Detroit Style Pizza

[TMB]

My father would make this all the time.     You talk about bringing back memories of my late father.   

 Thank you, I sure do miss him  

As for a pan, dad always used a cake pan but he called it Sicilian style pie not pizza.   

[Roget]

As for a pan, dad always used a cake pan but he called it Sicilian style pie not pizza.   

It is my understanding that "Detroit style" is actually a bastardization of Sicilian pizza.
I.E. not much difference in the finished product, but more in how it is prepared.

For example, Detroit style pizza usually (but not always) has the sauce applied after baking.
A couple of other differences are in the dough being lighter (due mainly to higher hydration) & the meats being appled under the cheese.
None of these are hard & fast rules.
I am not a pizza purist. I say "make em the way you like to eat em."

[Michigan0626]

But in one of the several videos I watched yesterday on Detroit style was they cook at 650 degrees for 12 minutes. My oven only gets to 500.  Do any of these affordable pizza ovens come close to these temps?

Blackstone. Temps exceeding 900°.

Is there a way to hold it at a certain temp like an oven?

[Roget]

Is there a way to hold it at a certain temp like an oven?

There is no thermostat, but after you learn your oven you can keep it close enough to get a great pizza every time. (just by knowing where to set the control)
The thing is, with temps that high it only takes a few minutes to cook your pizza. (a Neapolitan in 80-90 seconds, a regular crust in about 2-4 minutes, depending on the crust thickness.
Use an infrared laser thermometer to monitor your stones & adjust as needed.
It has a temp gauge for the oven but the temp of your stones is really more important.