It’s unfortunate that arguably the best pizza-toppings season of the year is such a hot one, landing when the last thing we all want to do is turn our kitchens into ovens as our Steels and stones warm up. Alas, this is what I’ve found myself doing lately, and I’ve had no regrets, each colorful crème fraîche-slicked pie making every second spent in my sultry kitchen well worth it.
Recipes for these three summer pizzas — peach and basil, broccoli rabe and sausage, and roasted red pepper and tomato — plus a few pizza-making tips are up over at Food52.
Remember, for pizza all weekend, make your dough today. The Lahey recipe takes 5 minutes to whisk together and will leave you with 6 nice rounds of dough to use over the course of three days.
Hope you all are well.
Once the dough is portioned, transfer it to storage containers and keep refrigerated for 3 days. I like these quart containers for many things, especially soup and stock, but also dough. The two containers on the right contain dough that has been stored for 2 days—the dough continues to rise a lot in the fridge:
The beauty of the Baking Steel: