Pics please!! Sounds delicious. Welcome back!

So nice to check in and see a blast from the past, trailrunner! I've got pizza dough rising in the fridge for tomorrow. Your pizza sounds delicious, not surprising! Welcome back!!

Welcome back! I was a lurker on GW for years and definitely remember you TR. Between your pizza and MG's calzones I'm craving Italian something fierce. What is your dough recipe?

You and mamma goose are making me hungry!

Trailrunner....ha! I remember your purple patio furniture! I'm still wishing I'd tried your non-yeast rye bread.

That looks so good! I love deep dish pizza in a skillet--the crust is the best part. So good to see another one of your posts here, too. :)

Yummy. Thank you. We love our CI, but never thought to use it for pizza. Excellent idea and pretty presentation.

:) yum

You have been missed! I have an album on my Ipad of your KAW posts.

Well ya'll are sweet !! fouramblues....thank you ...love blast from the past LOL !! Take pics and post your pizza !!!

rebunky...DH made it...was 1c bread flour, 1 1/2 c durum flour . He put a 1/2 tsp. ADY in 1 c warm water and 2 tsp. honey and stirred and let that foam up. Then added 1 Tbsp EVOO and 1 tsp . salt and added it to the flour. May need to adjust water and flour according to your flours if you use all white or sub for the durum. Knead and let rise. This is a very big skillet and it was just the right amount.

Hey errant !!

Nicole how are you !!! I don't remember a non-yeast rye ....do you mean a sourdough rye ? We still have the purple furniture and sit on it all the time !

Hey MG>..it is ALL your fault...DH said " oh no...can we stop with the pics and eat ???!!! " LOL .

Nightowl...hey...we have meant to do it lots of times and have seen it on blogs...will definitely be our go to way for awhile as we work on different recipes. LOVE our baking steel " stone". Have had it a couple years and it is fabulous. Have to love CI.

cat_mom....:) :) ....you need to make pizza and post...I have had it and you know it is YUM !!

romy....you are SO sweet !! I don't have all my KAW posts !! Thank you !!

My mouth is watering. Looks so good.

Yep it was sourdough bread! I need to start making my bread from scratch like I used to.......when I had time. I used to trail run too...ripped both knees twice and now I'm doing yoga.

T - Yum!! Was that the baking steel which speeds up baking from a couple of years ago? How is DS? I miss hearing about his restaurants!

anitamo there are two nice sized pieces left for lunch :)

Nicole I am sorry to hear about your knees. I have been so lucky with my " parts" !! I know yoga would be good for me but somehow I just never have gotten in to it. I need to make some rye bread ! It has been ages.

Oldbat...he isn't in a restaurant now. He left Lexington and came back to AL and then left again and is back in Lexington. He hasn't been a chef in a while. He is getting ready to open a shop that will sell charcuterie that he makes and also prepared foods for folks to pick up on the run and take home to reheat and then branch out from there and see what happens. His DW will work with him..supposed to open around June...will have to make a post when it happens. We have our fingers crossed will be a success. Yes this is the same baking steel. I LOVE it. Makes great crust and is wonderful for lots of uses...there website has lots of recipes etc.http://www.bakingsteel.com/shop/baking-steel check out their blog.

Serious yum. That applies to the pizza, and the soapstone!

Thanks for the recipe, and I look forward to more of your KAW!

I thought there was a rule against food porn here, but apparently I'm mistaken. :)

trailrunner, I'm another happy to see you again. I always enjoyed your KAW posts. And when I think of kitchens designed with function in mind with loads of charm yours always comes to mind.

Welcome back TR! Your recipes & activities have always been inspirational! But did you have to post about yummy pizza during Lent??? Mmmmmmm

That looks SO yummy! Pizza is one thing I've never attempted to make and would really like to learn.

