Detroit style in October

[bobluvspizza]

Thanks to Hans B and his amazing thread! Slight tweaks:

100% KABF     160g
  70% HYD       112g
   1% IDY         1.6g
   2% Salt         3.2g
         Sugar       2.0g

Mixed and lightly kneaded by hand.

20 hours or so in the frig. 10 hours in the butter/crisco 8X10 pan.
Cooked up some crushed tomatoes with salt, pepper, garlic powder, italian seasonings. Let cool.
Layered sliced mozzarella on the bottom, then pepperoni, then some hand sliced sharp cheddar.
Ladled the prepared sauce on top.

Middle rack Gas oven @525F for about 11 minutes.

[bobluvspizza]

Forgot to add: I used a little corn oil with water for hydration. approx. 68% water 2% oil.

[HansB]

Looks great, well done!