Crazy Dough

Crazy Dough offers a fun, delicious twist on traditional pizza with a variety of fresh, creative toppings and unique flavor combinations. Satisfy your cravings with our one-of-a-kind pizza experience!What is
Category: Bread and Dough

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Ingredients needed:
– 250 ml of milk
– 2 spoons of sugar
– 1 cube of fresh yeast (40g)
– 1 baking powder
– 1 spoon of salt
– 1 egg
– 400ml of yogurt
-100ml of oil
– 1 kg of plain flour

Procedure:
Heat the milk, add sugar, yeast and 1 tablespoon of flour. Mix and leave for 10 minutes for the yeast to activate.
Then we add egg, oil, yogurt, baking powder and salt to that mixture. Mix with a whisk to combine everything and then add sifted flour. Knead with your hands until the dough stops sticking to your hands.

IMPORTANT NOTICE:
WE DON’T RISE THE DOUGH WHEN WE KNEED IT, BUT WHEN WE USE IT, PART BY PART.
Then we take a bag, grease it with oil from the inside, put the dough in it and squeeze out all the air. Close the bag well and put it in the fridge. We now have the dough to use as needed for the next 7 days.

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I already took half of the dough the next day to make a scone. I neatly put the rest back in the bag, closed it and left it in the fridge.
I put the half of the dough that I took out in a warm place to rise for about 1 hour. Then I stretched it into a rectangle about 5mm thick. I spread 2/3 of the dough with softened butter. I cut 1/3 of the dough into strips about 1 cm wide. I rolled the dough into a rolling pin and moved it to a round baking dish. She left it to rise for 20 minutes, then coated it with beaten egg yolk to which I added a spoonful of milk and sprinkled it with a mixture of sesame and flax.
Bake at 200°C (392°F) for about 25 minutes
Brush the baked cake with water and cover with a kitchen towel to soften.
Transfer to a serving plate and the scone is ready for tasting.
Airy, soft as a cloud and fantastic tasting, that’s the result of this perfect “crazy” test.

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Good appetite !!!