Hopefully Shawn replies to my email, but I can understand if he doesn‘t reply. Shawn is a busy man trying to promote Detroit style pizzas, running his pizzerias and the selling of Detroit style steel pans. I would guess he is preparing to participate in the championships again soon too.
Did you ever try PizzaHog’s recipe for a Buddy’s clone at Reply 199 http://www.pizzamaking.com/forum/index.php/topic,3783.msg92963.html#msg92963 I plan on trying PizzaHog’s recipe and his methods in the next couple of weeks.
I'll understand if Randazzo doesn't reply, too, but Buddy's has been pretty good about responding to Peter's inquiries, so I'm hoping. From what I've seen so far, pizza bakers seem to like to talk about pizza.
Funny that you mention Pizzahog's recipe just now, because I was thinking of trying it tonight. I did try it once before, but don't recall the results, so I want to try again.
I'm also thinking of trying a higher hydration - 75% or even 80%. Peter Reinhart has a ciabatta recipe with an 80% hydration. Ciabatta loaves, of course, are very light, with large holes, which is what I'm after. And I want to up the IDY to 1 tsp (to 500 g of flour) to get the 1 hour rise that I'm getting with the recipe I linked to on the "Two Bills" thread. If the only element I'm keeping from Pizzahog's recipe is the amount of salt, I suspect that it's like the guy who has the original axe that George Washington used to chop down the cherry tree - except that, over the years, he's had to replace the handle and the axe head a few times. Anyway, I'm thinking, the higher the hydration, the easier it will be to spread the dough across the pan.
Also, having used butter-flavored Crisco in the past to grease the pan, it occurred to me to try using actual clarified butter, which is what I use whenever I pan-fry something.
My main goal, at the moment, is not so much developing a recipe, it's getting the cheddar not to stick to the inside of the pan. Last night, I did an experiment, where I put cheddar cheese on two sides of the pan, and simply extended the mozzarella I've been putting in the middle, to the other two sides. The mozzarella stuck much less, so now I'm also going to try mixing the cheddar directly with the mozzarella (50/50?) and spreading the combination all the way across the pan.
If any of this yields a good result, I'll let you know.