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It's definitely easier for me to make it during the summer. The last half of June is pretty booked for me, but July is open at this point. It's only about a 5 hour drive for me. I'm totally down to make it happen.
I actually went to a Detroit Style pizzeria around Christmas. It came out on a basket, and baking process seemed to prioritize crust caramelization. My guess is that it's a super wet, no-knead dough, maybe with pastry flour?
Willis, it seems like every other time you post, I need to look up a word that's in the OED or Urban Dictionary but not both. -Mimir