Description
This versatile Crazy Dough recipe is your go-to base for making delicious homemade pizza, cinnamon rolls, breadsticks, and more. With simple pantry ingredients and an easy-to-follow process, this dough yields a soft, elastic texture perfect for a variety of baked goods. Ready in just over an hour including rising time, it’s a reliable and foolproof dough for any occasion.
Ingredients
Scale
Dough Ingredients
- 2 cups flour (all-purpose or whole wheat)
- 1 teaspoon dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup warm water
- 1 tablespoon honey
Instructions
- Activate Yeast: In a bowl, combine warm water, honey, and dry yeast. Stir gently and let sit for 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Mix Ingredients: Add the flour, salt, and olive oil to the yeast mixture. Stir the ingredients together until a dough starts to form and pulls away from the sides of the bowl.
- Knead Dough: Transfer the dough onto a floured surface. Knead it for 5 to 7 minutes until it is smooth, elastic, and no longer sticky. This develops the gluten for the perfect texture.
- First Rise: Place the kneaded dough into a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and set aside in a warm place. Let the dough rise for 1 hour or until it doubles in size.
- Ready to Use: Once risen, punch down the dough gently to release air. It’s now ready to be shaped and used for pizza, cinnamon rolls, breadsticks, or other baked goods according to your preference. Proceed with your chosen recipe’s baking instructions.
Notes
- Use warm water that is about 100-110°F to properly activate the yeast.
- Depending on humidity, you may need to adjust flour quantity slightly for the right dough consistency.
- You can substitute honey with sugar if preferred, but honey adds moisture and flavor.
- Allowing the dough to rise in a warm, draft-free environment ensures optimum fermentation.
- After the first rise, dough can be refrigerated overnight to develop more flavor before baking.
- This dough is best used fresh but can be frozen for up to 2 months when wrapped tightly.
