2000g +\-. I make the dough a couple days ahead and let it age in the fridge. The tub holds 1 gallon of dough .
460g active starter 100% hydration
600g H2O
425g semolina fine
425g AP
21g salt
40g EVOO
20g Non diastatic malt
1 pinch ADY
Mix everything til wet. Rest 1 hr. Do turns in bowl til soft and puffy ( 10-20) Let rise at room temp 1 hr then refrigerate for 1-2 days. Portion out while cold . I did 675g per pan. Let rise several hours till very puffy. Brush with EVOO bake 450° 15 min. This is par baking. Freeze or use immediately.
Note pans heavily buttered . Incredible crisp crust. No oil needed in pans. Perfectly browned. 
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I am wondering, do you top the crispier side, or the not so crispy side after par baking? If I am par baking a pie on the grill I typically flip it over and then top it since most of the heat from the grill is coming from the bottom.
How perfect the bottom is after 15 min buttered steel pan at 450°. I always use the “ top top” for the top 😊. I sauce very lightly with a brush then Monterey Jack and Whole Milk Mozzarella. Then serious toppings usually pepperoni and blackened red onions and possibly olives and dry fried mushrooms. Then “ splops” of sauce ( that’s approx a tsp ) 4 splops per row 5 rows then Parmesan. I bake on an open oven rack no tray except far below to catch a drip. Bake at 425° til bubbly . That’s it. So staggeringly good two pieces is all you can do lol. ( you can return crust to black pan top it and bake in the pan. That’s truer Detroit pizza because you can get melty cheese down along the sides. I do that when I’m not baking the par baked crusts )
You mentioned grill but we don’t have a grill like that. Don’t need a pizza oven with this technique. That crust is light as a feather and extremely crisp by the time it’s topped and done.
Sounds good, I figured as much but thought I'd check to see if the crust going in that golden still comes out of the second bake nicely, sounds like it does. We do have an actual Detroit pizza pan with sloped sides, and enjoy the crusty cheese on the sides on occasion. Right now it is so hot here we use the grill for pizza - but hopefully cooler fall air is on the way.
Are Detroit pizza pans black steel that I bought and cured several years ago. They are wonderful. The slightly longer shallower black steel pan is from a hardware store in Chapel Hill NC 1977 a jelly roll pan! I baked a Christmas Yule log cake on it back then. It’s a great pan as well.
You should post your pizza pics and formulas. 🙏
Great method for easy pizza. What’s your favorite sauce to use?
Two cans San Marzano crushed Roma tomatoes. 2 small cans tomato paste. Add these to a sautéed red onion in EVOO. Add about one paste can water if desired, salt pepper a lot of dry Italian spice blend and sugar to taste. Simmer about 20 min then let sit on stove and rest. Freeze in small containers.
I use this for our meatballs and spaghetti as well.
Sound great!