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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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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!

Hi Bold Bakers!
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 of completely 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.

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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:

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TRY MY NEW CRAZY MUFFINS

Crazy Muffins - One Easy Muffin Recipe with Endless Flavor Varieties!

4.44 from 250 votes
Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.
Crazy Dough
Prep Time
2 hrs
Total Time
2 hrs
 
Author: adapted from kitchennostalgia.com
Ingredients
  • 1/2 cup ( 4floz/120ml) milk
  • 1 teaspoon sugar
  • 2 teaspoons dry yeast
  • 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
  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 & cheese stuffed dinner rolls, and braided Nutella loaf.

  10. Keep it in your fridge for up to 4 days. You can freeze it, too.
Recipe Notes

*If you don't eat eggs leave it out and add a little more milk.

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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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1 Comments

Write a Comment and Review

  1. Karla on July 9, 2019 at 5:12 am

    Hi Gemma,

    How about using bread flour or half bread flour/half all purpose? Will the amount of other ingredients change? Thank you!

    • Gemma Stafford on July 11, 2019 at 2:18 am

      Hi Karla,
      this is a good question!
      All-purpose flour is white wheat flour, which is also described as plain flour. It has no additions, such as raising agents. It has a gluten content of between 9% -11.5% though it can be higher. % Gluten is described as protein on flour packs. If you have just one flour in your kitchen have this one. You can lower the gluten by removing some of the flour from the recipe and adding cornstarch/cornflour in its place. You can increase the gluten too by adding vital wheat, or blending strong and plain flour as you suggest here.
      First, though check the panel on the pack, the gluten is expressed as protein, if it is 11.5% on your plain flour then there will be no need to add the bread flour, under that, go for it!
      Gemma 🙂
      Bread Flour/Strong Flour is a high gluten flour which contains about 12% – 13% protein, and it is, of course, best for bread.
      Flour in different places behaves in different ways, just to complicate the matter further, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature, etc. It is much easier to add more than to take some out! So, stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. Easier to add more than take some out.

  2. RF74 on July 4, 2019 at 2:05 pm

    I made matcha and adzuki bean bread which surprised me. It used to be difficult but this recipe gave me confidence. It was crunchy outside soft inside while fresh. Tastes more flavorful when it cools down. The spongy texture always bounces back. Thank you so much, Gemma!

    • Gemma Stafford on July 5, 2019 at 4:49 am

      I saw your photos too, thank you so much for submitting these, it is a great help for other bold bakers.
      Well done you, you are learning by doing, the best way!
      Gemma 🙂

  3. Suggested Resource site on June 27, 2019 at 10:16 am

    I simply wanted to say thanks again. I’m not certain the things I would’ve carried out in the absence of these points provided by you regarding such field. It was before a real daunting difficulty in my view, nevertheless considering the very skilled style you treated the issue took me to jump with fulfillment. Extremely grateful for the advice and then expect you comprehend what a great job that you’re putting in training the rest all through your site. Most likely you’ve never met all of us.

    • Gemma Stafford on June 29, 2019 at 1:04 pm

      I’m thrilled to hear that!! Thanks for trying it out and for your lovely message.

      Best,
      Gemma.

  4. Rose Morales on June 21, 2019 at 11:58 am

    Hi Gemma,
    Thank you for the amazing recipe. I would like to know if I will use instant yeast what do i need to do? Is it the same measurement of a dried yeast?
    Thank you.

    • Gemma Stafford on June 23, 2019 at 8:55 am

      Hi Rose! Yes you can definitely use instant yeast in this recipe. Use 3/4 of the amount to substitute. As instant yeast does not require sponging, you can add this directly to the flour, proceed to mix and knead then proof. Hope this answers your question!

      Gemma 😊

  5. Amy on June 18, 2019 at 6:27 pm

    Hi Gemma,

    Was just wondering if I can use low fat milk in this recipe, and would brushing the dough with olive oil instead of butter work as well?

    Cheers!

    • Gemma Stafford on June 19, 2019 at 3:28 am

      Hi Amy,
      the difference between low-fat (1- 2% fat) milk and full-fat (3.5%) milk is little enough and for this type of recipe will make no appreciable difference.
      I hope you enjoy this bake,
      Gemma 🙂

  6. Tunga on June 17, 2019 at 10:35 pm

    Hi Gemma

    Love your recipes. I have always wondered if we can use the same recipe in microwave as well. How to convert to microwave cooking itme? What is the difference between oven and microwave in terms of baking?

    Thanks in advance 🙂

    • Gemma Stafford on June 18, 2019 at 2:08 am

      Hi there,
      yeast baking does not do well in the microwave. Funny enough, the very lowest setting can be used to proof dough, though I would only use it in the coldest conditions. The joy of bread baking is in taking a golden loaf from a hot oven, the heat adds to the color and the flavor. That is not to say that you could not try it, but the way a microwave distributes heat will not be so good for this type of bake,
      Gemma 🙂

  7. Nothing on June 13, 2019 at 12:23 pm

    Hi, Could I use crazy dough for making baked donuts? Or do I have to use the specific donut recipe? Thank you.

