You need to make this: skillet-broiler pizza

Try to follow this slightly convoluted chain of searching and websites that brought me to a delicious discovery that I'd like to share with you, my few readers. One day I was searching for a photo of the amazing food at Pizzeria Posto and I came across a photo of it and a homemade recreation at this blog: Pie Oh My, which then led me to the pizza-centric Slice, which is a must visit for any pizza lover.

I started scanning Slice, and found it full of all sorts of awesome tips. But what I hadn't yet found was a way to solve a perpetual problem for me: getting a nice char on the top of my pizza and a crispy bottom without turning my crust into the texture of a giant cracker using my bottom of the line apartment oven. Then I found THIS. The skillet-broiler method for making pizza at home. I won't copy and paste anything from there, I will just tell you that it is a revelation. I don't think that I'll ever touch my pizza stone again to make pizza. The results are dough that is crispy and as charred as you like (keep an eye on things, or you'll burn them :-P ) and still has a bit of chewiness on the inside, so it's actually like real pizza crust, not a cracker! You will believe the second you hear the crunch of the crust when you cut it.

Now, summer obviously isn't the best time of year to try this if you don't have air conditioning, as the broiler cranks your oven temp up to 500+ degrees, but if you do have AC, or it's cool where you are, get out and try this NOW. If you don't, bust out the grill and go that route instead.

Below are my results, topped with some of my favorites: salame, rosemary, mozzarella, caramelized onions, etc. Eat it with your eyes!

The stretched out dough placed in my cast iron skillet and topped. Note: tuck anything you don't want charred (caramelized onions) under things you do (cheese and salame). I fixed that the second time around.

The finished product!

nice, charred bottom

check out that crust! I'm just holding the very end, and it's staying in place. Just how I like it!

topped off with arugula, and polished off before you had a chance to finish reading this. EAT IT.