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crazy dough collage: cutting dough with a pizza cutter; woman eating a piece of foccaccia

Crazy Dough Recipe

This simple recipe makes the world's most versatile dough! Use it to make bread, pretzels, pizza, and more!
Course Bread, Side Dish
Cuisine American
Prep Time 10 minutes
Proofing Time 2 hours
Total Time 2 hours 10 minutes
Servings 1 batch
Calories 1806kcal
Author Jill Nystul


  • 1/2 cup milk
  • 1 tsp sugar
  • 2 tsp active dry yeast or 1 tsp instant yeast
  • 3 1/3 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 3/4 cup plain yogurt
  • 1 egg


  • Add the lukewarm milk, sugar, and yeast to a small bowl and stir to combine, then let stand for 15 minutes to activate the yeast.
  • In a large bowl, combine the flour, baking powder, and salt.
    crazy dough - adding flour to mixing dish
  • In a separate bowl, combine the yogurt and the egg.
    Milk, cream, or nut milk added to your scrambled eggs before cooking makes them creamy and rich.
  • Add the activated yeast and egg mixture to the dry ingredients, then stir with a fork to form a loose, sticky dough. (If the dough is dry, add a bit more milk; if it seems too wet, add more flour.)
  • Gently fold the dough into a rough ball, place in bowl covered with cling wrap or a towel, and place in a warm area of your kitchen to proof for 2 hours (or until roughly doubled in size).
    crazy dough - wrapping dough in plastic wrap
  • Use immediately or refrigerate for up to 4 days (or freeze for longer).


Calories: 1806kcal | Carbohydrates: 342g | Protein: 61g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 202mg | Sodium: 3699mg | Potassium: 1641mg | Fiber: 13g | Sugar: 20g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 724mg | Iron: 21mg