Can't believe I've resisted this for so long. Well, I guess one reason is not wanting to shell out CDN$50 for the pan - but I'm ordering a second one now.
Essentially, Kenji's recipe with very minior mods - I added about a half cup of my sourdogh starter (I do this with many of my breads and pies tpo boodt flavour), sprinkled some freshly grated regianno directly on the dough in the pan, pepperoni, cubes of Havarti, Mozzarella and aged white Cheddar, cooked, crumbled sweet sausage, little more cheese, more pepperoni, sauce is a can of crushed Italian tomatoes with 1 1/2 t garlic powder, 2 T Italian seasoning, 1 t dried basil, 1/4 t ground fennel, 1 T Ruby Port. Baked in the LLoyds anodized pan (2-3T olive oil) on a preheated (550) stone for about 15m. Slipped right outta that pan.
