I have one customer that always wants bubbles in the middle of the pizza and also along the rim crust. She always purchases a whole pizza. She also want a bigger rim crust, and doesn't want the rim edges to be too brown, because she wants to reheat the whole pie before slicing. What I do to make her a pizza is just use a cold dough ball, and then she gets her bubbles.
She also purchases a Detroit style pizza but doesn't want it to look any different.
Norma - Do you have a photo handy of your Detroit style? Would love to see it