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:
