NY style tastes best when folded and eaten.That said,the larger the slice,the more flavorful it seems to be.
I didn't understand it,but anytime I ordered a small pie or made a small one at home,it was good but for some reason did not have the taste the larger ones did.
Also,the smaller pies are a bit thicker at times and I believe its what Scott has been preaching about.The long thinner centers can taste amazing with the sauce and cheese,so the TF comes into play.
I can make 18 inch pies since my electric oven can hold one that larger.The stone I have is 18x22 so that helps to launch larger pies.Also,many folks can use screens to launch a pie a bit larger than their stone and after 2-3 minutes,they can remove the screen and let the pie finish on the stone.I have done that several times with the smaller stone.
I have not been posting here much and will try and load some new pics later on.Scott,Im not sure if you know,I have a Fibrament stone,18x22 and 3/4 thick, that my wife purchased for me as a surprise some time back,and it works so well,Im not even sure if I will ever need to go steel.(I can just see you shaking your head)
So the steel is going to wait.That said,Im making the best pies ever.If Im not careful,the bottom can char too much or possibly blacken by 4 1/2- 5 minutes.Most of the pies I have been making are done by 4 minutes.The stone shows around 610-620 degrees at times,but I seem to found a balance when its around 550.A few times,the cheese bubbled up so much it started to go over the rim.Most of the pies I make have a nice spotted char on the bottom and blondish rim.The cheese bubbles like crazy but when out of the oven,relaxes and stays white.I have not browned or burned any cheese yet.
Sorry to go off subject James,the point is having the right oven size and/or stone/plate/screen can help someone launch larger pies or slices.