Name: Crazy Dough Recipe for Pizza, Cinnamon Rolls, and More!
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Universal
Ingredients: 3 ½ cups (440g) all-purpose flour; 1 ½ cups (360ml) warm milk or water; 2 tablespoons sugar; 2 ¼ teaspoons (1 packet) instant yeast; 1 ½ teaspoons salt

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This crazy dough recipe is a versatile, all-in-one base perfect for making pizza, cinnamon rolls, dinner rolls, and more. I love how it comes together with just a few pantry staples and gives me the freedom to create both savory and sweet dishes with one batch.

Crazy Dough Recipe for Pizza, Cinnamon Rolls, and More!

Why You’ll Love This Recipe

I find this dough incredibly convenient because I can use it for so many different baked goods. It’s soft, elastic, and easy to work with, whether I’m making a chewy pizza crust or fluffy cinnamon rolls. The recipe is beginner-friendly and comes together quickly without needing any complicated techniques.

Ingredients

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

3 ½ cups (440g) all-purpose flour
1 ½ cups (360ml) warm milk or water
2 tablespoons sugar
2 ¼ teaspoons (1 packet) instant yeast
1 ½ teaspoons salt

Directions

In a large mixing bowl, I combine the warm milk or water with the sugar and instant yeast. I let it sit for about 5 minutes to activate the yeast.
I add the flour and salt, then stir until a sticky dough forms.
I knead the dough on a floured surface for about 8–10 minutes, or until it becomes smooth and elastic.
I place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
Once risen, I punch it down and use it immediately, or refrigerate for later.

Servings and timing

This recipe makes enough dough for 2 large pizzas or about 12 cinnamon rolls.
Prep time: 10 minutes
Rise time: 1 hour
Total time: 1 hour 10 minutes

Variations

I sometimes swap the milk with water when I want a crispier crust for pizza. For a sweeter version, like cinnamon rolls, I add a touch more sugar or even a dash of vanilla extract. I’ve also tried mixing in herbs or garlic powder for savory rolls, which turns out great every time.

storage/reheating

I store the dough in the fridge for up to 3 days. I wrap it tightly in plastic or keep it in an airtight container. If I want to keep it longer, I freeze it for up to 2 months. When I’m ready to use it, I thaw it overnight in the fridge and let it come to room temperature before shaping. Baked goods made from the dough reheat well in a 300°F (150°C) oven for 5–10 minutes.

FAQs

How do I know when the dough has risen enough?

I press two fingers gently into the dough—if the indentation stays, it’s ready to use.

Can I use active dry yeast instead of instant yeast?

Yes, I just make sure to proof it in warm liquid with sugar first until it’s bubbly, then continue as usual.

Can I make this dough gluten-free?

I haven’t personally tried it, but using a 1:1 gluten-free flour blend might work. I would expect different texture results though.

Is it okay to leave the dough overnight?

Yes, I often let it rise slowly in the fridge overnight. It develops even more flavor that way.

Do I need to use a stand mixer?

Not at all. I usually knead this dough by hand, and it still turns out perfectly soft and stretchy.

Conclusion

This crazy dough has quickly become one of my favorite go-to recipes because of its flexibility and ease. Whether I’m making a quick dinner pizza or prepping cinnamon rolls for brunch, I know I can count on this dough to deliver every time.