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 30 votes
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Prep Time: 19 minutes
Cook Time: 1 minute
proof time: 1 hour 30 minutes
Servings: 1 batch


  • 1/2 cup milk between 120 and 130 degrees F
  • 1 teaspoon granulated sugar
  • 2 teaspoons active dry yeast or instant yeast
  • 3 and 1/3 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons salt
  • 3/4 cup plain yogurt
  • 1 large egg beaten


  • 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. I tried this recipe today, as a bakee myself im always looking to try different all purpose recipes for various things but i do however have a question.
    You said to add a little water if too dry or a little more flour if too wet etc…ok…i understand that, then you said to knead until its a rough ball of dough…ok, heres the issue im having.
    Thr dough was SO STICKY AND WET and after adding like 3 cups of flour and kneading it, it was still so sticky i couldnt hardly get it off my hands. And what exactly do you mean BY ROUGH DOUGH?.
    Is it to look like a regular bread dough which is smooth and elasticity? Or something else because this dough to me was a god awful mess and so sticky i couldn’t hardly work with it. I folkowed your recipe but obviously im missing something here.

    1. I’m sorry to hear you had issues with the recipe. I have not had this issue, it could be that an ingredient was measured incorrectly? Forming the dough into a rough ball means that you roll it into a generally round ball shape, it doesn’t need to be perfect. I hope you try it again with better results!

  2. This is my new favorite bread recipe. I’ve even made rye bread with it. I bring the eggs and sour cream to room temp before using.

        1. Thanks for asking. It’s just my initials before I was married. My maiden name is McTune so that’s where the ‘Mc’ comes from. I used to sign my initials at work when I was in college PMc. So coworkers started calling me PMc (like ‘pea mac’, not the letters p m c) and it literally spread to everyone I knew calling me that. So all my college friends call me that even now.

          1. 5 stars
            Except for the BP and egg, this is exactly the same as the bread recipe that my Mother taught me to make.
            Her recipe was taught to her by her mother, and so on for … I believe… 5 more generations. I was helping my Mother since 1956. Mom’s recipe is originally from Liverpool, England, but she modified it to suit he plan for the dough…

  3. Do you allow this dough to proof twice?
    If I make the rolls do I let them rise again for a short time?

  4. This dough was a delight to use.i made rolls stuffed with cabbage and ground turkey. The roll was so soft and delicious! My husband really liked them also. I think the yogurt makes the dough. Can’t wait to try it again for Thanksgiving rolls.

  5. How do I go about refrigerating the dough. Also steps to make it after refrigeration.
    Thank you

    1. When I refrigerate the dough, I leave it in the bowl that it was in while proofing, cover it with plastic wrap, and refrigerate it. When you’re ready to use it, take it out and allow it to come to room temp then roll it out and use it for whatever recipe you’re making.

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