Breads & Doughs

Crazy Dough: One Easy Bread Recipe with Endless Variations

4.47 from 313 votes
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!
Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.

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.

how to make bread, how to make bread easy, white bread recipes, homemade bread, white bread recipe all purpose flour, homemade white bread, Homemade bread, how to make Homemade bread, bread making without machine, easy bread recipes, yeast bread recipes, no knead bread, no knead bread recipe, how to bake bread at home, how to make bread without a bread machine, crazy dough, how to make 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:

Watch The Recipe Video!

Crazy Dough

4.47 from 313 votes
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
Prep Time 2 hrs
Total Time 2 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 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

  • 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.

Recipe Notes

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

Submit your own photos of this recipe

110 Images

Pooja Bhujangarao

Pooja Bhujangarao

Azka110

LadyRegina

Arisa Kobayashi

Faustine

1287
Comments & Reviews

avatar

newest oldest most useful
Merrycheeza
Member
Merrycheeza
1 month 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!!

Julie Ching
Guest
Julie Ching
29 days ago

Hi Gemma,

Would you consider providing a crazy dough whole wheat version?

maryann crasto
Guest
maryann crasto
1 month ago

is dry yeast equvalent to instant yeast

Parkersuzanne
Member
Parkersuzanne
2 months 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 »

Victoria Alice
Guest
Victoria Alice
7 months 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…

annie
Guest
annie
17 hours ago

Could I use ricotta instead of yoghurt, or would it be too skimmed.

Msbel20
Member
Msbel20
2 days ago

Hi Gemma, do you have a video for pizza making using this dough? Thank you!

Darlene
Guest
3 days ago

Do you think einkorn flour would work for this recipe?

Melissa Olson
Guest
Melissa Olson
3 days ago

Could you use your recipe in a bread maker machine? What ingredients would you need to adjust?

Josephine
Guest
Josephine
11 days ago

Oh my god, I made your bread recipe last night stuffed will filling. Love love love, this is the best recipe I have ever tried it’s just perfect. I added extra milk with no egg as you said and it’s gorgeous, I made a further 2 large filled bread pockets for when my partner comes to visit on Friday evening and I have just taken one out the freezer that I put in last night lol I have been thinking of this bread since I woke up. This recipe is going in my personal recipe book so I will never… Read more »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford