Ok, you're wrong! Haha, I assure you, and you know that no one on these boards could trick someone with as much passion as Scott...it's a 20" pan.
Take a look at the half plain, half Hawaiian, THAT is on my 18" pan and the pie fits much more snugly. But the ones with the excessive pan margin are on a 20" pan.
When I launch a pie, I have 18" front to back that I'm working with in my oven and almost always get full coverage on that axis. The left to right diameter of my pies sometimes loses some width during the transfer from peel to stone. The peel itself is also 18" wide, but during the launch I can only really control where it gets touched down and where it gets released.