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Originally Posted by jcg31  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? |
Is a large cheese pizza from NY baked on a pan or do they slide it directly onto the oven floor? I would think they use a pan but I am no expert. The larger the pizza, the harder it is to maintain it's shape when you slide it off the peel. You certainly could make a wood fired oven for NY style pizza with a larger opening and a plan to use it at slightly lower temps as you would want for a thicker, more heavily topped pizza than pizza napolitano.