Crazy Dough: Versatile All-Purpose Dough for Pizza, Naan, Cinnamon Rolls, and More Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt thoroughly.
- Combine Wet Ingredients: In a separate bowl, whisk together the plain yogurt and the whole egg until fully combined.
- 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.
- 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.
- 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.
- 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.
- 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
