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Crazy Dough Pizza Recipe - One dough will yield you this amazing result!

Crazy Dough Pizza

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Hi Bold Bakers!

Recently, I shared with you all the recipe for Crazy Dough! It’s probably one of my favorite recipes I’ve ever shared, because it’s a no-fuss, no-knead recipe with tons of Big and Bold potential. From just a single bread dough base, you can make a variety of entirely different sweet or savory bread-based baked goods, ranging from naan bread, cinnamon rolls, dinner rolls, or even cheesy bread loafs, to name but a few. As a result, the potential for this dough is limitless. All you need is my master dough recipe and you’ve got tons of baked goods at your disposal!

One of the the many creative ways you can use crazy dough to improve your baking is by making it into a pizza base to create some Crazy Dough Pizza! It works perfectly as a pizza dough, since it’s easy to roll and gives you a thin, crispy crust when cooked. If you put on my 5 Minute Pizza Sauce in addition to the dough, you’ve got yourself a delicious gourmet pizza!
This recipe makes around four large pizzas, perfect for a hungry family on a weekend night. However, if you don’t see yourself eating all four pizzas in one go, pop the others in the freezer pre-portioned. Simply defrost your pizzas dough when the craving kicks in.
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While I adore the classic pepperoni and cheese pizza, I recommend rooting around in your fridge for other tasty ingredients you can throw on there. Most of baking is about experimenting, so throw in some new things to see what you like! Bake your pizza in a hot oven for just 9-12 minutes to get that lovely crust nice and crispy.
Once it was done baking, I couldn’t have been happier with the result! The dough rose up around the edges, forming a delicious crust and crisped up on the bottom just like any pizza lover likes!

I’m so happy to be able to add this recipe to my pizza repertoire. Since it’s so simple to make, requires no special ingredients, and keeps in the flavor like a dream, I can’t imagine making pizza any other way. Due to this recipe, I can have delicious homemade pizza any day of the week, which is a dangerous idea in my house!

If you liked my Microwave Pizza in a Mug or my Pull Apart Pizza Bread, you will absolutely love this instant classic. I cannot wait for you to give this Crazy Dough Pizza a try!

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What else can you make with Crazy Dough? Check out my Crazy Dough Cheesy Bread Recipe!

4.61 from 28 votes
Crazy Dough Pizza Recipe - One dough will yield you this amazing result!
Crazy Dough Pizza
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Crazy Dough is one easy recipe for how to make bread and endless variations like my Crazy Dough Pizza recipe for a thin, crispy pizza crust you'll love!

Course: Dinner
Cuisine: American
Servings: 4 large pizzas
Author: Gemma Stafford
Ingredients
  • 1 batch crazy dough
  • Olive oil for brushing
  • 1/2 cup (4oz/120g) pizza sauce
  • 2 cups (6oz/80g) shredded mozzarella cheese
  • 1/4 cup (4oz/120g) pepperoni
  • 1 teaspoon italian dry herbs
Instructions
  1. Preheat your oven to 450oF (225oC). Place a pizza stone or a flat baking tray in the oven to pre heat.
  2. On a lightly floured surface roll out the crazy dough base to around 10 inch round.
  3. Carefully transfer your pizza base to the flat edged baking tray that has been dusted with flour. Dusting it with flour helps the pizza slide off easily.
  4. Brush with olive oil the spoon over the sauce in a even layer.
  5. Sprinkle over the cheese and top with pepperoni or additional toppings of your choice (I love to add olives, onion, diced bell peppers, its endless).
  6. Slide your pizza from the tray directly on to the pre-heated tray in the oven (if you find your pizza is too heavy with toppings to slide then just put it into the oven on the tray it is already on).

  7. Bake for about 9-12 minutes until the curst is slightly risen and crisp and the cheese is melted and bubbling.
  8. Slice and serve immediately. Enjoy!

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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133 Comments

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  1. RF74 on August 4, 2019 at 3:10 am

    My stepdaughter had friends over so I made three pizza out of one crazy dough. Garlic spinach, pepperoni and rotisserie chicken with mixed vegetables. The teenagers loved them! I figured out that I need to lower the temperature by 10F if it’s required under 375 and by 20F if it’s higher than 375. For most of the recipes, no need to bake longer.
    Thank you so much for your easy awesome recipes!

