First Homemade Detroit Pizza

This is my first attempt at a homemade Detroit style pizza. I was hoping for any tips you can give me on improving it! This is what I did:

I started by making a poolish since I heard some people did that with good results and I was open to experiment. I mixed 150g King Arthur bread flour and 150g water with a pinch of instant yeast (around .3g or so) and let it sit for about 16 hours or so in my oven with a cloth overtop. The next day I added 150g bread flour, 70g water, 9g of salt, and about 1.5g of instant yeast to the poolish. Mixed it all, let it rest for 15 minutes, then did two sets of stretch and folds over 40 minutes.

After that I covered the dough and at let it bulk ferment for 4 hours or so then cold proofed it in an oiled tupperware container overnight. At this point the dough was still quite wet (more than recipes I’ve seen but I just went for it). Next day I oiled a 10×14 pan with about 3tbsp of olive oil and put the dough in, gently stretching it to fill the pan in 20 minute intervals. After I got it as stretched as I could, I finally let it sit in the pan for like 90 more minutes.

I parbaked it for about 5 minutes then took it out and added cubes of freshly sliced whole milk low-moisture mozzarella, white cheddar (accidentally bought aged) along the edges for the frico, and casing-on pepperoni I sliced myself. Finished the pizza on the bottom rack for 5 mins, then top rack for another 5 and one quick 1 min broil. Pulled it out and added the tomato sace and some freshly grated Parmesan and that was it.

For the sauce I used 2 cans whole peeled San Marzano that I strained (though I could’ve gone longer) and hand crushed, added garlic powder, salt, olive oil, and red pepper flakes. I heated it up a little on the stove and added the stripes after pulling the pizza from the oven.

Overall it was good but I wasn’t super impressed. The dough didn’t seem to fill the pan enough, and the frico wasn’t uniform because of that. The underside was also not as crispy as I was hoping. Also, the white cheddar was too crumbly and strong I think and I’m not sure if I liked the fancy pepperoni as much as I expected. The finished dough seemed nice and airy but the flavor itself wasn’t outstanding, not sure what I expected. I think my place is a little cold and it might not have developed like it should have? It was cooked through but the taste was very similar to the smell of the raw dough itself. Maybe this is expected, idk. Finally, could’ve used less oil.