This shortcut sourdough pizza crust is crispy, chewy, airy and tangy. It has a texture and flavor just like regular sourdough pizza crust but without the need for a sourdough starter or a complicated fermentation process. The dough also doesn’t need any yeast. It takes just 2 ingredients to make this pizza dough.
This shortcut pizza crust may not be traditional sourdough pizza crust, but it tastes and looks very much like it and requires minimal effort. You can make the crust dough in the morning and let it sit in the fridge. It’s then ready to be baked in the evening for an easy meal.
Ingredients
- Self-rising flour
- Kefir
Self-rising flour: Self-rising flour is all purpose flour that is already premixed with baking powder and salt. Since the dough doesn’t use yeast or a starter, it relies on the baking powder from the self-rising flour mixture to let it rise.
Kefir: Kefir is a popular fermented milk made from kefir grains. It has a tangy flavor like yogurt and has a consistency like a very thin yogurt drink. Make sure you use plain kefir. If you use a flavored one, your dough will taste like that kefir flavor.
Why This Recipe Works
- This recipe is adapted from my 2 Ingredient Shortcut Sourdough Bread though you don’t need a dutch oven for this pizza crust.
- Kefir is a fermented milk that imparts a tangy flavor on the pizza crust similar to the flavor that fermented sourdough starter adds.
- The dough is allowed to ferment in the fridge for several hours. This gives the dough a chance to develop more flavor and creates more air in the dough as well, which is why it tastes and has a texture more like a traditional sourdough pizza crust rather than a quick crust made with baking powder.
How to Make Sourdough Pizza Crust
- The flour and kefir are mixed together until the flour is fully incorporated. The dough is then covered and placed into the fridge for several hours. We recommend doing this in the morning so that your dough is ready for dinner.
- When the dough is ready, flour your working surface and gently stretch out the dough into two individual pizza crusts. Transfer the dough onto your baking sheet and par-bake the pizza crust before adding your desired toppings. I topped mine with tomato sauce, mozzarella cheese, pepperoni and fresh basil.
More Pizza Crust Recipes
2 Ingredient Sourdough Pizza Crust
Ingredients
- 2 cups (260 g) self rising flour see note before starting
- 1 cup (8 fl oz/237 ml) plain kefir I used low fat
Instructions
- In a large mixing bowl, combine the flour and kefir. Stir well with a spatula until a shaggy dough forms, making sure no dry flour spots remain. The dough will be sticky and wet.
- Tightly cover the bowl with plastic wrap and let rest in the fridge for about 8 hours (you can refrigerate up to 12). This long resting period allows the dough to ferment and develop flavor.
- When the dough is ready and you are ready to make your pizza, preheat your oven 450°F (232°C). Place an extra large baking sheet pan in the oven (enough to fit two 8-inch pizzas) while the oven preheats or alternatively use two regular baking sheet pans if you don't have an extra large one.
- Remove dough from the fridge and divide into two equal portions.
- Place a sheet of parchment paper onto your counter and generously flour the surface (I used self-rising flour). Take one of the doughs and gently spread out to an 8-inch circle with your hands. The dough will be very sticky. You can lightly oil your hands to make it easier to work with. The dough will be very soft and too sticky to roll out, but it is soft enough that you can use your hands to press it out into an 8 inch circle. Repeat with remaining dough on a separate parchment sheet.
- Brush off any excess flour from the parchment paper and transfer the pizza crusts with the parchment onto the preheated baking pan(s). Par-bake for 7 minutes until the crust is partially cooked through and starting to brown.
- Remove pizza crusts from the oven and add your desired pizza toppings. I spread marinara sauce, sprinkled a generous amount of mozzarella cheese and topped with pepperoni slices. Place pizza back in the oven and bake for another 7 to 10 minutes until the crust is golden brown and the cheese is melted and bubbling.
- Allow pizza to cool slightly before cutting and serving.
Notes
- Self-rising flour: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup (30g)) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30 g)). Brands like King Arthur Flour and White Lily make the low protein flour. Brands like Gold Medal and most store/generic brands contain a regular protein amount. The amount of protein affects how much liquid is absorbed. For this recipe, you want a flour with a regular amount of protein. Please use a self-rising flour with 3 grams of protein per 1/4 cup (30 g). Or make your own self-rising flour with the recipe below.
- Homemade self-rising flour: Combine 2 cups of all purpose flour, 1 tbsp baking powder and 1 tsp salt. Whisk to evenly combine. Make sure the all purpose flour you are using contains 3 grams of protein per 1/4 cup. Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for this bread. It will be dense and dry.
- I used Gold Medal Self-rising flour to make this recipe and Lifeway Plain Lowfat Kefir.
- I have found Kefir at most major grocery chains near me like Vons and Kroger. I have also seen it sold at Target and Costco.
- This recipe makes 2 (8-inch) pizza crusts. I cut each pizza into 6 slices. The estimated nutrition is for the crust only and is for one slice of crust.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
