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
    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