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?
Forum Issues Update
Things are progressing in getting things back in order on the Forum! User avatars should be showing up. Attachment and inline images are in the process of being uploaded. We are still looking for a migration path for the Photoplog gallery. Thank you for your patience!
The size of the pie