Overnight Milk Kefir Cast Iron Pizza Dough
A simple overnight fermented pizza dough made with milk kefir for a lightly tangy flavor, soft chew, and crispy cast iron crust. No sourdough starter needed—just mix, rest overnight, and bake.
Ingredients
Dough
- 2 cups all-purpose flour 240g
- ¾ cup milk kefir 180g
- 1 tsp salt
- 1 tbsp olive oil
- ½ tsp baking powder optional, for extra lift
- 1 tsp italian seasoning
- 1 tsp garlic powder
Pan
- 1-2 tbsp olive oil for the cast iron pan
Toppings
- pizza sauce measure with the heart
- shredded cheese measure with the heart
- preferred toppings
Instructions
Mix the Dough (Day 1)
- In a large bowl, combine flour, salt, garlic powder, italain seasoning, and baking powder. Add milk kefir and olive oil. Mix until a shaggy dough forms.
- Knead lightly for 2–3 minutes until the dough comes together. Do not over-knead.
Overnight Fermentation
- Cover the bowl tightly and let the dough ferment at room temperature for 8–12 hours. Put it in the fridge if you are not ready to bake it right after ferment.
- The dough should become slightly puffed, soft, and lightly tangy.
Prep for Baking (Day 2)
- Let the dough sit at room temperature for 20–30 minutes before shaping.
- Preheat oven to 450°F.
- Add 1-2 tbsp of olive oil to a 10 inch cast iron skillet.
Shape the Dough
- Place dough into the oiled skillet and gently press it outward toward the edges.
- If the dough resists stretching, let it rest for 10–15 minutes and continue shaping.
- Add Toppings
- Add sauce, cheese, and toppings evenly.
Bake
- Bake for 18–22 minutes, or until the crust is golden, the cheese is bubbly, and the bottom is crisp.
- For extra browning, broil for 1–2 minutes at the end.
Notes
- Thin milk kefir works perfectly, just adjust dough feel slightly if needed.
- Bake time may vary slightly depending on oven and thickness; 20 minutes is a great baseline.
- Overnight fermentation develops flavor, no sourdough starter required.