Let's Make Pizza!
Restaurant-quality pizza, made in your kitchen.
Tell us how many pizzas you're making and we'll handle the math.
Allow about 250 g of dough per 30 cm Neapolitan pizza at 60-65% hydration. For 4 pizzas that's roughly 1 kg of dough — around 600 g flour, 390 g water, 12 g salt, and 60 g sourdough starter.
💡 Crank the heat as high as it goes! Use a pizza stone or steel, and if you have a broiler, place the pizza close to it.
Recommended: 250-290g for home ovens, 260-350g for pizza ovens
Easy to handle: Great for beginners. Dough holds its shape well and won't stick.
- Flour (bread flour or 00) 600g (100%)
- Water (room temp) 360g (60%)
- Salt 12g (2%)
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Fresh yeast 0.9g (0.15%)or dry yeast 0.3g (0.05%)
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Active sourdough starter 30g (5%)
Margherita Toppings 🍅🧀🌿
Classic and perfect. Here's what you need:
- Mozzarella total: 320g
- Tomato sauce total: 240g
- Olive oil total: 24g
- Basil leaves total: 64
- Basil pots (est.): 1 (≈ 80 leaves/pot)
Adjust the sliders to scale your recipe. Based on The Sourdough Framework.
🔥 Pro Tips for Amazing Pizza
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Slow fermentation is your secret weapon Use low yeast or sourdough quantities for a long, slow rise. This allows enzymatic reactions that greatly improve flavor and make the dough easier to stretch. Learn why →
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High heat is essential Preheat your oven as hot as it goes (250-300°C). High heat cooks the crust fast before toppings overcook. A pizza stone or steel helps tremendously.
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Less is more with toppings Don't overload! A few quality ingredients beat a mountain of toppings every time.
Ready to become a pizza master?
The complete open-source guide to perfect pizza dough.
Read the Full Tutorial❓ Frequently asked questions
How much dough do I need per pizza?
About 250g for a roughly 30cm Neapolitan pizza. Heavier dough balls give thicker, larger pizzas — set the weight to match your style.
What hydration is best for sourdough pizza?
60–70% works well; 65% is a reliable starting point. Higher hydration gives a lighter, crispier base but is stickier to stretch.
How much starter should I use for pizza dough?
Around 10–20% of the flour. Using less starter with a long cold ferment in the fridge develops deeper flavour.
Can I scale this for many pizzas?
Yes. Everything scales by baker's percentages, so you get exact amounts for any number of pizzas — handy for a party.