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Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.

Crazy Dough: One Easy Bread Recipe with Endless Variations

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Hi Bold Bakers!
First things first, what is Crazy Dough? Well what if I told you that from one simple yeast dough you can get endless variations of completely different breads, from pizza dough, naan, focaccia, cinnamon rolls and even loafs of cheesy bread. All you need is this one easy master recipe.

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.

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 will release over the next 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.

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Get all of my Crazy Dough Bread Recipes:

And don’t miss my Crazy Cookie Dough for endless cookie possibilities!

5.0 from 12 reviews
Crazy Dough
Prep time
Total time
  • ½ cup ( 4floz/120ml) milk
  • 1 teaspoon sugar
  • 2 teaspoons dry yeast
  • 3⅓ cup (16½ oz/500g) all-purpose flour
  • 1½ teaspoon baking powder
  • 1½ teaspoon salt
  • ¾ cup (6oz/180g) plain yogurt
  • 1 whole egg*
  1. 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.
  2. In a large bowl combine the flour, baking powder and salt.
  3. In a separate bowl combine the yogurt and the egg
  4. 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.
  5. 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.
  6. Once all the ingredients are combined gently knead/ fold the dough together until it forms a rough ball.
  7. Cover the dough tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours.
  8. 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!
  9. Cheesy loaf, pizza, naan bread, savory stuffed roll, classic cinnamon rolls, pretzels, jalapeno and cheese stuffed dinner rolls, and braided Nutella loaf.
  10. Keep it in your fridge for up to 4 days. You can freeze it, too.
*If you don't eat eggs leave it out and add a little more milk.


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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!

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  1. Ngas on July 24, 2017 at 4:35 am

    Hi there, does this work with whole wheat flour? If yes (I really hope it does), do I need to change something in the recipe?

    Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2017 at 7:17 am

      Hi there,
      Yes, and no!
      The gluten in whole wheat flour is less available than in all purpose flour. A mix of flours would work for you. If you can find a strong brown/whole wheat flour this will help, and use it with a strong white one. A bit of experimentation required!
      Gemma 🙂

  2. Hanamasa on July 24, 2017 at 2:27 am

    What can i use to substitute the yogurt?
    I don’t have any and i don’t think i’ll get it anytime soon

  3. Elysia on July 23, 2017 at 5:55 pm

    Hi Gemma! You are seriously my favourite person to go to for amazing and simple recipes!! Anyway, I would love to try this recipe but I don’t have plain yogurt, only vanilla Greek yogurt. Can I still use Greek yogurt or do I Have to go out and buy some plain Yoghurt?

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2017 at 1:53 am

      Hi Elysia,
      Greek yogurt is a strained yogurt. A Greek style yogurt may be thickened to mimic the texture of the Greek/strained yogurt.
      This will still have the cultures so it is perfectly usable, though the protein level is lower. Vanilla will be good, i would not so much use any other flavored yogurt, they often have other ingredients too.
      Gemma 🙂

      • Elysia on July 24, 2017 at 2:00 am

        Thank you so much! I actually made the bread earlier today just to see how it turned out with the Greek yogurt and it turned out great! Just another amazing recipe from an amazing person 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2017 at 7:34 am

          Thank you for letting me know, I appreciate it,
          Gemma 🙂

  4. Profile photo of Radeyah Hannah Radeyah Hannah on July 23, 2017 at 10:13 am

    Is it possible to use curd rather that yogurt.

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2017 at 12:32 pm

      Hi there,
      Yes, you can do this, what you are looking for is the acid element of the curd, this will work for you,
      Gemma 🙂

  5. Audrey on July 22, 2017 at 9:22 pm

    Dear Gemma
    But i do have a few question though.

    1. can we actually put in some wholemeal flour into this recipe? ( not to make it fully whole meal.)
    2. When i bake the chesse loaf bread the crust tends to be super hard same goes witht he savoury bread too. is there other way to make it not so hard. or it is just like that? Cause this is the first time i made bread, and im thinking it will be like a sandwhich loaf. BTW can we make use the dough to make into sandwhich loaf?

    My gal is loosing her baby tooth so she has shaky tooth here and there a soft bread would definitely please her.

    I have tried your naan, ( we stuff it with chesse!! YUMS!!) savoury bread, pretzel, and been constantly making all these crazy dough batches by batches!! thank you so much for this awesome recipe. OFF to make another batch!!! can’t wait for the cinnamon roll to come!!! PLEASE MAKE MORE!

