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4.72 from 14 votes
Crazy Dough for Everything
Crazy Dough for Everything

Crazy Dough for Everything (aka Universal Dough) – make one miracle dough, keep it in the fridge and use it for anything you like: pizza, focaccia, dinner rolls, pretzels , crescent rolls etc

Course: Side Dish
Cuisine: American, Eastern European
Keyword: crazy dough
Author: Kitchen Nostalgia
  • 1 cup (220 ml 220 g) milk, lukewarm
  • 2 tsp sugar
  • 80 g fresh yeast or 4 tsp active dry yeast or 4 tsp instant yeast
  • 6 2/3 cup all-purpose flour 1 kg
  • 3 tsp baking powder
  • 3 tsp salt
  • 1 1/2 cup (360 ml 360 g) plain yogurt
  • 2 whole eggs
  1. In a small bowl, combine lukewarm milk with sugar and yeast. Let stand until yeast activates. It will become foamy and start expanding.
  2. Put the yeast mixture together with all other ingredients in a bowl of your mixer or food processor. Mix well. You should get soft dough, similar to pizza 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.
  3. You can use miracle Crazy Dough immediately. Shape it into whatever shape you like, wait a little bit (15-20 minutes in the warm kitchen) until it starts expanding, then pop in hot oven.

Recipe Video

Recipe Notes

Put Crazy Dough in a plastic bag, squeeze the air out and close the bag. Just to be safe, you can put it all together in another bag because the dough will continue expanding and the first bag could burst.
Keep it in your fridge for up to 3 days. You can freeze it, too.

1/2 BATCH (for 2 lb / 900 g dough):
1/2 cup (110 ml, 110 g) milk
1 tsp sugar
40 g fresh yeast (or 2 tsp active dry yeast or 2 tsp instant yeast)
3 1/3 cup (500 g) all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
3/4 cup (180 ml, 180 g) plain yogurt
1 whole egg

1/4 BATCH (for 1 lb / 450 g dough):
1/4 cup (55 ml, 55 g) milk
1/2 tsp sugar
20 g fresh yeast (or 1 tsp active dry yeast or 1 tsp instant yeast)
1 1/2 cup + 2 1/2 Tbsp (250 g) all-purpose flour
3/4 tsp baking powder
3/4 tsp salt
1/4 cup + 2 Tbsp (90 ml, 90 g) plain yogurt
1 whole egg