    • Gemma Stafford on August 5, 2019 at 1:53 am

      Hi Rachel,
      you did them a big favor too, letting them see that these things can be done easily at home, no big cost involved. Well done. Thank you for this kind review too, I appreciate it,
      Gemma 🙂

      • RF74 on August 5, 2019 at 2:28 am

        My stepdaughter loves baking, too. Especially bread. She does get frustrated on bread. One of the reasons to share every of your recipes is to have her learn more and enjoy baking again. Can never say thank you enough to you.

        • Gemma Stafford on August 6, 2019 at 3:11 am

          Thank you so much Rachel.
          The frustration with bread is often to do with the type of yeast used. This little bit of information may help her:
          Fresh or Compressed Yeast: This should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope (9g) of dry yeast.
          Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator. This one needs sponging in most cases.
          Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
          To replace fresh yeast with dried yeast:
          For dry active yeast, you generally need to use half the quantity of fresh yeast stated in the recipe and for instant yeast, you need to use 1/4 of the quantity of fresh yeast. So if the recipe has 30g (1 ounce) fresh yeast then you can use 15g (1/2 ounce) active dry yeast or 7g (1/4 ounce) instant yeast instead.
          Gemma 🙂

          • RF74 on August 6, 2019 at 3:15 am

            Thank YOU so much! We’re learning so much from you.

            • Gemma Stafford on August 6, 2019 at 3:22 am

              <3



  2. Sharon Perrett on July 18, 2019 at 12:12 pm

    My daughter loves pizza, yesterday I made three batches of crazy dough, I divided each batch after first proof in half, labelled freezer bags as crazy dough and the date. I gave my son two bags to take home. I froze 3 bags and put the remaining bag in the fridge. Today I halved the dough and made myself a beautiful homemade pizza with fresh spinach leaves, sliced red onion, sliced chestnut mushrooms and halved olives, I sprinkled on grated red leicester cheese and some strong cheddar. Put in the oven and cooked for about 15 mins. It was delicious and I have plenty in the freezer for when my daughter visits me. Thank you for such wonderful easy recipes. I suffer with arthritis in my hands and knees so this recipe is ideal for me. I have just submitted a photo of my lovely pizza before I sliced and ate it. Can’t wait to try more of your fantastic recipes.

    • Gemma Stafford on July 21, 2019 at 5:28 pm

      Hi Sharon,

      Sorry for my late reply. You think like me because that is exactly what I do. If I’m not parceling food in sandwich bags I’m vacuum sealing for future use.

      Really thrilled you liked the crazy dough pizza. It’s a fan favorite.

      Best,
      Gemma.

  3. Anusha on April 2, 2019 at 9:20 pm

    Hi Gemma!

    I have tried bread twists with crazy dough. I got very soft inside but outer layer is hard. Of course it is far better than other recipes which I tried till now.
    Can you please tell what could be the reason of this?
    I have kept the remaining dough in refrigerator. Tomorrow I’m going to try pizza. Do you think I will get the hard crust?

    If you have garlic /paramesan bread twists recipe please share with us. I really love those twists which we get in Dominos. If you are sharing the recipe means we can blindly trust that it definitely works. Please Please try for Dominos bread twists recipe.

    Thank you

    • Gemma Stafford on April 3, 2019 at 7:38 am

      Hi Anusha,
      This dough tends to be a little crusty, it should not be hard though. I know the soft style roll you are referring to. There is a process called ‘Tanzhong’ which involves making a flour and water paste, which you add in to the wet dough, and which by some magic makes for a light and fluffy bread. I will show you how sometime. You can try it! 1/2 cup water. 3 tablespoons of flour from the recipe. Whisk these together in a microwave safe bowl and cook in 10 second intervals until you have a thick glossy paste, this should take 30 – 40 seconds, until you have a thick paste. You then add this back to the wet dough, and carry on! Try it, it is magic!
      Gemma 🙂

      • Anusha on April 11, 2019 at 7:34 pm

        Hii Gemma!
        Sorry for late reply , Sure I will try one day. Thank you😊

  4. C on March 24, 2019 at 11:58 am

    Just tried your recipe and the taste is so great.. I just got 3 10″ pizza, I think my dough didn’t rise well?

