Version 1.00 completed!
First pizza since joining the forum and thanks again to everyone here for the fantastic info and advice. First the details and results, then the inevitable questions.
Let me introduce the principals:
Dough (courtesy of sourdoughgirl in her tommys thread)
Flour (100%): 317.73 g | 11.21 oz | 0.7 lbs 2.5 cups KAAP
Water (63%): 200.17 g | 7.06 oz | 0.44 lbs 41 tsp = 3/4c+1Tblsp+2tsp
IDY (.33%): 1.05 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp 1/4 tsp
Salt (1.5%): 4.77 g | 0.17 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp 1 tsp
Total (164.83%): 523.71 g | 18.47 oz | 1.15 lbs | TF = 0.13195
Bowl Residue 1.5%
House is not balmy this time of year so heated water to 105 degrees, dissolved salt, added flour and yeast to the Kitchen Aid, mixed/kneaded for 5 min on speed 1, (dough was at 95 at this point) 20 min rest, then in an oiled tuppy and in the fridge. 19 hours later, added 2 Tblsp canola to a 10 x 14 black steel pan, spread the dough cold, covered with plastic wrap for a 5 hour rise.
Crushed 6 in 1's with skins, added 1/2 tsp oregano, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1/4 tsp salt and 1/8 tsp pepper.
15 oz total, half Wisconsin Brick, half provolone, applied in thirds as 1/3 straight Brick, 1/3 straight prov, 1/3 as a 50/50 blend.
1/2 stick of Margherita, defatted a bit.
Peperoni down first, cheese next, 2 cups sauce on top applied in 2 strips. Baked on 2nd to bottom rack in 490 degree pre heated oven for 13 min.
The winner: Me! This was a dang good pizza, actually the best I have ever made and it is far from my first. Much less effort and time expended than ever before too. Lots of tweaking indicated and still a long way to go to approach the Detroit target though.
Tweaks I can handle: A bit thinner dough, a bit less sauce and experiment with herb/spcies, a bit more peperoni, and continue trying cheese types as the Brick seemed to have little flavor and the prov is better, but not Detroitish. I will also try a longer cold ferment, but I just couldn't wait any longer to get this first pie in the oven.
Tweaks I would appreciate any input on: Getting the bottom more fried/crisp before the cheese on top browns. Also, he dough was quite good and tender, just not the texture or crumb I am targeting. The more I view and read here, the more I am leaning towards greater hydration. Detroit pizzas completely contact the pan on the bottom-no air voids or wrinkles like from pressing the dough into the pan. Makes me think the dough may be more of a pour than a press. Also, the surface texture of the dough on the bottom has a unique pattern of smallish air bubbles that I have not seen in any other pics yet and the interior has a focaccia element to it.
So many variables and so many tasty experiments to devour. This is gonna be fun!