This was my second attempt at a Detroit style. I followed the recipe in the PB with the following modifications:
1. Used oil but no butter to grease my Lloyds pan. I eliminated the butter due to the nonstick properties of the pan. Had no problem getting pizza out of the pan. When I removed the pizza from the pan there was still a small pool of oil left.
2. Baked on top steel for 6 minutes, topped it, the returned it to top steel for another 4 minutes. Then baked on bottom stone for 6 minutes. I took 3 minutes off the top stone bake time to allow for time the pizza was baking in pan while topping. I also reduced the bottom stone bake time by 2 minutes. The first time I made Detroit style the cheddar cheese around the edge was a bit too dark. This time it was almost perfect. The bottom of the crust was also crisp without being overdone.
This just goes to show that the bake times are guidelines and you really need to adjust based on your oven properties. Will be making this again! It is quickly becoming one of our favorite styles!