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By using direct high heat from two directions (hot skillet on bottom, broiler on top), these pizzas cook in 1 to 2 minutes. The recipe is enough for multiple pies; the best way is to make one, watch it disappear in seconds, then make another and repeat so you’re always eating fresh, piping-hot, crispy-edged pizza.
1 (1-pound) ball of store-bought pizza dough (or your favorite recipe for 1 large pizza)
1 (14-ounce) can whole tomatoes, preferably San Marzano
2 tablespoons kosher salt
1 (8-ounce) ball buffalo (or other fresh) mozzarella, thinly sliced
6 tablespoons extra virgin olive oil
1 bunch fresh basil
Flour, for dusting
Pizza on crackers is an idea whose time has come.
A house salad that's anything but boring.
A nacho by any other name is still as great.
