Crazy Dough: Versatile All-Purpose Dough for Pizza, Naan, Cinnamon Rolls, and More Recipe

Introduction

Crazy Dough is a versatile, all-purpose dough that is perfect for a variety of baked goods. With a simple blend of basic ingredients, it can be transformed into anything from pizza bases to cinnamon rolls. This easy recipe is great for home bakers looking to experiment and enjoy fresh homemade bread-like treats.

Ingredients

• 1/2 cup (4 fl oz / 120 ml) milk
• 1 teaspoon sugar
• 2 teaspoons active dry yeast (needs sponging*)
• 3 1/3 cups (16 1/2 oz / 500 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3/4 cup (6 oz / 180 g) plain yogurt
• 1 whole egg*

Instructions

1. Step 1: In a small jug, stir together the lukewarm milk, sugar, and yeast. Let stand for 15 minutes until the yeast activates and the mixture becomes foamy.
2. Step 2: In a large bowl, combine the flour, baking powder, and salt.
3. Step 3: In a separate bowl, whisk together the plain yogurt and the egg.
4. Step 4: Once the yeast mixture is foamy, add it along with the yogurt-egg mixture to the dry ingredients. Stir with a fork until a loose, sticky dough forms.
5. Step 5: Adjust the dough as needed—add a little milk or water if too dry, or a bit of flour if too soft.
6. Step 6: Gently knead or fold the dough until it forms a rough ball.
7. Step 7: Cover the bowl tightly with cling wrap and a tea towel. Place in a warm spot to proof for 2 hours, until the dough doubles in size.
8. Step 8: After rising, use the dough to make various baked goods such as cheesy loaf, pizza, naan, savory rolls, cinnamon rolls, pretzels, or braided loaves.

Tips & Variations

• If using instant yeast, use half the amount indicated and skip the sponging step.
• Sponging activates the yeast by proving it is alive; use lukewarm liquids and a pinch of sugar to help it foam properly.
• For a richer dough, you can substitute some yogurt for sour cream or add melted butter.
• Feel free to flavor the dough with herbs, spices, or grated cheese for different baked goods.

Storage

Store this dough in the refrigerator for up to 4 days, tightly covered. It can also be frozen for longer storage. When ready to use, thaw in the fridge overnight and let it come to room temperature before shaping and baking. Reheat baked goods in the oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does sponging yeast mean?

Sponging is the process of activating yeast by dissolving it in warm liquid with a little sugar. This helps confirm the yeast is alive and will produce a good rise. You’ll see it foam or bubble within 5 to 15 minutes.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast but use only half the amount called for and mix it directly into the dry ingredients without sponging.

Crazy Dough: Versatile All-Purpose Dough for Pizza, Naan, Cinnamon Rolls, and More Recipe

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4.7 from 67 reviews

Crazy Dough is a versatile and easy-to-make all-purpose dough that activates yeast through sponging for a perfect rise. Ideal for a variety of baked goods like cheesy loaves, naan bread, pizza, cinnamon rolls, and pretzels, this dough combines plain yogurt and an egg to create a tender, flavorful base. With a simple mix-and-proof process, it can be stored in the fridge or frozen for convenience, making it a great staple recipe for bakers of all levels.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: Varies depending on final bake, typically 15-30 minutes
• Total Time: 2 hours 20 minutes (including proofing)
• Yield: 1 large dough ball, enough for one standard loaf or multiple smaller items 1x
• Category: Bread/Dough
• Method: No-Cook
• Cuisine: International/Western

Ingredients

Scale 1x2x3x

Yeast Sponge

• 1/2 cup (4 fl oz / 120 ml) lukewarm milk
• 1 teaspoon sugar
• 2 teaspoons active dry yeast

Dry Ingredients

• 3 1/3 cups (16 1/2 oz / 500 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt

Wet Ingredients

• 3/4 cup (6 oz / 180 g) plain yogurt
• 1 whole egg

Instructions

1. Activate Yeast: In a small jug, stir together the lukewarm milk, sugar, and active dry yeast. Let this mixture stand for 15 minutes until the yeast becomes foamy and starts expanding, indicating it is activated.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt thoroughly.
3. Combine Wet Ingredients: In a separate bowl, whisk together the plain yogurt and the whole egg until fully combined.
4. Form Dough: Once the yeast has activated, add both the yeast mixture and the yogurt-egg mixture to the dry ingredients. Using a fork, stir everything together until a loose, sticky dough forms.
5. Adjust Dough Consistency: If the dough feels too dry, add a little milk or water a teaspoon at a time. If it is too soft or sticky, add a small amount of flour gradually until the dough comes together.
6. Knead Dough: Gently knead or fold the dough together in the bowl until it forms a rough ball. Avoid overworking the dough to retain softness.
7. Proof Dough: Cover the bowl tightly with cling wrap and a tea towel, and place it in a warm spot for 2 hours. The dough should double in size during this time.
8. Use or Store: After proofing, the dough is ready to be shaped into various baked items such as cheesy loaf, pizza, naan bread, cinnamon rolls, pretzels, or stuffed rolls. Store any unused dough in the refrigerator for up to 4 days or freeze for longer storage.

Notes

• If using Instant Yeast instead of active dry yeast, use half the amount indicated (1 teaspoon).
• Sponging refers to activating the yeast in the liquid ingredients warmed to body temperature to ensure yeast viability.
• Adjust flour and liquid amounts slightly to account for dough texture and humidity.
• This dough recipe is extremely versatile and can be adapted for sweet or savory baked goods.
• Proofing in a warm spot is essential to achieve the proper rise and texture.

Keywords: all-purpose dough, versatile dough, homemade dough recipe, yeast dough, bread dough, easy dough