Made Detroit style for the first time! Followed the recipe exactly as written in the book using a Lloyds coated steel pan. Edges came out nice and crispy and the bottom had nice browning. Reduced the bake temp to 480 based on other posts and the fact that the pan has a dark coated finish. Used a blend of 50/50 provolone and mozzarella and topped it with Tony's calabrese sausage and Margherita pepperoni. Used Cabot white cheddar to stack the edges. Next time I might reduce the olive oil and butter to 1 Tbsp each for greasing the pan since I had no trouble with sticking and their was a good pool of butter and olive oil in the bottom of the pan when I removed the pizza. This has become one of our favorite pizzas alongside the Sicilian. Thanks Tony and the Pizza Bible for another great pie!