My wife and I are originally from Detroit, and since moving away have always missed, among other things, Detroit-style pizza. Now that my brick oven is functional, I've been trying to find ways to take advantage of residual heat, days after firing for Neopolitan. Inspired by this forum, I decided to give DS a go.
The pan is 8x10 PSTK from Detroit Style Pizza Co https://www.detroitstylepizza.com/product/detroit-style-pizza-pan/
For the dough, I did:
77% spring water
2.5% sea salt
3.5% Camaldoli starter, from Craig's fermentation table targeting 24 hours at 70ºF.
I was shooting for a 275g dough ball, but the wet sticky dough resulted in much more waste than I was expecting, and I ended up at 255g.
I dissolved the starter and salt in the water, then mixed all ingredients. Did slap-and-fold for several minutes, then again twice more after 30 minute rests. The dough was starting to look smooth by then, but I probably could have gone longer. My schedule didn't allow me to knead it further. I balled at it room temp for 18 hours, then pressed it into the pan, greased with coconut oil, for a 6 hour rise.
The sauce is Bianco di Napoli tomatoes run through a coarse food mill, left over from last weekend's Margherita, reduced with garlic, fresh oregano, fresh basil, and salt.
For the cheese, there's no such thing as "Brick Cheese" in California, so I approximated it by mixing 50/50 some Muenster and some local farmhouse cheese which is equivalent to a medium cheddar. Also I added some low-moisture mozzarella, accidentally bought part-skim.
The other topping is Field Roast, a vegetarian substitute for Italian sausage.
It went into my oven, 24 hours after firing to Neopolitan temps. Normally I expect the oven to be at about 475ºF at this stage, but it was closer to 400ºF. This baked about 18 minutes, and maybe could have gone a little longer.
Results... not bad, but not perfect. The crust was a little flat and a little chewy. I can think of several ways that might improve it, but open to suggestions. Maybe the toppings weighed it down, so less cheese and/or put the sauce on after? Maybe a hotter oven? Less hydration? More time for the 2nd rise?
It popped out of the pan really easily. In all this was too easy, compared to the heartaches I've had doing other styles.