Just made my first Detroit style pizza using the recipe and method I mentioned above, in Reply 522: https://sites.google.com/site/hollosyt/quickrusticciabattapizza
First of all, definitely
stay near the mixer, at least after the first couple of minutes. I had to hold mine down to keep it from "walking" off the edge of the counter.
As for the dough, I let it triple in size, per the instructions and after I put it in the pan, I let it rest for ten minutes. The dough, right after rising, is very big and "poofy"; when you scrape it out of the container, it deflates, but reinflates during the rest period. And after baking, the dough is very light and airy. Very good and, interestingly, light - I didn't feel stuffed after eating four slices. I also oiled the pan by brushing on melted clarified butter; that idea worked well, too.
But the main thing, of course, is the dough. I would love someone else to try the recipe and let me know what he thinks.
Mixing the mozzarella and cheddar together and spreading the mixture all the way across worked well, I thought. Cheese still sticking to the sides of the pan, though. I hope I'll have better luck with the pans I just ordered from Detroit Style Pizza Company.
Another problem: Even with preheating my oven to 525 degrees and setting the pan on a pizza stone, the dough is not "frying," even after 12 minutes, and the cheese is browned, making me wary of baking it any longer. I would appreciate any thoughts anyone cares to share on how to get a crispy bottom crust in a home oven without burning the cheese on top.
It just occurred to me: Maybe the high hydration is preventing the bottom from getting crisp. After all, the cracker-style pizza, I believe, uses a very low hydration; I understand that some people have even used the recipe for matzo dough to make cracker style pizzas. It also would explain why Shawn Randazzo put his pie directly on the oven floor in his video: As Pete mentioned, someone watching Randazzo make a pie said that Randazzo's dough was "almost a batter." So maybe a high-hydration dough requires a finish on the oven surface to crisp the bottom?
Only one way to find out for sure: Next weekend, when I experiment again, I'll try taking the pie out of the pan after, say, six minutes and let it cook the rest of the way directly on a pizza stone. Because the sauce goes on after the bake, there should be no mess.