Homemade pizza in the style of Una Pizza Napoletana’s Filetti. As I mentioned the other day, my favorite pizza place recently up and moved to San Francisco. When I still had access to Una Pizza, the Filetti, a pizza with mozzarella di bufala, cherry tomatoes, basil, olive oil, and course sea salt, was the best of the best.

The home version can’t compare for many reasons, but taking some cues from Jeff Varasano (an unbelievable pizza resource), and kind of following the cast iron skillet that’s been making rounds, you can actually do pretty well. A Serious Eats Pizza Lab article actually gets pretty close to what I do, which is put the dough directly into a heated skillet, then assemble the pizza (mostly because it’s impossible to have thin, wet dough, load it with ingredients, and transfer it to a pan). Then throw the skillet under the broiler for a few minutes, and if the skillet was heated thoroughly ahead of time, you’re done. If not, put it back onto a high burner until the bottom is charred.

Note: when I want to make a bigger pizza on my pizza stone, I heat the stone for an hour, switch the broiler on for 5 minutes, then slide in the assembled pizza. It’s almost as good.

Sorry for the poor photo, I’ll get a better one someday when I’m not as hungry.