Craig's photos of his Detroit style pizza were making me pretty hungry so I had to try it out for myself. I made up the dough at 80% hydration (following the recipe Craig posted at the beginning of this thread) and left it on the counter all day (about 12 hours).
I got home late, etc., and things didn't work out for making the pizza correctly by letting it rise in the pan, or even cooking up more than one. So I had to make do with a single pizza quickly cooked in the toaster oven at 400 degrees. The topping on half of it is mushrooms. As you will see it didn't stretch all the way to the edges, but I have to say the flavor was really good. I am going to do a few more tonight and will hopefully have more time to get the dough risen properly.
I went out and bought some brick cheese, something I never even knew existed prior to reading this thread. I got some at Bristol Farms. It has the aroma and flavor of a very ripe brie, slightly ammonia. I didn't really care for the flavor right out of the wrapping, but once it was cooked up on the pizza it really tasted great. Does a proper brick cheese have a fairly strong ammonia aroma? This one did anyway.
I didn't have quite the right pan for Detroit style pizza, so I dropped by Sur La Table to see if they had some dark steel pans. Negative. But they did have a pretty heavy 8x8 cake pan made of aluminized, corrugated steel. It has a non-stick finish too. So I bought that and gave it a try. Seemed to work OK. The pizza didn't stick to the pan at all.