 Re: The size of the pie
Hey, if you are going for windowpane thin, then all you really need is skill to slide it off the peel - you should be able to bake at the same temps as pizza napoletana. I usually use 280-330g (about 9.5-11.5 ounces) and stretch to 12 inches. Before the wood oven I used larger pizza on the stone. The little specifics I recall of NY pizza (only a few trips as a hungry college kid more than 10 years ago) was of it being a little thicker in crust and toppings. With the WFO I make more but smaller pizza - some of the same reasons as James posted. Even in a wood oven with more room to work I imagine an 18" pizza will take substantially more finesse than a 16" pizza. If you are as committed to this as most of the lunatics here then I think you'll manage just fine.
Marc |