How many pizzas?

Ball size?

Hydration level?

Flour type?

Flour mix

Add semolina or wholemeal for texture and flavour. We automatically adjust hydration.

How much starter do you have?

Room temperature?

Affects how long fermentation takes.

Fermentation plan?

Your recipe

Sourdough pizza dough

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Baker's percentages—adjust to taste. Values update live.

Hydration

Salt

Olive oil

Quick salt

Olive oil

Pizza dough uses lower hydration than bread (55–80%) for easier stretching and a crispier base. Salt at 2.5% is slightly higher than bread for flavour. Olive oil improves extensibility and makes the dough easier to stretch without snapping back.

Cold proofing pizza dough for 24 to 72 hours in the fridge slows fermentation, builds complex flavour, and makes the dough easier to stretch without snapping back.

Bulk fermentation timer

Watch for 50% volume increase and a domed top — don't rely on time alone.

What you'll need

Kitchen scale for precise weights Pizza stone or baking steel Dough scraper

Also try our other calculators: Bread Calculator, Focaccia, Bagels

Other dough calculators

Bread Calculator Baker's % Focaccia Pan size and hydration Bagels Quantity, size and boiling Create a starter From scratch in 7 days

How baker’s percentage works

Every weight in your recipe is expressed as a percentage of the total flour. Flour is always 100%.

Hydration is the water-to-flour ratio. 72% hydration means 720 g water for every 1,000 g flour. Higher hydration produces an open, holey crumb; lower hydration is easier to shape.

Salt and levain are also percentages of flour. 2.1% salt and 20% levain are common starting points for sourdough. The numbers stay constant whether you bake one loaf or ten — just scale the total.