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-pound) ball of store-bought pizza dough (or your favorite recipe for 1 large pizza)
(14-ounce) can whole tomatoes, preferably San Marzano
tablespoons kosher salt
(8-ounce) ball buffalo (or other fresh) mozzarella, thinly sliced
tablespoons extra virgin olive oil
bunch fresh basil