Valerie: The recipes will be forthcoming in the near future, so hold on until then. The dough recipe I made is supposed to make a pound of dough, but I had to add a bit more water and then more flour, to get it to the proper consistency. The recipe makes two crusts, which should come out to eight ounces of dough for each one, but mine ended up being ten, which for my 12-inch skillet, was perfect. Jon ----- Original Message ----- From: Valerie To: blindcooks@xxxxxxxxxxxxx Sent: Monday, April 28, 2014 8:06 PM Subject: [blindcooks] Re: Just had to share my pizza success Oh, that sounds so good and imagine you would have a nice crisp crust beneath. I am going to give this a try Jon. Valerie From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings Sent: Tuesday, 29 April 2014 11:34 AM To: Blind Cooks List Subject: [blindcooks] Just had to share my pizza success Given the fact that Emily is due any day now and there are a number of tasks that are difficult for her to do right now, I decided to try making pizza in a skillet for dinner tonight as apposed to my pizza stone. I looked through what may be my all-time favorite cookbook full of recipes for the skillet, and found a recipe for pizza dough, uncooked pizza sauce, and a method that promised a delicious pizza that would be perfect in every way. The long and short of it is that it worked! I used my 12-inch cast iron skillet for the job. I made the dough and let it rise while I prepared the cheese and a few simple toppings, including some fresh oregano from my garden. When it came time to assemble, I put a couple tablespoons of oil in my cold pan, rolled out the dough to fit, then placed it into the pan. I spread out some of the sauce, then my oregano, lots of pepperoni, and finally, the cheese. The pan then went over very high heat for about three and a half minutes, then into my 500-degree oven to finish baking. The result was at least as good as anything that ever came off my pizza stone, and maybe even better. The recipes for the dough and sauce make enough for two medium-sized pizzas. I'll bake the second one a bit later on tonight and keep it for leftovers. The only sad thing about this experience is that it's unlikely there will be any days left this season to get away with cranking my oven that high. This means that unless we get another strong cold front in the next couple weeks, I'll have to wait until October to make this again. But, the end result tonight will definitely be worth the wait. The fact that there's no guesswork for the vision-impaired person to get the pizza off the stone certainly doesn't hurt either. Jon