Crazy Dough: Versatile All-Purpose Dough for Pizza, Naan, Rolls, and More Recipe
Crazy Dough is a versatile and easy-to-make all-purpose dough perfect for a variety of baked goods including cheesy loaf, pizza, naan bread, savory stuffed rolls, cinnamon rolls, pretzels, and more. This recipe uses a combination of active dry yeast, plain yogurt, and basic pantry ingredients to create a soft, slightly tangy dough that rises beautifully and can be stored in the fridge for up to 4 days or frozen for future use.
- Prep Time: 20 minutes
- Cook Time: Varies depending on final recipe use, typically 15-30 minutes
- Total Time: 2 hours 20 minutes (including proofing time)
- Yield: One large batch of dough, approximately enough for one standard loaf or equivalent volume for other bread items
- Category: Bread/Dough
- Method: Stovetop (for initial yeast activation) and No-Cook (mixing and proofing dough), with baking as a subsequent step depending on final product
- Cuisine: International/General
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 the yeast: In a small jug, combine lukewarm milk, sugar, and active dry yeast. Stir and let it stand for about 15 minutes until the mixture becomes foamy and starts expanding, indicating the yeast is activated.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine wet ingredients: In a separate bowl, beat together the plain yogurt and whole egg until smooth and uniform.
- Form the dough: Add the activated yeast mixture and the yogurt-egg mixture to the dry ingredients. Using a fork, stir the ingredients together until a loose, sticky dough forms. Adjust the consistency by adding a little milk or water if too dry, or a little flour if too soft.
- Knead the dough: Gently knead and fold the dough until it forms a rough ball. Avoid over-kneading to maintain dough softness.
- Proof the dough: Cover the bowl tightly with cling wrap and a tea towel, then place in a warm spot for about 2 hours until the dough has doubled in size.
- Use or store: Once risen, the Crazy Dough is ready to be shaped and baked into various recipes like cheesy loaf, pizza, or cinnamon rolls. Store leftover dough in the fridge for up to 4 days or freeze for extended storage.
Notes
- If using instant yeast, use half the amount specified for active dry yeast.
- Sponging is the process of activating yeast in lukewarm liquid with a bit of sugar to ensure it’s alive and bubbly.
- The dough can be adjusted in consistency by adding small amounts of milk, water, or flour as needed.
- This dough is very versatile and can be adapted to sweet or savory baked goods.
- Proofing in a warm, draft-free place aids optimal rising.
- Refrigerate dough if not using immediately; it will keep well for up to 4 days and can be frozen for longer storage.
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