Sourdough Pizza Calculator

This preset is tuned for sourdough pizza calculator. The calculator above starts with the preset values, but every field remains editable so you can keep the page as a starting point instead of a fixed recipe. The example on this page uses 3 balls at 280g, 65% hydration, 20% starter. and explains the resulting weights without changing the calculator logic.

Pizza dough planning usually starts with count and dough ball weight. This calculator multiplies those values to get a total dough target, then solves the flour, water, salt, and leavening weights from the percentages you enter. In yeast mode, yeast is a baker’s percentage of flour. In sourdough mode, starter is treated as one measured ingredient and split internally for hydration math.

Use Add to bowl for the batch ingredients and Per dough ball for portioning. The per-ball section is not meant to tell you how much flour went into each ball before mixing; it is a practical share of the final formula. In the kitchen, mix the full dough, ferment it, then divide by target ball weight.

The calculator does not prescribe a fermentation schedule, oven setting, or pizza style. It keeps the batch math consistent so you can adjust hydration, salt, oil, sugar, yeast, or starter without losing the target ball weight.