These are the photos of what one batch of Detroit style dough, scaled dough, balled dough balls and dough ball in a steel pan looks like. To explain a little more the dough for the Detroit style pizzas is 75% hydration and is mixed for 2 times with a rest period in between of about 15 minutes. The whole mix is done with the flat beater attachment for my Hobart mixer. That is the same mixing method I used at home for my Kitchen Aid mixer at home.
It can be seen how sticky the dough is after using the mixing methods I posted above. The dough is strong though. The batch of dough is then put on the floured marble slab. A little more flour is placed where the batch of dough will be placed. When the sticky dough is placed on the marble slab it is then folded over a few times. It can be seen then it looks like it isn't sticky, but it still is somewhat sticky as can be seen on my fingers when I was stretching the dough again to show what it looks like and how strong it still is. It then can be seen what some balled dough balls look like. Note the little mound of flour on the marble slab between the balled dough balls and the scaled dough balls. That mound of flour and the other flour on the bench is how I ball the dough balls so they aren't sticky, but I have to work quickly. If the dough when balling feels too sticky, I just dip the dough ball in that little mound of flour and ball more. Sometimes the balling process can take 10 tucks under, or more to ball to make them feel normal, but they are still very soft. The top and bottom of a dough ball can also be seen in two of photos. The last photo is of a dough ball in a greased steel pan. As can be seen the dough ball is already starting to spread in that short amount of time it takes to ball and place all the dough balls in steel pans or in plastic bags.