This started as a Detroit, but it took a detour to Rome!
GM Superlative Flour - 100%, Water 67%, IDY - 0.6%, Salt - 2.2%, LDM - 1.5%. Bulk cold-fermented for 18 hours, scaled and in balls for about 3 hours and then proofed in the pans for about an hour.
Saputo Mozz, mild sopresatta, pepperoni and Italian sausage (enhanced with Mike's hot honey). Baked for about 8 minutes at 500F. After the bake I added two racing stripes of pizza sauce (that's the "Detroit" part) followed by the "Roman" elements; arugula dressed with oil, lemon juice and truffle salt, grape tomato slices and some asiago cheese.
I made it for a family gathering and everyone thought it was a hit.