Thanks Bentley..
Going to make a sort of bar pie for poker tomorrow.
Sharp cheddar cheese, Ground beef, and diced onions. Cut in squares.
The crust will be crispy Pizza Hut like.
First time, so hope it turns out... 

I was thinking about that while looking at your pics today.  Will you go out to the edge with the sauce and toppings and have very little crust on the ends?

For the bar pie, yes.  Sauce, cheese and toppings all the way out.  No puffy rim.

Thanks Bentley..
Going to make a sort of bar pie for poker tomorrow.
Sharp cheddar cheese, Ground beef, and diced onions. Cut in squares.
The crust will be crispy Pizza Hut like.
First time, so hope it turns out... 

I was thinking about that while looking at your pics today.  Will you go out to the edge with the sauce and toppings and have very little crust on the ends?

For the bar pie, yes.  Sauce, cheese and toppings all the way out.  No puffy rim.

Any idea why that isn't done on other styles of pizzas?

Thanks Bentley..
Going to make a sort of bar pie for poker tomorrow.
Sharp cheddar cheese, Ground beef, and diced onions. Cut in squares.
The crust will be crispy Pizza Hut like.
First time, so hope it turns out... 

I was thinking about that while looking at your pics today.  Will you go out to the edge with the sauce and toppings and have very little crust on the ends?

For the bar pie, yes.  Sauce, cheese and toppings all the way out.  No puffy rim.

Any idea why that isn't done on other styles of pizzas?

No idea why, other than the style of the pizza for some would be my guess.

NY is meant to be folded, so if sauce/cheese/toppings were all the way to end, you index finger would be in them.
This may be the case for any style that is eaten by the slice without utensils.
 
Neapolitan is meant to have a light puffy rim/crust (cornicione is the correct name for it).
There are very strict rules if you want to call your pizza an authentic Neapolitan pizza.

Deep Dish (Chicago, Detroit, Sicilian) on the other hand, all have sauce/cheese/toppings to edge and are usually eaten with a knife and fork.

I'm looking forward to pics of your bar pizza.

Well, here it is  -  Ground beef, Onions, and Cheddar Cheese.
The crust was too thick IMO.
It is a bear trying to roll the dough out thin enough since it is only 45% hydration (ratio water to flour).
Normal New York style I make is 60% hydration.
 
People did like the crunchy crust.
Going to take some playing around to get the dough to roll out thinner.
It was good though...

Was there any sauce on that?

Yes, regular pizza sauce, but the cheddar cheese covered it pretty well.

Yes, regular pizza sauce, but the cheddar cheese covered it pretty well.

That explains why I couldn't see it.  Now that is a bar pizza.  Thanks for sharing.

Start of the Detroit Style.  I am using a America's Test Kitchen recipe, with the sauce from Serious Eats link that Trooper sent me.  He said that sauce is the closest he has seen to Buddy's, so I figured why not.  I am going with Sweet Italian & Onion for toppings.  No shot at Brick Cheese in Mayberry, so ATK says a good substitute is Monterey Jack of Munster.   I have opted for Monterrey Jack and just a tad of low moisture mozzarella.  Now 15 minute rest, then spread out in pan with oiled finger, then a 2-3 hour rise, till tripled in volume.  My Blue Steel pan will not be here until tomorrow.  ATK used a 13x9 for theirs, so I though it might be interesting to try the same method, and then when the pan gets here see if there is a big difference, or I just wasted $38...

I like when you are following a video recipe and what you are producing is coming out pretty much like what they are showing.  Would not have believed the dough could "loosen"
that much in 15 minutes.  I am excited so far!  I think the only let down may be having had a "real" Detroit with the Brick cheese and trying to duplicate that flavor with a knock off!

I have a round  perforated sheet pan that I used for the bar pie, but not that happy with it.
Too thin and warps in the oven at 550f on a pizza stone.  Probably suitable for re-heating slices though.
Ordered a thicker one (at least I hope so) just a bit ago.
I suspect the one you ordered should be pretty good.

Many people buy LLoyd's pans for deep dish pizzas.

Not a bad taste!  I bit acidic, but I think I have become abnormally sensitive to acidic food in the last few years!

15 minutes at 500° on lowest rack and we will see. 9 oz Jack, 3 oz provolone.

They say to let it rest 5 minutes before removing from pan and plating!

I'm looking forward to seeing a slice of that detroit pie.  I wish you would have added more ingredients though.  It looked a little light.