Adding Detroit style to my menu

[Vangs1990]

Adding Detroit style to my menu. Not one pizzaria in my town has it and I operate in a large town with 50k people in mass.  Decided to buy some trays and make a few as testing and I honestly cannot be happier with the results. I told myself I was going to try afew diffrent methods like par baking one and not the other and heating up the sauce for one and not the other but I realized we are busy and dinner time is going to be realistic so I kept it simple. 

I will list the recipe at the end, but this is cooked in a Marshall stone deck oven at 500F. 

Par baked for 5min with cheese on the perimeter. 

I used only cheddar for the perimeter and par baked, once it came out, it got dressed with a 3 way blend of brick, cheddar and Monterey Jack. 

After cheese, toppings, I added the sauce in stripes and then cooked it for another 15-18minutes. 

I see people saying their pizzas sink with the weight of the toppings. The trick is to keep the water % low.  But not too low.  And to make sure you proof at room temp for 2hours. 

Proofing tech- I took it out and let it sit for 30m. Then I oiled the pan, followed by butter. Then I put the dough in and stretched it. If almost reached the whole tray. Then I covered it and let it sit for 20m, then I stretched it out more. Then it sat for another 1 hour. It was doubled in size. 

Dough ball was 24oz for 10x14pan 

Recipe 
All trumps 
65%water 
3% salt
3% EVOL
1.5% sugar
1% IDY
2% D. Malt 

30m room temp bulk then weighed and balled  followed by 48hr cold ferment. 

As I said it checked off everything on the list and I'm excited for getting it perfect on the first try as it took 8months to perfect my ny style dough. 

[DaveC]

Looks good.  When/where can I try some?  (I'm in the Boston area.)

How did the bottom turn out with oil plus butter?

[Vangs1990]

Looks good.  When/where can I try some?  (I'm in the Boston area.)

How did the bottom turn out with oil plus butter?

Crispy yet soft. Deff the way to go. Was the sides of the pan also.  Give me like 30-60days. I'm getting postcard mailings, boxtop flyers made, and ordering trays and covers. I'm in Attleboro. I will shoot you a message once it's officially on the menu. Plus I have to train the workers too.