Adding Detroit style to my menu

Adding Detroit style to my menu. Not one pizzaria in my town has it and I operate in a large town with 50k people in mass.  Decided to buy some trays and make a few as testing and I honestly cannot be happier with the results. I told myself I was going to try afew diffrent methods like par baking one and not the other and heating up the sauce for one and not the other but I realized we are busy and dinner time is going to be realistic so I kept it simple. 

I will list the recipe at the end, but this is cooked in a Marshall stone deck oven at 500F. 

Par baked for 5min with cheese on the perimeter. 

I used only cheddar for the perimeter and par baked, once it came out, it got dressed with a 3 way blend of brick, cheddar and Monterey Jack. 

After cheese, toppings, I added the sauce in stripes and then cooked it for another 15-18minutes. 

I see people saying their pizzas sink with the weight of the toppings. The trick is to keep the water % low.  But not too low.  And to make sure you proof at room temp for 2h…