Starter-based dough
Sourdough Pizza Dough Calculator
This sourdough pizza dough calculator scales your chosen style, batch size and starter percentage. It assumes a 100% hydration starter and deducts its flour and water from the separate additions, so the finished dough stays at the hydration you chose.
Calculate your doughYour dough
Build your dough
1 Batch and fermentation
Advanced recipe settingsHydration, salt, raising-agent percentage and oil
Sourdough starter: Assumes a 100% hydration starter; its flour and water are deducted from the mix.
Flour is always 100%. Every other ingredient is measured against the flour weight.
Calculated recipe
Weigh this out
- Flour
- 546g
- Water
- 316g
- Salt
- 17g
- Sourdough starter
- 121g
Matched to your plan
What will make this bake easier
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Choose your oven type to see equipment advice tied to this batch.
The raising-agent amount is the adjustment lever. The suggested percentage is a starting point, not a fermentation guarantee. Starter strength, dough temperature, room temperature and time all change the result.
Your fermentation plan
- Mix the dough
- Divide, ball and refrigerate
- Remove the dough from the fridge
- Stretch, top and bake
Use the numbers well
Starter is part of the formula, not an extra
Practical guidance for this method
Starter activity cannot be inferred from its weight alone. Use the fermentation schedule as a planning framework and adjust it for the temperature and behaviour of your own starter.
Need a different style or raising agent? The pizza dough calculator combines all standard presets with a dated fermentation plan and equipment advice.
Related calculators
Choose the method you are actually making
Useful answers
Sourdough calculator questions
What starter hydration does the calculator use?
It assumes equal weights of flour and water: a 100% hydration starter.
Is the starter percentage the same as inoculation?
The control expresses total starter weight as a percentage of total flour. Terminology varies between recipes, so compare the underlying flour and water quantities when adapting another method.