1,000g finished dough
- Total flour
- 607g
- Total water
- 376g
- Additional flour
- 546g
- Additional water
- 316g
- Salt
- 17g
- 100% hydration starter
- 121g
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.
Calculate your doughYour dough
Set the batch
Raising agentSourdough starter
Sourdough starter: Assumes a 100% hydration starter; its flour and water are deducted from the mix.
What do these percentages mean?
Flour is always 100%. Every other ingredient is measured against the flour weight. A 62% hydration dough uses 62g of water for every 100g of flour.
Calculated recipe
Weigh this out
1,000g4 dough balls at 250g each
- 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
Starter accounting
Count the flour and water already inside the starter.
A 100% hydration starter contains equal flour and water. The calculator finds total flour and water, then subtracts half the starter weight from each separate addition.
Adding starter on top would raise the batch weight and change the intended hydration.
In plain languageAdditional flour = total flour − half the starter; additional water = total water − half the starter
Worked example
Four 250g balls with starter at 20%
The result exposes total flour and water alongside the smaller quantities added separately.
- Batch
- 4 × 250g balls
- Hydration
- 62%
- Salt
- 2.8%
- Starter
- 20% of total flour
Starter variables
Weight alone cannot tell you when the dough is ready
Inactive starter is treated as interchangeable
Recent feeding, temperature and activity affect fermentation; the calculator knows weight, not condition.
Starter percentage becomes prefermented flour
The control expresses total starter weight against total flour. Half of that starter is water.
A different starter hydration is entered unchanged
The maths assumes equal flour and water. A stiffer or wetter starter needs different accounting.
The dated plan overrules the dough
Use expansion, texture and your established method alongside the schedule.
Plan with observation
Use the timetable to organise the work, then read the dough.
The planner cannot measure starter strength or dough temperature.
- 01
Use active starter
Prepare it according to your established method before weighing the calculated amount.
- 02
Mix the adjusted additions
Combine starter with the displayed additional flour and water, plus salt and any oil.
- 03
Check every transition
Move between bulk, balls, cold storage and baking according to dough development as well as time.
Starter or commercial yeast
Choose sourdough for starter-led fermentation, not tighter prediction.
Use this page for a 100% hydration starter. Use the main calculator for instant, active dry or fresh yeast conversion baselines.
Accounting sources
The sources support the maths, not a universal fermentation time.
King Arthur explains total-hydration accounting and 100% hydration starter. The 20% setting remains an editable Pizza Preacher baseline.
- King Arthur Baking hydration guideCounting starter flour and water in total hydration.
- King Arthur Baking starter feeding ratiosA 100% hydration starter as equal flour and water by weight.
Related calculators
Choose the method you are actually making
Useful answers
Sourdough calculator questions
What starter hydration does the calculator use?
It assumes equal flour and water: a 100% hydration starter.
Is starter percentage the same as inoculation?
The control expresses total starter weight as a percentage of total flour. Compare underlying flour and water when adapting another method.