← All pizzas
Pizza Dough With Sourdough Starter
The Fresh Cooky · thefreshcooky.com · 2025 · Original
Style not identified
DietVegetarian. Not vegan: toppings: cheese.
Against 5,130 pizza recipes
71% hydration: wetter than 64% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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
525g
Water
375g
Hydration
71.4%
Salt
1.9%
Yeast
n/a
Oil
5.7%
Sauce
n/a
Cheese
n/a
Dough weight
1040g
Process
Bake temp
550°F / 288°C
Bake time
5 to 8 min
Oven
home standard
Surface
stone
Cold ferment
12h
Ingredients (7)
- yeast½ cup active sourdough starter1/2 cup · 100g
- water1 ¼ - 1½ cups room temperature water1 1/4 cup · 375g
- saltsea salt or kosher salt2 tsp · 10g
- oilolive oil2 tbsp · 30g
- flour3 ½ - 4 cups unbleached all-purpose or bread flour3 1/2 cup · 525g
- oilBase: Pizza saucen/a
- cheese otherToppings: Cheesen/a
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 71% hydration and 1.9% 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 71% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, this one included.
Or browse all 5130 pizza recipes.