticky dough.
If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
Once all the ingredients are combined gently knead/ fold the dough together until it forms a rough ball.
Cover the dough tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours.
Once the dough has risen it should be about double in size. From here you can take this crazy all-purpose dough and make it into any of the following things!
Cheesy loaf, pizza, naan bread, savory stuffed roll, classic cinnamon rolls, pretzels, jalapeno & cheese stuffed dinner rolls, and braided Nutella loaf.
Keep it in your fridge for up to 4 days. You can freeze it, too.
* If you are using Instant Yeast then you use 1/2 of the amount indicated.
*Sponging means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to body temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
Recipe Notes
*If you don't eat eggs leave it out and add a little more milk.
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Merrycheeza
4 years ago
I LOVE THIS RECIPE!! Since discovering your YouTube channel a week ago, I have made a batch of dough every 2 days. My goal is to get a stockpile of 6 balls in the freezer so I don’t have to worry that I will run out of delicious bread.
Thank you Gemma! You’re a real gem!!
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Julie Ching
4 years ago
Hi Gemma,
Would you consider providing a crazy dough whole wheat version?
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Suzanne Parker
4 years ago
Thank you Gemma for giving me the confidence to start bread making and baking! We make your crazy dough several times a week and it always turns out perfect and we love your best ever banana bread it is the best ever! My kids said it is five star banana bread and my 1 year old stuffs it in his mouth. Your oatmeal raisin cookies didnt last a day! Im a stay at home mom to six treasures and they love that mommy is making your recipes. Thank you so much for sharing your talents with us, we are loyal…Read more »
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Sandie
4 years ago
My cheesy bread was a big FLOP…my fault…totally my fault…tasted amazing though…so instead of using it for break because it deflated..I cut it up i cubes, added some garlic powder and onion seasons and voila..croutons..
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maryann crasto
4 years ago
is dry yeast equvalent to instant yeast
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Peachiej
4 years ago
Gemma, can you use bread machine yeast in this recipe? If not I will get regular yeast. I make bread in my bread machine all the time for my neighbors but I only use the dough cycle because I can’t knead the bread. Then I take it out make rolls to fill a 9×13 pan ( it makes 15 rolls) . I use the saran wrap like you suggested and a towel to let them rise. It was a good tip I got from you! Thank you! They rise much faster and my neighbors love them. I can make much…Read more »
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Victoria Alice
4 years ago
Hi. Can I use the same recipe using white whole wheat flour? Do you alway need to activate the yeast? I have never seen it written in recipes from where I live, but it always says so in the american ones…
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Inkdmama82
4 years ago
Love!! My daughter and I made a double batch today. Made a cheese loaf, a regular loaf and some cinnamon rolls!!! Thank you for the amazing recipe and all the pointers.
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annie
4 years ago
Could I use ricotta instead of yoghurt, or would it be too skimmed.
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3 years ago
Hey Gemma!
I made this dough and it is amazing!
I made all of the recipes and they are amazing!
Huge fan and you can check me out at @Aldente_Alvin on Instagram
This dough tasted amazing and freezes great!
Thanks,
Alvin
P.S. Check out my blog bit.ly/aldentealvin
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About Us
Meet Gemma
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Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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