An even better way, thanks to Kenji Alt-Lopez, is to preheat the iron skillet very hot, add the pizza, then finish the top close to the broiler for 2-3 minutes. Crisp outside, chewy interior- like a good bagel, with some black spots top and bottom. It's fast and no preheating the oven, which is nice in summer! Another interesting version. I'm so glad folks are sharing their ideas and methods. I wonder how many of us will be having pizza for dinner tonight? ~ MaryJane

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