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Kefir grains and pizza dough – is it possible?!

Kefir grains and pizza dough – is it possible?!

Fast Food with Kefir? Strange but how about pizza dough made with kefir!


2 C. wholemeal spelt flour (or sprouted grain flour)
3/4 C. dairy milk kefir
a pinch of salt
plus: pizza toppings of your choice


1. Add the flour, kefir and salt to a bowl. Knead it form a dough.
2. Once the dough springy and doughy, add it to a bowl and place a tea towel over the bowl.
3. Leave to ferment for a few hours (I did around ~5 hours) in a warm spot (I left it near a sunny window).
4. When you’re ready to cook, break the dough into 2 or 3 pieces. Pre-heat the oven to 200 degrees C.
5. Roll each piece into pizza shapes on a lightly floured surface.
6. Put the pizza dough on a lightly floured tray, and roll out dough until it forms a pizza-shape. Because of the density of wholemeal flour I like to roll out the dough quite thinly to form the pizza base.
7. Add the toppings to your pizza base and then cook in an oven at about 200 degrees C (or in hot a wood-fired oven) until it is cooked to how you like it.

Enjoy !


  1. Didn’t work for me. I made it exactly as described, kneading went well, but the dough just didn’t rise at all. I might try leaving it overnight to see if something happens.

  2. Hi Zhivko

    Thanks for the post. This dough rely on kefir fermenting processes. And I found them not as strong as regular baking yeast. So there are few reasons why your dough didn’t rise:

    – your milk kefir is not strong enough (which is the most probable case)
    – temperature was a little bit too low
    – knead the dough bit more
    – make sure you have good quality flour
    – make sure you don’t put too much salt as it could kill the yeast

    Ultimately try adding some baking east if you prefer fluffily dough.

    I hope it will help! Happy baking!
    Kefir Guru

  3. Hi Zhivkov Dragnev

    It’s been a while since you posted your comment and you probably found a solution for your problem. I have just found this great site.

    I am baking sour dough no kneed bread with milk kefir all the time. The dough made with milk kefir takes a long time to rise. I let it rise over night. Try the recipe from the site below, it makes a lovely pizza base as well.

    Good luck

  4. Hi Guru…
    So when you cook the bread do you keep any of the healthy probiotics… cheers

    • Hi Rob,

      Thank you for the question! Unforutnately heat kills most of nutrients in our food. It will depend on the temperature and the time under the heat. Kefir bacteria is not any different. Here is an example:

      In case of kefir, the above chart should be reversed – “safety” means dead kefir. I hope that helps.

      Best wishes,
      Kefir Guru

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