For me it is largely a skill factor. I don't make pizza every day and I am more comfortable with the 10" to 12" size. I am still perfecting my dough skills - and I am sure that I will keep learning [especially from this forum].
And as I tend to cook for a crowd [instead of just the family], this gives more people more choices. And more time for me to drink another glass of wine while managing the peel.
J W
