Hey guys, this is my first attempt at a true Detroit style pizza (minus the traditional pan lol), this was cooked in a cast iron pan instead.
Dough is about 73% hydration. I had to improvise a bit as my yeast was a bit old so it wasn't as potent as it once was, so I used a mix of 70% AP and 30% self rising to account for the old yeast. It worked like a charm, crumb is great, maybe a bit thick but I don't mind that, especially with this airy of a dough.
Dough was cold fermented for about 48 hours, pan stretched and had a room temperature proof for 4 hours before it was topped with low moisture mozzarella and a really nice sharp American.
Cooked on the bottom rack at 500° for 14 minutes. I definitely could have cooked it about a minute less, especially using a cast iron as the cheese crust got fairly dark. That being said it, it definitely didn't taste burnt at all, so I attribute the crust darkness a bit more to the cast iron.
Sauce was made with Cento San Marzanos, oregano, crushed red pepper, garlic and EVOO, cooked it for about an hour and a half and applied after cook with fresh basil. Could have cooked it a bit less to be honest, too much acidity was cooked out and the sauce came out sweeter than I wanted it to. For a super scuffed first try, I think it looks and tasted great. Let me know what you guys think
