So I have been lurking for the better part of a year if not more... Finally got the chance to make a pizza. Used Norma's 70% hydration Detroit style dough recipe, only difference is I did not let the dough proof long enough, so I think. The slice was still "fluffy", just not all that airy. But I am thankful it wasnt a brick either. Used KABF. The slice was about 1/2" tall, the TF was .128. Thats what makes me think I didnt let it proof long enough, it seemed a little thin when I shaped the dough to the pan then I let it proof, it never really rose all that much. I was thinking oven spring would make the difference. I need to use more crisco on the sides of the pan cause the cheese stuck pretty good. Bottom released fine. Sauce needs some work, was just a bit bitter. I used a can of Cento certified, trimmed and strained seeds, hit it with the stick blender, and added 1 tsp sugar, a dash of garlic powder, sea salt, italian seasoning, and black pepper. Then right before the bake I felt that the sauce was a little thin so I used one of those permanent coffee filters and removed some of the water till it was a consistency that seemed thick enough (super educated form of measurement, look it up). Even with the sugar it still was a bit bitter. Ultimately, the pizza tasted great! dough flavor was great, it wasn't a brick, and my son loved it! But there was a light bitter aftertaste. Guess I need more sugar. Next time I will make sure to let the pan proof longer.