Name: Crazy Dough Recipe for Pizza, Cinnamon Rolls, and More!
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Universal
Ingredients: 4 cups all-purpose flour; 2 teaspoons instant yeast; 1 teaspoon baking powder; 2 tablespoons sugar; 1 teaspoon salt; 3/4 cup warm milk; 1/2 cup plain yogurt; 1 large egg; 1/4 cup olive oil

This crazy dough recipe is one of my favorite kitchen tricks because I can make just about anything with it—from pizza to cinnamon rolls and even dinner rolls. It’s soft, versatile, and saves me a lot of time since I don’t need a separate recipe for each type of bread. Once I mix it up, I can shape it however I like and bake it into whatever I’m craving. Crazy Dough Recipe for Pizza, Cinnamon Rolls, and More!

Why You’ll Love This Recipe

I love this recipe because it’s one dough that works for so many baked goods. I can make a batch of it and split it into portions for pizza night, a sweet breakfast treat, or some fluffy rolls on the side of dinner. I also like that it’s simple to prepare with pantry ingredients I usually have on hand. Another reason I keep coming back to it is how soft and pillowy the texture turns out no matter what I make with it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Instant yeast
Baking powder
Sugar
Salt
Milk
Yogurt
Egg
Olive oil

Directions

I start by combining the dry ingredients in a large mixing bowl: flour, yeast, baking powder, sugar, and salt.
In another bowl, I whisk together the wet ingredients: milk, yogurt, egg, and olive oil.
I pour the wet mixture into the dry ingredients and stir until a sticky dough forms.
I knead the dough on a floured surface for about 8–10 minutes until it’s smooth and elastic.
I transfer it to a greased bowl, cover it, and let it rise for about 1 hour or until it doubles in size.
Once it’s ready, I shape it into whatever I’m making—pizza crust, cinnamon rolls, or bread rolls.
I bake according to the recipe for each variation until golden brown.

Servings and timing

This recipe makes about 2 pounds of dough, which I usually divide into 2 large pizzas or 12 rolls. The prep time takes me around 15 minutes, and I let it rise for about 1 hour. Baking time depends on what I’m making: pizzas usually take 12–15 minutes at 475°F, cinnamon rolls about 25 minutes at 350°F, and rolls about 20 minutes at 375°F.

Variations

I like to make a few twists on this crazy dough depending on what I want:

For a pizza crust, I roll it thin for a crispier style or keep it thicker for a chewy base.
For cinnamon rolls, I spread butter, sugar, and cinnamon before rolling and slicing.
For dinner rolls, I shape them into balls and brush with melted butter before baking.
I’ve even made savory stuffed bread by filling the dough with cheese, herbs, or cooked meats before baking.

Storage/Reheating

I usually store leftover baked goods made from this dough in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. If I want to keep the dough itself, I wrap it tightly and freeze it for up to 2 months. To reheat rolls or pizza, I like to warm them in the oven at 350°F for about 5–7 minutes so they stay soft instead of microwaving, which makes them chewy.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, I sometimes substitute half of the flour with whole wheat flour, but I keep some all-purpose flour to make sure the dough stays soft.

Do I need a stand mixer to make this dough?

No, I often knead the dough by hand. A stand mixer with a dough hook makes it easier, but it’s not required.

Can I make this dough ahead of time?

Yes, I like to refrigerate the dough after the first rise and use it within 24 hours. It makes baking even faster.

Can I freeze this dough?

Yes, I freeze portions of the dough after the first rise. When I want to use it, I thaw it overnight in the fridge and then bring it to room temperature before shaping.

Why is it called “crazy dough”?

It’s called crazy dough because it’s so versatile and works for many recipes—pizza, sweet rolls, savory bread, and more.

Conclusion

This crazy dough recipe has become a staple in my kitchen because I can make so many things from it without starting over each time. I like how simple it is, and I always have the ingredients ready to go. Whether I’m craving pizza, cinnamon rolls, or soft rolls for dinner, this dough makes it possible with just one recipe.

Would you like me to also write out a separate recipe card style version with exact measurements and baking instructions for pizza, cinnamon rolls, and rolls? That way it can be added at the bottom of the article.