Well I tried putting the cake pan on the stove top. It couldn't handle the heat and bowed so that only the center was touching the stovetop. Still, far more cooking power made it to the oil and dough as opposed to baking in the oven, so it fried up crunchy and slightly browned. I think the method is workable, but it would need a sturdier pan and probably a lower setting on the stovetop.
The top of the dough was 100 percent uncooked, as you would expect. I removed the now crunchy and raw dough and improvised a very delicious calzone out of it. The crunchy part rolled to the inside while the raw outside baked in my pizzamaker.
If I can perfect this method, I think it would prove to be faster than heating up a pizza stone. Also, it's more convenient to inspect the dough bottom while cooking on the stovetop, so that you can get the 'doneness' just right.