    • Gemma Stafford on June 13, 2019 at 4:16 pm

      Yes, this is basic bread dough and will work well for donuts. See too this one, which can be baked or fried (https://www.biggerbolderbaking.com/no-knead-donuts/). This is a really useful dough to try, so versatile and so many recipes for this here on my website too. I hope this is of help. Gemma 🙂

  8. Victoria Alice on June 13, 2019 at 5:23 am

    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…

    • Gemma Stafford on June 13, 2019 at 8:22 am

      Hi Victoria! You can use white whole wheat flour, but note that this will not behave the same way as an all purpose flour. As this is whole wheat, it will require a different level of moisture. As well as will ferment faster as this type of flour includes the bran, germ and all.

      The yeast will require activation if you do not use an instant yeast. Fresh yeast and dry active yeast will need to be activated with a little lukewarm water and/or sugar

  9. Dolores Marquez on June 12, 2019 at 4:47 pm

    Love your recipes .

    • Gemma Stafford on June 12, 2019 at 8:07 pm

      Thanks so much Dolores 🙂

      Best,
      Gemma.

    • Gemma Stafford on June 12, 2019 at 8:07 pm

      Thanks so much 🙂

  10. BushraFatima on June 12, 2019 at 2:13 pm

    Hi there Gemma …
    Thank you for sharing your recipes with all tips and tricks …. It helps alot …
    I wanted to ask that can all purpose flour be sustituted with whole wheat flour …
    And can we use baking powder and baking soda in susbstition to yeast ….

    • Gemma Stafford on June 12, 2019 at 2:54 pm

      Hi Bushra! Thanks for the kind words. You can use whole wheat flour instead of all purpose flour, but the results will be different. Whole wheat flour behaves differently. Case in point, it absorbs moisture differently. So you might need to add a little more liquid. The texture will also be different, usually denser. As for replacing yeast with baking powder and soda, in this recipe, you would need both the yeast and the baking powder for it to work. Yeast not only provides rise, but also flavor to the dough. Hope this answers your question. Gemma 😊

  11. Cassandra Carter on June 8, 2019 at 5:17 pm

    Hi Gemma,
    I’m a huge fan of your website!
    I am just wondering, when you freeze the dough or leave it in the fridge after the first proofing stage, when you want to use it again, Do you leave it out to get to room temp before?
    Thanks again for all your tips, tricks and amazing recipes 🙂

    • Gemma Stafford on June 9, 2019 at 7:50 am

      Hi Cassandra,
      yes! first proofing, then chilling or freezing. When you take it out of the fridge or freezer you have to proof it again, though it will continue to ferment in the fridge.
      If it has been shaped for baking before freezing or chilling, then this is quick. Shaping it will also help to warm it and wake it up.
      I hope this helps,
      Gemma 🙂

  12. A on June 7, 2019 at 8:43 pm

    Can I half this recipe? So do i half all of the ingredients?

    • Gemma Stafford on June 8, 2019 at 12:24 pm

      Hi there,
      when you increase or reduce a recipe you should write it out in full, then adjust each ingredient as you go, this is important as it is easy to miss one, and believe me, I have been there!
      Other than that, the liquids are important, just add as much as is needed to bring the dough together in a clean ball. It is difficult to be specific about this as flours vary so much.
      I hope this helps,
      Gemma 🙂

  13. Hareem on June 6, 2019 at 4:00 am

    Hi Gemma! I did not cook or bake previously but after watching your videos, I became so motivated that i started cooking and baking. Thankyou for making things easy for us! 🙂
    I have a question.
    Can this crazy dough be used to make doughnuts?

    • Gemma Stafford on June 8, 2019 at 3:01 am

      Hi Hareem,
      that is so good to hear, that is why I try to keep things simple, thank you for your kind words.
      Yes, this is basic bread dough and will work well for donuts. See too this one, which can be baked or fried (https://www.biggerbolderbaking.com/no-knead-donuts/). This is a really useful dough to try, so versatile and so many recipes for this here on my website too.
      I hope this is of help,
      Gemma 🙂

  14. AB on June 2, 2019 at 5:04 am

    Hi,
    how do I sub the instant yeast with fresh yeast in terms of quantity?

    • Gemma Stafford on June 3, 2019 at 5:11 am

      Hi there,
      the general rule is you will use twice the amount of fresh yeast as the dried yeast stated in the recipe.
      That means if the recipe says 1 teaspoon of dried yeast (5g) then you will use 10g of fresh yeast.
      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.
      This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood 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.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.

  15. Ada on May 29, 2019 at 1:06 pm

    Hi Gemma,

    Thank you for sharing this great dough Recipe, just wonder is there any substitute of the Yogurt?

    and if I like to freeze the Dough, should I mixed in my ingredients before I freeze?

    • Gemma Stafford on May 30, 2019 at 1:30 am

      Hi Ada,

      Yes you can use sour cream either. Yes you can freeze this dough but honestly for best results it should be used straight away.

      Best,
      Gemma.

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