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2017 at 7:43 am

      Hi there Audrey,
      You can make the crazy dough using 1/2 and 1/2 white and whole meal flour, use a strong one if you can find it. The gluten in whole meal flour is not as available as it is in white, so this will help.
      It sounds like your bread is under-proofed! The kneading step, and the proofing step is very important to a good result. This will prevent a hard dough, and it will be easier to work with too.
      Bread making is a learning curve, and it takes a little practice, keep at it, small things make a big differentce, and you will learn,
      Gemma 🙂

  6. Profile photo of Annisa Annisa on July 22, 2017 at 12:31 am

    Hai gemma, lately you’ve been my inspiration for baking.
    I love all your recipe, it all turns out great ❤
    Gemma, can i use this crazy dough for making donut ?
    I still have a half of this crazy dough left, and my brother suggest me to make a donut.
    Hope you answer my question.
    Lots of love from indonesia 😊

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2017 at 4:35 am

      Hi there,
      Yes, and you can make a fried version, or a baked version, it will be good!
      Gemma 🙂

  7. Amna Tariq on July 21, 2017 at 4:09 am

    Hi Gemma
    I have been making all your recipes and they are great. Just wanted to ask if I can make cinnamon rolls from this same recipie of bread? Or do i need the same variation of adding butter in it?

  8. Profile photo of Jadelovebaking Jadelovebaking on July 21, 2017 at 1:58 am

    Hi Gemma,
    I’ve been following your crazy dough series from the start. I love this recipe. I have some suggested recipes for your crazy dough;

    * Garlic Bread
    * Pull Apart Bread (Monkey Bread)
    * Burger Buns
    * Fruit Loaf
    * Banana Bread

    Let me know what you think.

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2017 at 2:01 am

      Hi Jade,
      This is a great list, some of these are very doable, others like the banana bread, and the burger buns may need a little tweaking of the recipe, still doable though. I will put on my thinking hat, thank you for taking the trouble to make this great list,
      Gemma 🙂

  9. Yvonne on July 20, 2017 at 6:59 pm

    Hi Gemma, can I substitute eggs with avocado or can I just add a mashed avocado in it?

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2017 at 3:35 am

      Hi Yvonne,
      not sure what this will bring to the dough, but it is worth an experiment.
      It will add richness, but not so much used as an egg sub. If oyu hacve access to milled linseeds/flaxseeds, then this will be better for this task.
      I hope this is of help to you, check out the egg substitute chart here on the website for further information,
      Gemma 🙂

      • YVonne on July 21, 2017 at 6:11 am

        Hi thanks for ur prompt reply! I can just add avocado then ?

        • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2017 at 10:53 am

          Hi Yvonne,
          sure! use about 1/3 of a cup of mashed avocado per egg required, it is not one I have used, but it is an accepted sub!
          Gemma 🙂

  10. Profile photo of acappuri12 acappuri12 on July 19, 2017 at 6:51 pm

    Hey Gemma, can I make a coffee bread with this crazy dough? Cause if you ever heard, it was something like roti boy.

    • Profile photo of Gemma Stafford Gemma Stafford on July 20, 2017 at 2:16 am

      Hi there,
      In the US coffee cake/bread is usually one which you would have with coffee!
      My Mum makes a heavenly coffee flavored cake, covered in a coffee fudge frosting, but it is not a bread. I will do this one day.
      I am not sure how coffee flavor would hold up in a yeast bread, but I would be prepared to give it a shot at some point.
      Roti boy type/Mexican/Malaysian soft buns do not have a coffee flavor in the roll, just on top, in the frosting. Leave it with me, i will have a go!
      Gemma 🙂

      • Profile photo of acappuri12 acappuri12 on July 20, 2017 at 6:28 pm

        Awwhhhh thank you gemma. You’re the best.

  11. Michelle on July 19, 2017 at 4:26 pm

    Today, I tried this recipe for the second time, first time it did not rise. Anyways, question about freezing it, or even keeping it in the fridge. Would you suggest preparing the whole job before putting it up? This would be an awesome time saver when I am baking for my Farmers Market sales. Tonight, I am making 2 plain loaves (full size) and 4 mini cheese loaves. They are still in the oven, but smell totally awesome! I’m thinking maybe I could do up some cinnamon rolls, pretzels and varies other breads and then just thaw (or warm up) on bake day. Leaving me with basically just the sourdough to have to completely work bake day.

