I grew up in New York on large cheese pizzas. Moving to the midwest forced me into years of experimenting to arrive at a recipe that rivals my childhood neighborhood pizzaria (on my 16 inch round pizza stone). Going beyond the confines of the stone is what brought me to this great site and community, but I never see examples of 18" pizzas, and most recipes I read on site calls for 10-12". Assuming the opening is large enough are there other factors about the oven or process that make 18" pizzas problematic?
No announcement yet.
The size of the pie