Now that the weather is cooling and I no longer mind turning the oven up to 500 degrees Fahrenheit, it’s time to think about making pizza dough again. Or rather, it’s time for me to think about Kay making the pizza dough. That’s her job. She generally follows the recipe in The Silver Spoon cookbook, which calls for fresh cake yeast rather than the more standard instant dried. She typically makes several at once and puts them in the freezer for me to grab when needed. On many a Sunday evening, once the sun starts setting earlier than we’d like, we turn our attention away from the cold, darkening skies and into the kitchen where the yeasty smell of the rising dough fills us with anticipation for the fresh pizza that will warm our stomachs within a few hours.