Three Summer Pizzas
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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:
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7 Comments on “Three Summer Pizzas”
Wonderful recipes. We have fallen in love with the Lahey pizza dough recipe. Unfortunately it is really difficult to get the pizza to slide off onto the stone. Do you have any tips? Thank you
Thank you, Joann! So sorry for the delay here! Questions: do you use a peel? And if so, have you ever tried parchment paper?
Oh Darcy, I get it! It is so nice to just pick up dough, which really tends to be very high quality these days, I find at least. xoxo
Alexandra, have you tried freezing the dough? I am making this today and might put some in the freezer if I don’t use it all.
Hi Renee,
You can! I think … I’ve actually never done it, but I found a bunch of sources online that lead me to believe it is doable. This thread on Food52 might be helpful: https://food52.com/hotline/14327-can-i-freeze-jim-laheys-pizza-dough
Hi Alexandra,
Thank you so much for posting so many awesome recipes. I baked your peasant bread last night and it turned out so delicious!!!!
I want to purchase a Baking Steel but I’m not sure if I should get a round or rectangle. Which one
do you prefer and why?
Thanks again,
Julia
Hi Julia! So so sorry for the delay here. I actually only have the rectangular one — i have the griddle and the original. I love them both! If you like stovetop griddling, I would go for one of those, but otherwise, I might suggest the original one or the round one because they are lighter. Hope that helps! Let me know if you have any other questions. I adore my Baking Steel!