    Any thoughts on this?

    • Profile photo of Gemma Stafford Gemma Stafford on July 20, 2017 at 2:44 am

      Hi Michelle,
      There is a technique use by commercial bakers, where they partially bake, and freeze. This ensures the rise is complete, and the refreshed product feels freshly baked.
      People do know the difference though, and bakers always worked through the night! I remember starting ovens at 4.30 in the morning, to get the baking started when working in a busy resort. I do not know what to suggest really, as I do not know what you have in terms of storage/oven space etc, this matters when trying to do a lot of baking, and at different temperatures. Chill and bake can work too, but this needs to be chilling at about -1 to +3C, not in the fridge.
      I hope this is of help to you, it is a challenge!
      Gemma 🙂

      • Michelle Hudson on July 20, 2017 at 4:10 am

        Thanks so much for the quick reply, I had not thought about partially baking before. I’m self – taught so every little tip helps! Your website has been a blessing and a joy, I am so glad I found you on YouTube. BTW, the bread came out a little dark on top, but other then that, it is an awesome bread! Light and fluffy, with a great flavor (even the plain).

        • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2017 at 12:50 pm

          That is great Michelle, your oven temp may have been a little high for this bread. You can reduce the time either for a more even result.
          i hope this has been of help to you, best wishes for your baking,
          Gemma 🙂

  12. Suppezhang on July 19, 2017 at 2:07 am

    hi Gemma
    i’ve been following your crazy dough series from the start,, i wanted to try it since it is really crazy and so simple … but i’m having the problem from the 1st series, i don’t have the Yogurt, is there any substitute ingredient to replace the yogurt ?
    because in my country, Yogurt is so super expensive,,

    i did try to use your homemade yogurt, but the outcome was not thick enough,, please help,,, so i can try this endless crazy dough to make anything i want…. OMG this is awesome,, can’t wait see your reply about the replacement of yogurt,,

    • Profile photo of Gemma Stafford Gemma Stafford on July 20, 2017 at 3:55 am

      Hi there,
      there are a number of things you can do!
      You can strain your own yogurt to thicken it. you do this on the fridge, overnight. Use a sieve, lined with a clean, sterile, cheesecloth/fine cloth. the whey will separate leaving you with a thick yogurt. This is what Greek yogurt is!
      You can use a buttermilk/buttermilk substitute. I have one here on the website. This is about the acid ingredient, and the softening effect on the crumb.
      ( can make as little as you like of this.
      Gemma 🙂

      • Suppe Zhang on July 20, 2017 at 7:04 pm

        hi Gemma,
        thanks a lot, i will definitely try the butter milk,, i hope i can use it for many other recipes,
        looking forward to see your upcoming videos of Crazy Dough bread recipe…

        Amazing Gemma,
        Suppe Zhang 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2017 at 3:16 am

          Thank you, that is very kind, stay tuned, lots more to come,
          Gemma 🙂

  13. Ramon on July 16, 2017 at 8:19 pm

    Hi Gemma!
    I like to use buttermilk powder ( i have lots) instead of plain yogurt… how do i go about it? Can i just add 3/4 buttermilk powder directly to the dry ingredients and and not adding water? Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2017 at 12:01 am

      Hi there,
      You can do this! I would mix it one part powder to four parts water. For this recipe I think you can use a scant 1/4 of a cup of powder, to 3/4 cup of water, to replace the yogurt. Do add the other liquids carefully, stop when the dough comes together, you do not want to over wet it, it will be a different mix without the yogurt.
      Gemma 🙂

      • Ramon on July 17, 2017 at 3:35 am

        Hi Gemma, Thanks a lot for the speedy reply. Will do as you suggested. I hope to perfect this recipe as i have so many stuffing ideas playing in my mind. We Filipinos love to eat… we have three snack time here ( a little after breakfast, a little after lunch and a little after dinner!!!) with this crazy dough , i can sell more bread online ( i have a small home-baked business). Thanks again and hope you won’t get tire answering questions about baking.

        • Profile photo of Gemma Stafford Gemma Stafford on July 17, 2017 at 9:26 am

          wow that is fantastic!!! Good luck with it and your creations. Keep me posted 🙂

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