I've noticed most people baking these pies use a darker colored 14" pan, but all I can find locally in that size range is light aluminum pans from smaller kitchen stores. I even checked the stock at my local restaurant supply store. The aluminum ones I have found are relatively cheap at $7, but I hate to buy one and it not turn out the pie that I am shooting for, it would have no other use in my kitchen. Has anyone had great luck with light colored aluminum pans? This is my second favorite pizza style so far next to the Mellow Mushroom clone, so I'd like to at least get good equipment to make it on.
P.S. - I have been rising and baking mine on a flat 15" cutter pan and I feel like that may be the reason I am not getting as pronounced of a cornicione since the pie doesn't have a pan wall to "climb." It also makes for quite a mess when you move the pan around. Oil spills everywhere and losing any amount of oil isn't good for the frying of the bottom I bet.