Crazy Bread: Master Dough for Everything

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Crazy Bread: Master Dough for Everything is a basic yeast dough that can be made into many different recipes. With no kneading and no machine, this magic dough is great for any recipe that starts with yeast dough.


Master Dough for Everything

Crazy Bread: Master Dough for Everything

This all-purpose dough and the versatile dough can be used for a variety of different items: Cheesy loaf, pizza, naan bread, savory stuffed roll, cinnamon rolls, pretzels, cheese breadsticks, focaccia, doughnuts, calzones, and dinner rolls.

This recipe yields: 2 thin pizzas or 1 thick crust pizza, 1 focaccia bread loaf, 1 cheese breadstick, 8 to 10 cinnamon rolls or pretzels, or 10 to 12 dinner rolls.

You can also keep it in your fridge for up to 3 days.

To Make rolls or bread with master dough

Divide the dough into 12 rolls and place them in your muffin tin. Likewise, for a loaf of bread simply place the dough into your loaf pan. You can bake one large loaf or 2 smaller ones depending on your loaf pan size. (Loaf pans aren’t a standard size.) 

Place the dough in a draft-free, warm places like your oven or microwave. Allow the dough to rise for 45 to 60 minutes depending on the temperature in your house. You don’t want them to double in size but rise about half their size.

You can brush the top with melted butter if you wish.

Bake rolls at 375°F for 12 to 18 minutes.

Bake bread at 350°F for approximately 30 minutes. Again the length of time it takes to bake will depend on the size of your bread.

To Make Naan Bread

Divide this basic Crazy Bread: Master Dough for Everything into small balls about double the size you would use for a dinner roll. On a floured surface, roll the balls flat using a rolling pin. Heat a grill pan or large pan to medium-high. Butter the pan and cook the bread for about 3 minutes per side using tongs to turn. The key is to cover the bread with a large metal bowl while it cooks on each side. This creates steam which causes bubbly in the bread.

Master Dough for Everything

To Make Pretzels

Use the exact same process as with my From-Scratch Soft Pretzels beginning at Step 5.

To Make Pizza

This recipe will make two large thin-crust pizzas or one thick-crust pizza. Simply roll out the crust to the size and thickness you want, add your sauce and toppings, and bake. At 450 degrees you’ll bake the crust for 9 to 12 minutes or until the crust has risen slightly, it’s brown, and the cheese is melted.

For topping ideas you can use any of these recipes.

  1. Two Pesto Chicken Pizza
  2. Ranch Sauce Pizza with Chicken and Bacon
  3. Caramelized Onion Butternut Squash Pesto Pizza

To Make Cheese Bread Sticks

Form round or rectangle bread about 1/2 inch thick. Brush with olive oil, sprinkle on garlic and a generous amount of mozzarella cheese. Cook at 450 degrees for 9 to 12 minutes.

Master dough

Another good bread recipe that you’ll enjoy is Irish Brown Soda Bread.

Crazy Bread Master dough for Everything

Crazy Bread: Master dough for Everything

Crazy Bread: Master Dough for Everything is a basic yeast dough that can be made into many different recipes. No kneading and no machine, this magic dough is great for any recipe that starts with a yeast dough.
Author: Paula
5 from 27 votes
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Prep Time: 19 minutes
Cook Time: 1 minute
proof time: 1 hour 30 minutes
Servings: 1 batch



  • In a small bowl stir together the lukewarm milk, sugar, and yeast. Let this mixture stand for 10 to 15 minutes until yeast activates and becomes bubbly.
  • In a large bowl combine the flour, baking powder, and salt.
  • In another small bowl mix the yogurt and the egg. Stir to combine.
  • Once the yeast has activated add the yeast mixture and yogurt/egg mixture to the dry ingredients. Using a fork stir everything together until it forms a loose, sticky dough. If the dough is too dry, add more milk or water. If it is too soft, add just more flour.
  • Gently knead the dough together until it forms a rough ball.
  • Cover the dough with plastic wrap and place in a warm spot like your oven or microwave to rise for 2 hours.
  • Your dough is ready to make the bread of your choice once it has doubled in size. 
  • Refrigerate up to 3 days.


Recipe from Paula All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula


Calories: 1806kcal | Carbohydrates: 340g | Protein: 60g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 247mg | Sodium: 3719mg | Potassium: 1576mg | Fiber: 11g | Sugar: 20g | Vitamin A: 686IU | Vitamin C: 1mg | Calcium: 714mg | Iron: 21mg
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  1. Yeast starts to die at 120F, at least that is my understanding. Your instructions say heat the milk between 120F to 130F. My question is how is it possible to heat it at that temperature without killing your yeast? Thank you in advance for your response.

    1. I’ve always heated the liquid to between 120 & 130F and have never killed it – I always use a thermometer to test it. My bread cookbook says no higher than 140F.

  2. How about using vanilla yogurt? Just curious because that is what I have on hand. Do you think it change the flavor of the bread much? And if so, would it be in a good way? I love vanilla. Thanks in advance. I’m definitely going to try your recipe. I’m not good at making bread so I hope this recipe will help me out.

  3. Not clear on one thing after the first rise ,does this dough require a second for what ever shape it into? I can’t wait to try it!

  4. 5 stars
    Hello dear Paula.
    I just found it, i can not make anything because of my health (in bed 24/7) but i have sent it to some of my relatives – perhaps it might come very handy for them. I gave this recipe to my dear Daughter too, although she does not like to make anything to do with Dow but I am hoping ONE DAY SHE WILL TRY IT. I THINK – this is a real benefit – one can keep it in the fridge for 2/-3 days. That is the most important thing about it.
    Thank you so very much – I am for ever grateful to find it at last. 🙏🇬🇧♥️😍

  5. Can this recipe be made with 100% whole wheat flour? It looks good, but my husband and I only eat 100% whole wheat bread. Thanks

    1. I’ve made it with 1/2 whole wheat and 1/2 white flour, but never all whole wheat. I’m sure you can but I’m not sure if there would be any modifications.

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!