Description
This versatile Crazy Dough recipe creates a soft, flavorful base perfect for pizza, cinnamon rolls, breadsticks, and more. With simple ingredients and easy steps, this dough rises beautifully and adapts to various baking needs, offering a reliable foundation for your favorite baked treats.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose or whole wheat flour
- 1 teaspoon dry yeast
- 1 teaspoon salt
Wet Ingredients
- 1 cup warm water
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
- Activate Yeast: In a bowl, combine the warm water, honey, and dry yeast. Stir gently until mixed, then let the mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
- Mix Dough: Add the flour, salt, and olive oil to the yeast mixture. Stir the ingredients together until a dough starts to form, ensuring all the flour is incorporated.
- Knead Dough: Transfer the dough to a floured surface and knead it for 5 to 7 minutes. Work the dough until it becomes smooth and elastic, which helps develop gluten for a good texture.
- First Rise: Place the kneaded dough into a lightly oiled bowl. Cover it with a damp cloth to retain moisture and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
- Prepare for Baking: After the dough has fully risen, it’s ready to be shaped and used for your favorite recipes such as pizza, cinnamon rolls, or breadsticks. Follow your chosen recipe’s baking instructions for best results.
Notes
- Use warm water (about 105-110°F) to properly activate the yeast.
- Kneading time is important to develop gluten and achieve a smooth texture.
- Allow the dough to rise in a warm, draft-free area for best results.
- This dough can be stored in the refrigerator for up to 24 hours before shaping.
- Enhance flavor by using whole wheat flour or a combination of whole wheat and all-purpose flour.
- Make sure to punch down the dough after rising if you plan to let it rise again before baking.