    I wanted to make another batch to try cheesy loaf and naan bread, but I have no more yogurt, can I use the buttermilk substitute which is milk+vinegar? Will there be a significant change on its taste and texture? Thanks.

    • Gemma Stafford on March 25, 2019 at 12:14 pm

      Hi, yes buttermilk is a great sub, it will work very well. Enjoy!

  5. Imane on March 20, 2019 at 3:52 pm

    Thanks Gemma for yummy recipes. You made baking become easier and more fun. This is the best pizza ever.

    • Gemma Stafford on March 21, 2019 at 6:23 am

      Delighted to hear that!!!

      Gemma.

  6. Carole Corbett on March 6, 2019 at 2:53 pm

    Hi!

    Made crazy dough pizza! Excellent. It rose up beautifully in the oven. My husband loved it.

    I had enough from your recipe to make two more pizzas. i can’t eat it but I did taste a tiny bit of the crust cause I just had to! I stuffed the crust with mozzarella and put sesame seeds on the outer crust as well. I’m going to prep two more crusts, bake for a few minutes to firm up and freeze for later.

    Easy dinner!

    Thank you,

    Carole Corbett

    • Gemma Stafford on March 7, 2019 at 3:23 am

      Hi Carole,
      Thank you as usual for your loyal support. I love the idea of the stuffed crust, and sesame seeds are a delight with any bread. Good input here Carole, I appreciate it,
      Gemma 🙂

  7. Ranjani on February 11, 2019 at 10:35 am

    Hi , I have tried n number of dough for pizza … but this one s excellent … I got a very nice crust …I made Hawaiian pizza with chicken. I uploaded pic as well… thank you so much for given such a good recipie. I wish you all the best ..

    • Gemma Stafford on February 12, 2019 at 9:41 am

      YUM Hawaiian is Kevin’s favorite, i make it all the time. Great job 😀

  8. Alicia on January 28, 2019 at 5:24 am

    Hi Gemma,
    I’m a new fan who is really enjoying your videos. I am a working mum with teenage son who is a picky-eater. You mentioned your crazy dough can be frozen. I was wondering if I can make the dough ahead, shape it and add ingredients and then put in a bag in the freezer as ready-made meal for the evening so it can be just put straight in the oven. If not, what is the best process for making the dough ahead of time, freezing and then making pizzas in the evening a later date. Your help is really appreciated!

    • Gemma Stafford on January 28, 2019 at 9:19 am

      Hi Alicia,
      Yes, ish!
      The problem is that you will need to proof it before baking. It will defrost quickly enough, but you will then need about 30 minutes to allow it to grow, so that it is nice and airy.
      You can always freeze this for pizza. This is a flat bread, so the proofing is not so important, it just needs to defrost, then it can be shaped. If it resists, leave it for 5 minutes and try again, dough, like me, loves a rest!
      I freeze dough in portions, a few drops of oil in a freezer bag, squeeze it around, add the dough in portions, and freeze these balls together in a freezer box or bag. Remove the bag as soon as it is possible when it is defrosting, this will allow the dough to relax.
      Get your young man involved in this process. boys love to bake, and will always eat what they prepare themselves! that is my trick 😉
      Gemma 🙂

  9. Jenny on January 15, 2019 at 9:28 am

    HI, I’ve been looking for a thin crust pizza recipe for a long time and yours looks awesome. I also love that I can make lots of other things out of the dough! I know one batch of dough makes 4 large pizzas, but if I halved the dough would that be enough or too much to fill one large sheet pan? Also, my smoke alarm is really sensitive, what will the pizza be like if I don’t preheat the tray? Thanks!

