Sourdough Pizza Dough Calculator
Exact gram measurements for authentic sourdough pizza dough. Adjust the number of pizzas and size below.
Best Flour
Bread flour or Tipo 00 — both work. The starter provides flavor complexity that commercial yeast can't match. A mature, active starter (doubles in 4-6 hours) is essential.
Technique
This calculator assumes 100% hydration starter (equal parts flour and water). The 20% starter ratio gives a mild tang — increase to 30% for stronger sourness. Bulk ferment 6-10 hours at room temperature, or 24-48 hours cold. The timing depends entirely on your starter's strength and your kitchen temperature.
Pro Tip
No commercial yeast in this formula. If your starter isn't reliably active, add 0.1% instant yeast as insurance — it won't affect the flavor but guarantees a rise.
1–12 pizzas
| Ingredient | Baker's % | Grams |
|---|---|---|
| Flour | 100% | 570 |
| Water | 68% | 367 |
| Salt | — | 15.8 |
| Starter (Levain) | 20% | 127 |
| Total | — | 1080 |
| Per ball | — | 270 |
Gear for Sourdough Pizza
Recommended tools for this style
Its W280–300 network is built for the extended, acidifying ferment a levain imposes — the best flour in this lineup for a sourdough build.
Check Price →Long ferments want a lid that seals and a mass that chills. Volume markings up the side let you read the rise without opening it.
Check Price →Sourdough ratios are percentages, and your starter's hydration is one of them. Weigh to 1 g.
Check Price →Now make something with it
You've got your sourdough dough recipe — pick a recipe and follow our step-by-step instructions.