I made this last week with my new black metal 12"x17" pan I got from Roselli's in Fraser, MI for about $7 (yes that's correct). It turned out great, I used the following recipe taken from Hog's post (sorry forgot which one - it began "Finally the basics are all together so here is my recipe for Detroit Style Pie..."
00.2 oz SALT – Table
10.5 oz WATER – Room temp
14.0 oz FLOUR – All Purpose
0.07 oz IDY – Jar
Dissolve salt in water in KA bowl
Sprinkle yeast on top
Using dough hook, mix until incorporated, then mix low speed for 8 minutes. Remove hook, using spatula to scrape dough off hook. Use spatula to scrape dough away from sides of bowl into middle “ball”
Allow dough to rest for 20 minutes
Add 2.25 tsp of olive oil to pan, use brush to spread oil around bottom and up sides of pan
Using rubber spatula dipped in olive oil, scrape dough into 12X17 metal pan
Oil fingers and use fingertips to spread dough around bottom of pan
Set pan aside, cover with towel and allow to rise for 4 hours
After rise time add pepperoni atop dough. Sprinkle sharp cheddar around edges of pan and a little on top of pepperoni (white cheddar would probably be better and not burn as much). Add mozzarella on top of pepperoni (Kroger brand low moisture part skim). Add ham, canned mushroom slices, sliced red onion, sliced green pepper (or any other combo of toppings).
Dei Fratelli canned pizza sauce, ladle out 3 strips of sauce over pizza
Place pan on bottom rack of oven at 475 degrees, for 15 minutes, move to top rack for 10 minutes, then back to bottom rack for 10 more minutes (may not need to move, check for doneness)
The crust was almost perfect and the crumb was nice and open. I only let it rise 3 hours, whereas I put 4 hours in my recipe above. That extra hour would probably make the difference I'm looking for. Also, I used sharp cheddar which burned a bit; I will try tonight's with white cheddar I bought at Target (block which I will grate).