I should just know that if it's Kenji and pizza it's going to be good. With my sweetie out of town and me spending the whole week in the studio, I wanted something fast and tasty. And lo, the Lopez-Alt delivers:
http://seriouseats.com/2014/10/cast-iro ... d-lab.htmlYes, this really works, and it works well. One warning though: it's really easy to burn these suckers under the broiler.
I did pizza with fresh san marzanos (because I had them), caciocavallo, tuna and calabrian hot pepper, and another with 3 kinds of peppers (hatch, lipstick and mild hungarian). Completely awesome, and 20 minutes from cutting board to table including prep.