It's been a while since I've made pizzas, but tonight I made a white Detroit style pizza. based on Shawn Randazzo's recent reply about the characteristics of a Detroit-style pie, I made went with 70% hydration which was a bit higher than my normal dough formulation.
All Trumps Flour, 70% hydration. Starter, then 2 day cold rise for the dough. For yeast, I went with Red Star brand active dry yeast. Only about 1/4 teaspoon for the ball of dough.
For the toppings, I used thinly sliced roasted Yukon gold potatoes, seasoned with shallot, salt, pepper, bay leaves and tarragon. Topped with scallions.
The cheese on top was a semi-soft Fontina. For the edges, I used a peppercorn asiago. The fontina was perfect, and my theory on the asiago was validated: it's drier similar to a cheddar and will crisp up real well. That said, I've found white cheddar and asiago to be a bit sharp for my tastes. It's super tasty, but also overkill in terms of richness.
The All Trumps at 70% hydration performed quite well. Excellent crumb, great chew, but not too bready. Pics below. Next time, I'll add some arugula and lemon juice to balance out the rich flavor. Overall, a great success!