First attempt at the Detroit Red Top pie.
I followed the dough formula as close as possible and the only thing I changed was the hydration value. I raised it from the recommended 65% to 72%. Other than that, everything stayed the same.
The bake times, however, varied a bit from the book mainly because every oven is different so keep an eye on the pie, or any pizza for that matter, when taking bake times into account.
Dough ball was 575 grams for a 10"x14" Detroit-style pan. I was extremely pleased with the outcome.