Serious Eats: Recipes

Pizza With Figs, Mozzarella, and Goat's Milk Feta

[Photographs: J. Kenji Lopez-Alt]

Note: For best results, bake pizza using a KettlePizza and Baking Steel setup.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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