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Sourdough Pizza Dough Recipe: 65% Hydration, Real Chemistry
The Pizza Craft · thepizzacraft.com · 2026 · Original
Style not identified
DietVegan. 5 ingredients checked. Reviewed: flour, water, starter, salt, oil.
Against 5,130 pizza recipes
65% hydration: drier than 55% of the 1,480 doughs that parse.
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
325g
Hydration
65.0%
Salt
2.0%
Yeast
n/a
Oil
2.0%
Sauce
n/a
Cheese
n/a
Dough weight
945g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourbread flour500g
- waterwater325g
- yeastripe sourdough starter100g
- saltfine sea salt10g
- oilextra-virgin olive oil10g
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Do something with it
- Scale this doughStart from 65% hydration and 2.0% 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 65% 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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