    • Gemma Stafford on January 16, 2019 at 3:13 am

      Hi Jenny,
      Not my business but I am wondering if the alarm is the right type for your kitchen, you can ask at your hardware store, generally these are designed to detect heat, and not be affected by steam for instance. Sorry, to answer your question.
      The process of baking a pizza relies on high heat, the hotter the oven, and the stone/pan, the better the result.
      My mum starts hers on a cast iron flat griddle, transferring to the oven, or the BBQ when nicely browned underneath, it is all about the crust. This may be an option for you.
      A wood burning traditional pizza oven will heat to 500C, really hot, an so much hotter than most domestic ovens, which usually go to 250C.
      You can also use your grill/broiler to heat the stone/pan, and the tip from another bold baker is to form the pizza on baking paper and transfer this, paper and all to the hot pan/stone, this makes sense too, and would allow you to prepare the next one, without removing the hot pan from the oven. Think about it, you can be creative with this!
      Gemma 🙂

  10. Amy on January 5, 2019 at 4:36 am

    I used to make my own pizzas, but haven’t been well enough to manage my old dough recipe. This has given me back that ability. I wasn’t up to doing photos, but it was plain cheese anyway.
    I used to take bits of ham…lunch meat that needed using up, say, or leftovers…cut them small, & I’d steam them in a skillet for a few min. & then cook the water off until it was caramelized. Then I’d put ~2/3 mozzarella – ~1/3 grated Swiss with it, on top because I wanted the taste of a hot ham & cheese sandwich mixed with the pizza flavors (hence crisping the meat first). Since the meat was already heated through, it made the cook times for everything the same, & I got the taste I wanted. If I wanted a bacon pizza, my husband is allergic to it & hates turkey bacon. In that case I’d cut the ham pieces smaller, crisp the ham much more, adding a tiny bit of olive oil & crisping it til it looked like bacon. A bit of cheddar – just a small bit – really improved the flavor, something I had to do once when I didn’t have quite enough mozzarella in the house.
    I prefer roasted veggies as topping because they aren’t as bitter as fresh can be…I just don’t roast them all the way. Just enough that they’ll cook the rest of the way on top of my pizza.
    Thanks for giving me the chance to make my own again.
    BTW, once, when I had to travel for business, I had a specialty pizza with pumpernickel crust at a local spot in a strip mall (in Winston-Salem, NC, about 20 yr ago now. I hope their business succeeded, as it was great). I’ve made pumpernickel bread before…but I was thinking ham & cheese pizza on rye crust would be great. Is there any way to adapt this recipe to make multigrain, rye, even pumpernickel dough (I realize it’d have to be a mix of regular & specialty flours), or would it have to be kneaded because of the properties of the flour?
    Thanks. 20 years ago I’d have answered that question & told you if it worked, but I’m thinking one of your other readers might have tried it if you haven’t.
    BTW the topping on my pumpernickel crust was eggplant parmesan. My son was about 8 then, & when I had to travel, I called every night. I told him I’d had pizza for supper & when I told him what kind, there was dead silence on the other end of the line…then a big sigh, then (in a very patient tone, as if instructing his best friend’s baby sister), I heard, “Mom, that’s NOT a pizza!” Best laugh of my day!

    • Gemma Stafford on January 7, 2019 at 3:55 pm

      Hi there! Thank you so much for the lovely message and for sharing. I love all the topping ideas you have, especially roasted veggies, YUM!

  11. Debarati on November 24, 2018 at 10:31 am

    I love your recipes and the way you make things so simple. Tried your crazy dough pizza with my kind of tandoori sauce n toppings. Turned out absolutely delicious!

    • Gemma Stafford on November 24, 2018 at 6:10 pm

      Great! I’m thrilled to hear you liked the dough. Thanks for trying it out.

      Best,
      Gemma.

  12. GrammyE on November 17, 2018 at 1:24 am

    I live in HI and if you can believe it, there are some real pizza snobs out here. They cringe when they see a rolling pin to make pizza crust. Will this work if I just do traditional pulling and shaping etc rather then rolling it.

    • Gemma Stafford on November 19, 2018 at 9:01 am

      Hi there! Yes you can, but a rolling pin works very well!

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