First off—thank you so much for being here. There’s something truly special about finding a recipe that works every single time, and I can’t wait to share this one with you. Whether you’re a pizza-night purist, a cinnamon-roll fanatic, or just love the idea of one dough that can do it all—you’re in the right place. This is the kind of kitchen magic that makes you feel like a pro with minimal effort.

And yes, it’s called Crazy Dough for a reason… it’s wildly flexible, forgiving, and downright addictive to make.

What Is Crazy Dough?

This recipe is the holy grail of multi-purpose doughs—soft, stretchy, and versatile enough to become pizza crusts, soft cinnamon rolls, garlic knots, dinner rolls, flatbreads, and even sandwich buns.

All with one simple recipe. No eggs, no butter, and no complicated steps.

Why You’ll Love This Dough

Super flexible – Use it for savory or sweet creations.
No special ingredients – Just pantry staples.
Beginner-friendly – Very forgiving, great for learning bread dough basics.

Freezer-friendly – Make ahead, freeze, thaw, and bake fresh.
Soft & pillowy texture – Works great for fluffy rolls or chewy crusts.

What It Tastes Like

Neutral, with just a hint of sweetness—perfectly balanced to go either way. It’s soft and chewy, with a golden crust when baked. Add herbs for savory dishes or cinnamon and sugar for sweet ones. It’s your dough, your rules!

Ingredients You’ll Need

3 ½ cups (440g) all-purpose flour
1 ½ cups (360ml) warm milk (or water for dairy-free)

2 tbsp sugar
2 ¼ tsp (1 packet) instant yeast
1 ½ tsp salt

That’s it. Just five humble ingredients = endless baking possibilities.

Tools You’ll Need

Large mixing bowl or stand mixer with dough hook
Measuring cups and spoons
Clean towel or plastic wrap (for rising)
Lightly oiled surface for kneading/shaping
Baking sheets or pans (depending on use)

Ingredient Additions & Substitutions

Milk vs. Water: Milk gives a richer flavor and softer texture; water keeps it lighter and dairy-free.
Add-ins: Mix in herbs, garlic powder, or shredded cheese for savory dough. Add cinnamon, raisins, or orange zest for sweet versions.

Flour swap: Sub 1 cup of all-purpose with whole wheat for a heartier version.

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl, combine warm milk (or water), sugar, and instant yeast. Let it sit for about 5 minutes until foamy—this tells you your yeast is alive and ready to rise!

Step 2: Mix the Dough

Add the salt and about 2 cups of the flour. Stir to combine, then gradually add the remaining flour until the dough comes together.

Step 3: Knead

Knead the dough for about 6–8 minutes on a lightly floured surface, or in a stand mixer with a dough hook, until smooth and elastic.

Step 4: First Rise

Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size.

Step 5: Use as You Like!

Now comes the fun part: shape and bake according to your heart’s desires (see ideas below 👇). This dough plays well with sweet and savory!

What You Can Make With Crazy Dough

Here are some of my favorite ways to use this dough:

Pizza Dough

Roll out into your desired shape, add sauce and toppings, and bake at 475°F (245°C) for 10–12 minutes.

Cinnamon Rolls

Roll dough into a rectangle, spread with butter, brown sugar, and cinnamon. Roll up, slice, and bake at 350°F (175°C) for 25–30 minutes. Glaze with vanilla icing.

Dinner Rolls

Shape into balls, place in a greased baking dish, let rise again for 30 minutes, and bake at 375°F (190°C) for 20–25 minutes.

Garlic Knots

Roll into ropes, tie into knots, brush with garlic butter, and bake at 400°F (200°C) for 15 minutes.

Flatbreads

Roll out thin, cook on a hot skillet for 2–3 minutes per side. Great for wraps or dipping!

Storage Tips

To store dough:
Wrap in plastic and refrigerate for up to 3 days. Bring to room temperature before using.

To freeze dough:
Wrap well and freeze for up to 1 month. Thaw in the fridge overnight, then let rest at room temperature before shaping.

To store baked items:
Cool completely and store in an airtight container at room temp for 2–3 days or freeze for later.

Tips for Success

Use warm, not hot, liquid—between 100–110°F is best for activating yeast.
Don’t over-knead if using a stand mixer—once the dough is elastic and smooth, you’re good.
Flour matters—start with less and add more as needed. Dough should be soft and slightly tacky, not dry.

Frequently Asked Questions

Can I use active dry yeast instead of instant yeast?

Yes! Just dissolve it in the warm milk/water with sugar and let it sit for 10 minutes before adding the rest of the ingredients.

Can I double the recipe?

Absolutely. Just make sure you have a big enough bowl—and maybe a second baking sheet!

Can I skip the sugar?

You can, but the sugar helps activate the yeast and gives a better flavor and texture.

In Summary

This Crazy Dough recipe is the kind of kitchen essential that makes you feel unstoppable. It’s reliable, ridiculously easy, and can turn into almost anything your heart (or cravings) desires. Whether you’re rolling out pizza for a Friday night in or surprising someone with warm cinnamon rolls on a Sunday morning, this dough has your back.

Let’s Keep Baking Together!

Made this recipe? I’d love to hear what you turned it into!
Tag your creations with #MmmRecipesDoughMagic on Instagram or Pinterest and leave a comment below. Your photos always inspire me (and fellow bakers!).

Approximate Nutrition Info (Per Serving – Dough Only, 1/8 of batch)

Calories: 170
Carbohydrates: 33g
Protein: 5g
Fat: 1g
Sugar: 2g
Fiber: 1g

Note: Nutrition will vary depending on how the dough is used (pizza, rolls, etc.).