Detroit deep dish - Buddy's uses Wisconsin Brick cheese.

eam..thank you !! I do love the soapstone and never regret it. Never do anything to it but wipe it off.

rebunky you have to post your pizza :)

thank you amck...hope you are doing well ! What a lovely thing to say...me and the kitchen are a little worse for wear but we hang in there :)

tmy...you gave up the wrong thing for Lent :) It is vegetarian , does that help ???

design...you can't go wrong with a simple crust and the skillet. Easy peasy. I didn't mention but put the crust in skillet and let it rise till puffy then with the oven preheated bake it a few minutes till getting golden to set it up then add the toppings and finish. Takes about 15-20 min. depending on how much you put on the top...we like a lot !!

Yep Dan I lived in Detroit every Summer in the 60's....then we moved out to Brighton Lake. I never went back after I was 16...a LONG time ago. If you look at Karen's Kitchen Blog she has the real deal and the real pan which you can order...I am going to wing it with what I have on hand since I won't be able to get the real cheese and I definitely don't need anymore steel pans LOL!! Thank you for posting !! c

Here's some pan history-

Jan. 23 2011

Shortage of steel pans has Detroit-style pizza makers scrambling

By Sylvia Rector - Detroit Free Press Restaurant Critic

Here in Detroit, we all know what it takes to make a great Detroit-style pizza: dough for the thick but airy crust, absurd amounts of cheese and ladles of rich, long-simmered sauce.

But the special ingredient most people don't know about is the pan -- a certain blue-steel industrial utility pan made for decades by a small company in West Virginia.

Or at least they used to be made there, until the company closed its line about a year ago and moved the work to Mexico -- where it still hasn't been able to get production going.

Restaurant supply companies here -- and apparently everywhere else -- have been out of them for many months.

Pizza makers' orders for pans are stacking up by the thousands and causing problems for big chains and small independents alike.

"You wouldn't even believe how many pans we have on back order" -- at least 4,000 small and medium sizes and 700 extra larges -- says Patti Domasicwicz at People's Restaurant Equipment in Detroit. She hasn't received a shipment since April.

Other restaurant suppliers she knows are in the same boat. "All of us would have ordered a whole lot in before they moved, but they didn't give us a chance," she says.

The pans get their name from the tint of the metal when it's new. The manufacturer, who didn't want any publicity, says they were never meant for baking; they were designed to hold small parts in factories.

But somehow they became the pan of choice for nearly every big name in Detroit-style pizza. Domasicwicz, who has worked at People's for 38 years, says Buddy's started using them "many, many years ago."

Today, she says, "you figure you've got Buddy's Pizza, Shield's Pizza, all the Jet's Pizzas" using them. Others include Loui's, Cloverleaf and Primo's. And then there's the growing number of Detroit-style pizzerias around the country, where transplanted Michiganders are introducing happy customers to thick pies with square, cheesy corners.

Former Birmingham resident Jeff Smokevitch, owner of Brown Dog Pizza in Telluride, Colo., added Detroit-style slices to his line of thin pizzas in October to see how they'd do. "It's unbelievable the response I've had," he says. He wants to sell whole pies, but he doesn't want to buy additional pans until he can get the blue steels.

Other pans simply don't yield the same kind of crust, pizza makers insist.

The blue steels are "just like a great black skillet pan," says Wes Pikula, Buddy's vice president of operations. After they're seasoned, "they have a way of capturing the flavors in the metal" in a way that other pans he has tried do not.

Buddy's isn't in dire need of more pans, but it has some on back order. Pikula was told to expect them in February.

But a very frustrated Eugene Jett -- cofounder of the fast-growing Jet's Pizza chain -- is through waiting.

After promised deliveries didn't come in September or December, he went into action.

"We've tried other pans and (the pizza) doesn't come out as good," he says. So he had the original pans analyzed by a lab in Lansing, found a manufacturer, and is having them made -- right here in Michigan. He says the key, by the way, is the thickness of the steel.

"They're cutting them as we speak," he said last week. And not a moment too soon: Two new Jet's are opening at the end of the month and he's totally out of pans, after giving each of his last three stores only 75% of what they needed.

"The first thing is for me to get my pans," he says; the first run is enough for nine stores. If the manufacturer thinks they'd be profitable, it could put them into full production, he says.

"It took me a long time to figure out how to get them done," Jett said. "But I decided then, I will build my own pans."

Dover Parkersburg in Follansbee West Virginia made the originals and is not in business.