I love this style. Can't get enough
My high hydration dough is made with Mulino Marino Manitoba (575gr), Maiorca flour from Sicily (125gr) an a 50gr spelt flour.
590 ml warmish water and 7gr "Mastro Fornaio" by Paneangeli, 20 grams pink sea salt and 15 gr olive oil.
3 hour rest/48 hour cold fermentation and divide in two and another 24 hours in fridge.
Dough is placed into an olive oiled pan 6 hours earlier than cook and covered.
The cheese is a locally made shredded low moisture mozzarella and tomatoes are San Marzanos hand crushed with a bit of salt and basil.
15 minutes on bottom shelf of my commercial oven (heating elements above and below). 15 minutes EXACTLY.
The pan is the 10 x 14 Welded "PSTK" Coated Detroit Style Pizza Pan from Detroitstylepizza.com. I love this pan.