Tom,

I have a roccbox coming in this week and I have started a sourdough starter for my dough recipe I will be using.

My question is how would I adjust a small scale recipe (3-4 pizzas) for a large scale recipe (50-90 pizzas) using the sourdough starter.

Small scale Recipe

250g F

8g Salt 2%

8g Oil 2%

150g water

95g starter

2-12” pizzas

So my understanding is that the total amount of flour will be 297.5g, water at 197.5 for a 66% hydration.

Now with my starter I am starting with 100g/100g whole wheat flour. Will this starter be large enough to make large batches of dough?

Thank you in advance for any advice you can provide.