For a long time, I struggled with figuring out how much sourdough starter for my pizza dough. I’d either overdo it and end up with a dough that fermented too fast, or go too low and have barely any rise. I didn’t want to rely on cold fermentation either—I just wasn’t getting enough payoff for all that waiting. If that sounds familiar, this guide is for you.
Why I Seldom Rely on Cold Fermentation
My goal here is to try to arrive at a “ready to bake” pizza dough in 24 hours or less at room temperature. While cold fermentation is very popular (meaning letting it ferment in the fridge), I just haven’t found the pay off. Maybe because starting with a good sourdough starter and using really good flour makes for such a delicious pizza, it doesn’t matter! So, cold fermentation is really something I use mostly just to slow down the fermentation process for when I am making pizza today to eat in a couple of days.
Credit Where It’s Due: Texas Craig Did the Math
All of this is built on the excellent work of Craig from “Craig’s Neapolitan Garage”. He mapped out starter percentages for different room temperatures, and his research has held up brilliantly in my kitchen. I’m talking dough that’s ready to stretch and bake after a full 24-hour room-temp proof—no guesswork. He did ALL the math to make this possible!
Starter Percentages Based on Room Temperature
I’m including the figures he’s supplied that I’ve used in my own experience.
These percentages are based on the flour weight only, not the total weight of the dough ball! My usual dough ball uses about 160 grams of flour (roughly 1.25 cups). If your sourdough starter is wetter (like a 1:1 ratio), you might need to go to 175 grams or more (around 1⅜ to 1.5 cups) to compensate.
Here’s the breakdown I use, based on Craig’s model and my own results:
| Room Temp (°F) | % of Starter (by flour weight) | Notes |
|---|---|---|
| 62°F | 15% | My unheated garage in California winters |
| 66°F | 7.5% | Typical cool kitchen |
| 69°F | 4% | My go-to setting—consistent results |
| 72°F | 2% | Warmer days or HVAC at work |
| 75°F | 1% | Oven with light on, or warm summer kitchen |
Example: Making a Dough at 69°F with 4% Starter
Let’s say your room temp is hovering around 69°F. For 160 grams of flour:
- 4% of 160g = 6.4g of sourdough starter
- Add your starter to the rest of your dough ingredients and let it ferment at room temp for 24 hours.
The next day, you should have a perfectly proofed dough with excellent structure, mild sourness, and great elasticity.
Sourdough starter quantity predictive model
Tips for Success in Solving for How Much Sourdough Starter for My Pizza
Probably the most important variable that could throw this off for you is your actual sourdough starter – they are by their very nature, wild and unique. So don’t be discouraged if your ratio is off a little.
- Track Your Room Temp: Use a cheap thermometer or temp gun. Knowing your ambient temperature is crucial.
- Use a Mature Starter: Make sure your sourdough starter is active and bubbly. Feed it the day before.
- Adjust Flour if Needed: Wetter starters (like 100% hydration) can slacken the dough. Use slightly more flour to tighten it up.
- Don’t Panic Over Stickiness: If it’s sticky, bench rest it longer, flour your hands, and don’t be afraid to experiment.
- Flour Matters: High-protein, high-quality flours (like Caputo 00 or Central Milling) make a big difference in structure and flavor.
If your sourdough starter is fairly sticky (such as a 1:1 ratio of flour and water, you’ll need a little more flour (mine is and I do use more like 175 grams or 1 3/8 cups).
Sourdough Supplies & Accessories?
If you need to round out your collection of sourdough accessories – from crocks to proofers to an off-the-shelf starter, check out King Arthur’s selection.
Final Thoughts on How Much Sourdough Starter to Use
You can make incredible sourdough pizza without cold fermentation—and in just 24 hours. The key is adjusting your starter amount based on temperature. Trust the process, tweak as needed, and above all, enjoy the journey. Mistakes are just steps toward mastery.
Want more sourdough pizza ideas? Check out our other starter-based recipes here.
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.