Thank you for the link.  I think this may have been the place Trooper was gonna order from.  Looks like a place in Herndon by Dulles.  We need to go the the RD in Chantilly and this would only be about 5 miles further.  Will have to call and see if they stock it or can get it.

Bentley, if you want to try WI Brick cheese Widmers  is very good. https://www.widmerscheese.com/

I see a number of places across the US sell their product but not sure if any are close to you.

Getting ready to go slice it up right now, this one just smells better!

What kind of pan did you buy, is it something special or is it more the shape of it?

I have never had a pizza like that but it looks like something I would eat.

It was a pan that Trooper told me he was using.  Got it on Amazon.  I am of the impression when they started making these pizzas years ago, they were using blue steel pans that were used in the automotive assembly lines.  This is a LloydPans Kitchenware 10 by 14 Inch Detroit Style Pizza Pan.

That is a good looking Detroit pie. The undercarriage looks more fried like Jets to me though. Buddys, when Ive had it, has a crisp bottom but not alot of crunch if that makes sense. Yours looks like it would have crunch, which I prefer in that style.

I can get brick cheese around here. It melts nice and tastes good, but I've never noticed much of a flavor difference between that and a mozzarella/muenster blend.

Bingo...1st hand knowledge.  That is what I am looking for, may have to try the muenster next and see if it is better then the Jack! America's test Kitchen said that Jack or Muenster was a very close substitute for the Brick and it appears they may be right!

I can get brick cheese around here. It melts nice and tastes good, but I've never noticed much of a flavor difference between that and a mozzarella/muenster blend.

Today's lunch...
Made a big improvement in my NY pizzas.
I no longer add oil to the dough.
Makes the crust crisper.
Not shown, but I can do a slight fold of a slice and it stays straight out. No droop at all.

One last attempt with a Muenster cheese to see how it come out.  A little Provolone 7 mozzarella in it too!  The sauce, I decided to put the onions and sausage right in it.  Think thick Spaghetti sauce.  Wil see how it comes out.  Ohh, and the pan is coated with butter instead of EVOO this time!

We will see...

The Best so far.  I am sure the bottom looks burnt, but the taste was not hindered by the color! Butter is much better then EVOO.  Not sure I can tell a lot of differences in the cheeses.  Still have the crust just a tad to thick I think, but I believe my Detroit Style journey has come to an end.  I believe if someone asked me to make one, and the odds of that happening are probably 1 in 1,000,000, I could do it and pull it off.

On to the Infamous, Deep Dish!

Bottom looks fine...

I would eat that, how thick should the crust be? Also what are you using for dough?

I am gonna say ab0iut 3/4 of an inch, just a guess.  I am not sure what Buddy's uses, this is just water, AP flour, yeast, salt n sugar.

I would eat that, how thick should the crust be? Also what are you using for dough?

Here's a couple from the last week.
First is a South Shore Bar Style.
Really liked this one.  Three of us devoured the whole 16" pizza.

Second one is my usual NY style from Saturday.

I'd love to make them more often, but carbs are tough on the body, weight wise.   

Those are good looking pizza's!

Those are good looking pizza's!

I agree with that.

I didn't try any pizza in Philly.  Maybe next trip.