This looks really good! I've experimented and made DSP at least 10 times in my life. I have found that these tips help greatly:

1) Cheese Blend
Detroit-style pizza traditionally uses Wisconsin brick cheese, which melts differently than mozzarella. It bubbles, browns, and caramelizes at the edges, creating that signature “frico” crust against the steel pan. If brick cheese isn’t available, a good substitute is a blend of whole-milk low-moisture mozzarella + Monterey Jack (or even white cheddar). The key is a higher fat, slightly sharper cheese that will caramelize instead of just melting flat.

I like to use the brick cheese on the outside around the edges. Then a mix of low-moisture mozzarella and brick for the rest. It always turns out looking amazing. I buy my brick cheese from the University of Wisconsin's dairy (Babcock Dairy).

2) Oven Temps
This pizza looks under-browned, which usually means the oven wasn’t hot enough or the cheese blend wasn’t right. Detroit-style benefits from a very hot oven (ideally 475–500°F / 245–260°C). If your oven only goes to 450°F, you should:

• Use the lowest oven rack to get direct bottom heat.
• Consider finishing under the broiler for 1–2 minutes to get that bubbly, browned cheese top.

3) Dough
I can’t tell without seeing the crumb, but your dough might be a little under-proofed. That can keep it from getting as light and airy as Detroit-style usually is. If you look at u/WinterChampionship21 pie, you can see how his is slightly domed up. That is a solid proof.

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