At IslandSteadHub, we’re convinced that outstanding pizza begins with exceptional dough. Having spent over thirty years refining our method, we’re excited to share some of our insights with you. While we can’t disclose the exact recipe (some traditions stay private!), these guidelines will help you craft restaurant-quality dough at home.
The Flour Matters
The base for great pizza dough is high-quality flour. We suggest using finely ground Italian 00 flour with around 12% protein, which provides the right balance of strength and tenderness. If you can’t find 00 flour, bread flour is a solid substitute, though the texture will be a bit different.
Water Temperature and Hydration
The water temperature influences fermentation time and dough development. For slow fermentation (which enhances flavor), use cold water about 45°F (7°C). For quicker fermentation, use lukewarm water around 85°F (29°C). Aim for a hydration level of 60-70% for most home ovens.
Minimal Yeast, Maximum Time
One of the biggest secrets to flavorful dough is using less yeast and giving fermentation more time. We use only 0.2% fresh yeast relative to our flour weight for doughs that ferment for 24-48 hours. This slow process develops complex flavors while yielding a dough that’s easier to digest.
Salt: Not Just for Flavor
Salt does more than season your dough—it strengthens the gluten structure and helps regulate fermentation. We recommend fine sea salt at 2.5-3% of your flour weight. Add it after your flour and water begin 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 it into individual dough balls. Place these in containers with lids and refrigerate for 24-72 hours. This cold fermentation is where the magic happens—enzymes break down starches into sugars, contributing both flavor and the beautiful browning seen 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 come to room temperature. Handle the dough gently to preserve the gas bubbles formed during fermentation. Use your fingertips to press and stretch the dough, rather than rolling it, to avoid flattening those delicate air pockets.
The Final Touch: Heat
While our wood-fired ovens reach around 850°F (454°C), most home ovens max out at about 550°F (288°C). To compensate, preheat a pizza stone or steel for at least an hour. This intense bottom heat helps achieve a crisp crust with an airy interior.
Mastering pizza dough is a journey, not a finish line. Each batch teaches you something new about the process. We encourage you to take notes, tweak variables, and discover what works best in your own kitchen environment.
If you’d like to see 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!