At IslandCommonsRealm, we believe that outstanding pizza begins with outstanding dough. After more than thirty years of refining our method, we’re delighted to share some of our tricks with you. While we can’t disclose our exact formula (some traditions must stay sacred!), these guidelines will help you craft restaurant-quality dough for home baking.
The Flour Matters
The base of great pizza dough is top‑quality flour. We recommend using 00 flour, a finely milled Italian flour with a moderate protein level (about 12%). This strikes a ideal balance between strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture will differ slightly.
Water Temperature and Hydration
The temperature of your water influences fermentation time and dough development. For slow fermentation (which yields richer flavors), use cold water around 45°F (7°C). For quicker fermentation, opt for lukewarm water around 85°F (29°C). Hydration should be in the 60-70% range for most home ovens.
Minimal Yeast, Maximum Time
One of the best-kept secrets for flavorful dough is using less yeast and giving it more time to ferment. We use just 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24–48 hours. This slow process develops deeper flavors while producing a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten framework and regulates fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water have begun to combine to prevent direct contact with the yeast.
The Art of Fermentation
After mixing, let your dough bulk ferment at room temperature for 2 hours, then divide into individual dough balls. Place them in containers with lids and refrigerate for 24-72 hours. This cold fermentation is where the magic happens—enzymes break down starches into sugars, creating both flavor and the beautiful browning you see in our crusts.
Handling with Care
When it’s time to bake, take your dough out of the fridge 1-2 hours beforehand to let it warm. Handle it gently to preserve the gas bubbles formed during fermentation. Use your fingertips to press and stretch the dough, rather than rolling, which flattens those precious air pockets.
The Final Touch: Heat
While our wood-fired ovens reach temperatures around 850°F (454°C), most home ovens top out near 550°F (288°C). To compensate, use a preheated pizza stone or steel for at least an hour. This delivers the intense bottom heat needed for a crisp exterior and airy interior.
Mastering pizza dough is a journey, not a destination. Each batch teaches you something new about the process. We encourage you to take notes, adjust variables, and discover what works best in your unique kitchen setting.
If you’d like to witness our dough-making process in person, join us for one of our monthly pizza workshops where Chef Luca demonstrates these techniques in detail. Check our events calendar for upcoming dates!