I tried the pizza a la Mariah. Couldn't find the directions so I fudged it. My burner is 17000 btus so I had it on less than medium. It's a good thing or it would have burnt. 12 " Lodge skillet for 10 mins. It was a thick dough, heavy sauce with sausage/meat balls crumbled on top. They contained Italian peppers, onion and garlic simmered till soft, then added to the 1/2 italian sausage 1/2 ground beef 15%. Also 2 eggs, panko crumbs and other yummy seasoning. Ok back to the pizza. Dough from the oiled bag, to the oiled pan. Added fresh onion and garlic and more fresh italian roaster pepper. Soft mutz, all over and to the stove. I put it on my largest burner but the pan was to large so I kept turning the pan so the hot med low flame would hit it all. Nice brown after 10 minutes, of course I peeked and made sure it was cooking evenly and not sticking, and into a 450 oven. That is what I always cook pizza temp wise. It took 15 min. I checked it after 10 and reset it for 5. It was perfect. Crunchy and cooked through and cheese melted and browned. Sauce was warmed before putting on. Next time I will use a thinner dough or a thinner dough and a smaller pan. It was tricky cutting it in the pan and too sloppy to remove. It would have come out, the slop would have been sauce and stuff on the cutting board. A good time was had by all. What a baking journey! Thanks for sharing your tips. Irene @ KAF

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