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Whole Wheat Sourdough Pizza Dough
The Pantry Mama · pantrymama.com · 2025 · Original
Style not identified
DietVegetarian. Not vegan: honey.
Against 5,130 pizza recipes
56% hydration: drier than 82% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% of recipes that state an oven.
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
280g
Hydration
56.0%
Salt
4.0%
Yeast
n/a
Oil
6.0%
Sauce
n/a
Cheese
n/a
Dough weight
1050g
Process
Bake temp
450°F / 232°C
Bake time
2 min
Oven
home standard
Surface
stone
Ingredients (6)
- yeastSourdough Starter200g
- waterWater )280g
- sugarHoney20g
- oilOlive Oil30g
- flourWhole Wheat Flour500g
- saltSalt20g
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Do something with it
- Scale this doughStart from 56% hydration and 4.0% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 56% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
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