Pizza Dough
A calculator for honest dough. Set how many balls you want; get the exact recipe at the same percentages.
How much dough?
4 balls × 280 g
Your recipe
1,120g total dough
Naturally leavened. Ripen the levain, then mix into the final dough.
Levain100% hydration, plus a little ripe starter
Flour10%66.7g
Water10%66.7g
Final dough
Flour90%601g
Water55%367g
Salt2.8%18.7g
All of the levain133g
%
%
%
%
%
Sourdough starter, as a percentage of total flour.
%