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!
- ½ cup (4 fl oz/120 ml) whole milk, lukewarm
- 1 teaspoon granulated sugar
- 2 teaspoons active dry yeast
- 3 ⅓ cups (16 ½ oz/469 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 large egg
- ¾ cup (6 oz/180 g) plain yogurt
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In a small jug stir together the lukewarm milk, sugar, and active yeast. Let stand for 15 minutes until yeast activates. It will become foamy and start expanding.
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In a large bowl combine the flour, baking powder, and salt.
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In a separate bowl combine the yogurt and the egg.
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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.
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Once all the ingredients are combined gently knead/ fold the dough together until it forms a rough ball.
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Cover the bowl tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours, or until doubled in size.
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From here you can take this crazy all-purpose dough and make Cheesy Bread, Pizza, Naan, Nutella Bread, Focaccia Bread, PretzelsStuffed Bread, and Cinnamon Rolls
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If you don't use the dough straight away after proofing then keep it in your fridge for up to 3 days.
* If you are using Instant Yeast then you use 1/2 of the amount indicated.
*Sponging means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to body 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.