The re-seasoning was a resounding success. No black specks or flakes marring the beautifully browned crust. Not much stickage, either. Just slid a metal spatula 'twixt the crust and pan and they separated as easily as if they had a iron clad pre-nup. I added a large garlic clove to the tomato sauce and used the pizza as a type of garlic cheese bread with our ravioli. Next time I'd use two cloves. Even have some left for late night snackage. Ok, no more made up words, sorry. I'm off for another glass of vino.