Breads & Doughs

Crazy Dough: One Easy Bread Recipe with Endless Variations

4.46 from 302 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.

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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:

TRY MY CRAZY COOKIE DOUGH RECIPE

Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how

TRY MY NEW CRAZY MUFFINS

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

Watch The Recipe Video!

Crazy Dough

4.46 from 302 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 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!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.

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Comments & Reviews

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Amy
Guest
Amy
20 hours ago

Thank you, I’m going to try it for kolaches.

Jenni Bair
Guest
Jenni Bair
1 day ago

This is one of my favorite recipes. I have used it to make pizza, pretzels, and cheesy garlic bread. Its delicious. It makes the perfect pizza crust.

Tammy Worrell
Guest
Tammy Worrell
1 day ago

So how many pizzas can you use the dough for?

Partha
Guest
Partha
3 days ago

HI Gemma: Just wanted to clarify if my understanding is correct… After first rise – I can store the dough in refrigerator for 3/4 days OR in the freezer for more days… Before using that dough – I’ve to take the dough to room temperature before working on the dough… I can keep the dough in refrigerator in any air tight container… As such my plan is to prepare the dough on Saturday or Sunday for the week next.

TippyNag
Member
TippyNag
5 days ago

Hi​ Gemma, thanks​ for​ the​ crazy​ dough​ recipes.​ I​ made​ it​ few time​ each time​ with​ different variety.​ They​ are​ delicious and​ very​ easy.
Question.​ I​ plan​ to​ make​ stuffed​ bread​ and​ cinnamon​ rolls​ for​ holiday​ dinner.​ I​’d​ like to​ prepare​ few​ days​ inadvance.​ Can​ I​ bake​ half​ way​ and​ refrigerate or​ should I​ shape​the​ dough, freeze​ and​ bake? What’​s​ your suggestion​ to​ reduce hectic on​ a​ party​ day?
Again, thank you​ Gemma.​

Lisa Cummings
Guest
Lisa Cummings
9 days ago

Hi, Gemma! I was thinking of using it like the Nutella bread, but instead of Nutella, using a mix of butter & roasted (soft) garlic. Would that work well, or are there better ways to make garlic bread?

Raymond
Guest
Raymond
11 days ago

Love you crazy dough, and the different recipes you have used it. Have you tried making any of these with a sourdough bread recipe. I have been using sourdough for about 4 years and with some tweeking works great.

TheWickedStepmother
Member
TheWickedStepmother
11 days ago

Thank you Gemma! I have been following you for a few years now and love the site! I have been meaning to bake off a loaf or 2 of bread and decided to try your recipe out this weekend:) A couple questions I do have: 1) Should I use the yogurt straight out of the fridge? Or let it come to room temperature first? 2) What’s the best way to freeze this dough? I do quite a bit of vacuum sealing to save space and freezer burn. Should I freeze openly and short term then vacuum seal?

Parkersuzanne
Member
Parkersuzanne
17 days 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 »

Member
Iluminado Sulit
22 days ago

Hello gemma thank you very much for sharing all your delicious and yummy recipe. Now i can make bread at home im from the philippines tnx again

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!

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