While I try to source materials for my outdoor oven, I've been experimenting with Sicilian pizza, as its lower bake temperatures pose no equipment problems for me. At this point, I'm very happy with my Sicilian pies, and don't think I'll be changing much about them. I wouldn't say I've mastered the Sicilian, but I'm ready to try a riff on the style as I am now comfortable with fattier doughs and baking in steel. Obviously, I have seen many of the Detroit style pizza threads here but I'm interested in trying a true Detroit style attempt myself. My question is: what are the key differences between Sicilian and Detroit style? I'm familiar, of course, with the sauce applied post-bake and the cheese dripping down the sides of the pan, but what are the key sauce, cheese, and dough formulation discrepancies between the two styles? Are there any major structural differences that I'm unaware of? I'm sure there are numerous threads with detailed recipes, but I'm looking for a more general or philosophical description of Detroit style.
I can't give my Sicilian dough recipe as I don't have a scale and mainly work by feel, but I use KAAP, decent amounts of EVOO, no sugar, and a 1 day cold ferment, always in bulk as I only make one pie at a time. Thanks.