Name: Crazy Dough Recipe: One Dough, Endless Uses (Pizza, Cinnamon Rolls & More!)
Prep time: 15 min
Cook time: PT-486006H8M29S
Total time: 1 h 15 min
Cuisine: Universal
Ingredients: 4 cups all-purpose or bread flour; 1½ cups warm water (110°F); 2 tsp active dry yeast; 2 tbsp sugar; 1 tsp salt; Optional: 2 tbsp olive oil (for pizza); Optional: 1 tsp cinnamon (for rolls); Optional: Fresh herbs, powdered sugar, or garlic butter for finishing touches

This Crazy Dough recipe is my go-to for making everything from pizza to cinnamon rolls. With just one simple dough, I can whip up sweet or savory treats whenever I want—no need to make a separate batch for each craving.

Crazy Dough Recipe: One Dough, Endless Uses (Pizza, Cinnamon Rolls & More!)

Why You’ll Love This Recipe

I love this recipe because it’s incredibly flexible and easy to make. I don’t need to be a pro baker to get consistent, delicious results every time. Whether I’m craving breadsticks, flatbreads, or something sweet like cinnamon rolls, I just reach for this one dough and make it happen. It saves me time and effort, and it always turns out great.

Ingredients

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

4 cups all-purpose or bread flour
1½ cups warm water (around 110°F)
2 teaspoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
Optional: 2 tablespoons olive oil (great for savory bakes like pizza)
Optional: 1 teaspoon cinnamon (ideal for sweet rolls)

Directions

I start by mixing the warm water, sugar, and yeast in a large bowl and let it sit for 5–10 minutes until foamy.
I stir in the flour and salt, and if I’m making pizza or bread, I add olive oil here.
I knead the dough on a floured surface for about 5–7 minutes until it’s smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour, or until doubled in size.
After rising, I punch it down and shape it based on what I’m making—pizza crust, cinnamon rolls, or anything else.
I let the shaped dough rest for 15–30 minutes before baking.
I bake according to the specific recipe I’m using for the final product.

Servings and Timing

This dough makes enough for:

2 to 3 medium pizzas
10 to 12 cinnamon rolls
8 to 10 breadsticks

Prep Time: 15 minutes
Rising Time: 1 hour
Total Time: About 1 hour 15 minutes

Variations

Pizza Dough: I add olive oil to the dough for a softer, more flavorful crust. Topped with sauce, cheese, and my favorite toppings, it’s a winner every time.
Cinnamon Rolls: I mix cinnamon into the dough and fill it with butter, cinnamon, and sugar before rolling and slicing. A drizzle of glaze on top finishes it off perfectly.
Flatbread: I roll out the dough thinly, brush with garlic butter or olive oil, and cook it quickly on a hot skillet for an easy flatbread.
Dinner Rolls: I shape the dough into small balls, place them in a baking dish, and brush with butter before and after baking.
Breadsticks: I cut strips of dough, twist them, and sprinkle with herbs or cheese for a tasty snack.

Storage/Reheating

Refrigerator: I keep leftover dough in an airtight container for up to 3 days.
Freezer: I wrap the dough tightly and freeze it for up to 1 month. When I’m ready to use it, I thaw it in the fridge overnight.
Reheating Baked Goods: I reheat baked rolls or pizza in a 350°F oven for about 5–10 minutes to bring them back to life.

FAQs

How can I tell when the dough is ready to bake?

I press my finger gently into the dough—if the dent stays and doesn’t spring back, it’s good to go.

Can I make this dough ahead of time?

Yes, I often make it a day in advance and store it in the fridge. I let it come to room temperature before shaping and baking.

What kind of flour works best?

I usually use all-purpose flour, but bread flour gives a chewier texture. Both work great depending on what I’m making.

Is it okay to skip the sugar?

I wouldn’t skip it entirely—sugar helps feed the yeast and gives the dough a light sweetness that balances well, even in savory recipes.

Can I mix this dough by hand?

Yes, I often do it by hand. It takes a little muscle, but after a few minutes of kneading, the dough comes together beautifully.

Conclusion

This Crazy Dough recipe is a must-have in my kitchen. It saves me time, reduces waste, and lets me bake almost anything with just one reliable base. Whether I’m in the mood for something savory or sweet, I always know I can count on this dough to deliver.