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Rested no-yeast kefir pizza dough ball dusted with flour beside a rolling pin and bench scraper.

No-Yeast Kefir Pizza Dough

This kefir pizza dough needs no yeast and no rising time. Baking powder and tangy milk kefir create a soft, chewy homemade pizza crust with sourdough flavor, ready to bake in under an hour.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 8 (makes two 10 to 12 inch pizzas)
Author: Shilpa

Equipment

  • Large mixing bowl
  • Whisk
  • Silicone spatula or wooden spoon
  • Measuring cups and spoons
  • Rolling pin
  • Parchment paper
  • Pizza stone or baking sheet

Ingredients

  • 2½ cups all-purpose flour plus more for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup plain milk kefir at room temperature
  • 2 tablespoons olive oil plus more for brushing

Instructions

  • Place a pizza stone, pizza steel, pizza pan, or an inverted baking sheet in the oven. Preheat the oven to 475°F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the olive oil and about ¾ cup of the kefir. Stir, adding the remaining kefir a little at a time, until a soft, slightly tacky dough forms and no dry flour remains. Cover the bowl and let the dough rest at room temperature for 30 minutes.
  • Transfer the dough to a lightly floured surface and knead for 2 to 3 minutes, until smooth. Divide into 2 equal pieces.
  • Roll or gently stretch each piece into an 11-inch round, leaving the edges slightly thicker than the center.
  • Spread a thin layer of pizza sauce over the dough. Add cheese and your favorite toppings, keeping them fairly light so the crust bakes evenly.
  • Carefully slide the pizza, still on the parchment paper, onto the preheated baking surface.
  • Bake for 12 to 15 minutes, until the edges are golden brown and the bottom of the crust is lightly browned and crisp. Brush the crust lightly with olive oil. Slice and serve warm.

Notes

  • The dough should feel soft and slightly tacky but shouldn't stick heavily to your hands. Avoid adding extra flour unless it's truly necessary.
  • Freshly fermented kefir with a mild tang produces the best flavor and texture.
  • This recipe works well with a pizza stone, steel, or preheated baking sheet.
  • Don't overload the pizza with sauce or toppings, or the center may stay soft.
  • Bake one pizza at a time for the crispiest crust.

Nutrition

Calories: 192kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 409mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Calcium: 102mg | Iron: 2mg
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