Sorry but I’m just going to disagree with you. I’m somewhat confused by the last post in the link you provided which suggest the pans are now made in Mexico. How does made in Mexico and purchased in Detroit fit into the equation?
To me, the pan is only a vehicle which impacts the crust development. Some individuals with an extra sensitive palette may be able to detect a resulting flavor from the use of using blue steel, but most would not. I have and can consistently create the crunchy crust of Detroit style without using blue steel. If I have read other posts correctly, it’s the sum of the parts, not a single component which defines a style. Your argument is like arguing that only New York water can make authentic New York pizza.
This Thanksgiving I had a family reunion in which I had been practicing various styles of pizzas from the beginning of July. Detroit style was my highest priority. The reaction from my family members was that I was close to nailing the clone. And the one component that was spot on was the crust. The sauce, cheese blend, herbs need work, but the crust was right there. And the pan I used created the crust. I would bet money, in a side by side test, a real Detroiter would not be able tell the difference between my crust and Cloverleaf’s crust. The rest of the pizza is a different story, but the crust is rock solid.
The article Ronzo referenced implied it’s the pan. To me it’s only one component that can be successfully duplicated using something else. If the reviews were made by Detroiters I’d be on board. I wonder how a New Yorker would react to someone, who had never been to New York or sampled New York pizza, then announce with acolades a new restaurant making real New York pizza. Ronzo didn't provide any information about his background with Detroit style. VIA 313 pizza may be incredible Detroit style, but in today’s world of misinformation, my personal opinion is that the crowning is premature. When I try it, I’ll report back.