First Detroit attempt…wow, this stuff is awesome! Incredible how light, airy and fluffy the crumb is, just melts in your mouth.
Also experimented with a Grandma-style pie with the other half of the same dough (made enough for 4 balls, so did 2 in Detroit pans and a double batch on a sheet tray) – decent, but absolutely no comparison to how good the Detroit-style is. Guess the sauce soaking into the dough when cooking inhibits the rise?
Hopefully I don’t ruin the pans scraping them out before they become fully seasoned.