Detroit-style crust is pulling away from the sides

[samuelrgross]

So my pizza is coming out super awesome EXCEPT, it is pulling away from the sides during the baking process so I'm not getting that great edge. What could I be doing wrong?

[Monkeyboy]

details on your dough recipe, volume, timing. 
Are you allowing it to rest / stretch to fill the pan / get to the sides before baking?

[tennisman03110]

I have the same issue as the original poster, with the dough pulling from the sides. They are also somewhat thin/crispy and not overly airy.

So far I've used the recipe from the topic "Detroit Style - My Way". It's a standard Detroit dough, immediately into the pan after mixing. Either a room temp ferment or overnight cold ferment. I do pull the dough to the sides, letting it rest that way many hours before baking.

Baked all at once, no stone, 500F near the bottom.