Here's my regimen for anyone interested. I derived this after scouring a few long Detroit Style threads for days.
Flour (100%): 291.68 g****
17g "Dough Improver" (Choose a flour and add this much weight to it if not using.)
Water (75%): 218.76 g
IDY (.65%): 1.9 g
Salt (1.75%): 5.1 g
Honey (1%): 2.92 g
Diastatic Malt Powder (1%): 2.92 g
Total (179.4%): 523.27 g
This is for the standard 8-Square Detroit style pan.
#1: Dissolve salt and honey in 86F water. (it will cool as it sits - no worries)
#2: Stir together all flour, IDY, LDM together.
#3: Add flour mixture to water.
#4: Stir until incorporated into more of a clump, or almost no dry flour remaining.
#5: Lest rest for 5 minutes.
#6: Mix for another minute or so until it is a dough. Turn mixer up one notch. (On my KA 600, this goes from 1 to 2 on a 10 speed mixer.)
#7: Knead for 4-6 minutes or so. I really have not decided exactly. I do not want it to over-knead and get tough.
#8: Cover and let sit for about 30 minutes. (short bulk ferment)
#9: While it's fermenting, I smear about a tablespoon of butter flavored Crisco all over the bottom and almost all the way up the sides.
#10: "Pour" the dough into the pizza pan and spread to corners. You'll find that there really isn't much stretching going on, and it has almost no desire to want to spring back.
#11: Very lightly brush or spread a little bit of oil on top of the spread dough and cover with plastic wrap. (oil keeps it from drying out)
#12: let rest at RT for 2-3 hours. It will rise a bit. Maybe 50%. If it's looking like it's ahead of schedule, give it a little time in a much cooler place.
#13: Top and bake at 475F for 15-17 minutes. (I'm at 17-19 minutes) My oven rack is on the second lowest spot for this.
**** This past time I had to add maybe 20g of flour just to get it off the bottom of the mixer bowl. I must have messed something up, somewhere. I'm making one this afternoon and will weigh a small amount of additional flour before mixing. If I use any of it, I will note it and adjust my formula accordingly.
On the toppings: I used 1-pound of grated cheese, total, plus a liberal dose of Parmesan. About 1/3rd of that weight was cheddar. I put most of the cheddar around the edges using the taper and tuck technique as described to me by members earlier in this and many other threads thread. Then I add remaining cheddar to the remaining other cheese(s) and spread all over. Finish off with a light helping of whatever else I want and ladle a couple strips of sauce.
I'm about to do an 8 and a 4 square Detroit style, both using some unconventional toppings. I'll post pics.