Scott, my shelf is one I've owned for about thirty years. I'm a potter and bought it from another potter's estate; but you can still find them. There's a company called Larkin on the east coast that should probably carry them. Mine is 15" square.
Here's the recipe I've been using. As I said, it's pretty wet dough, but it does make a great pizza. The recipe is from my friend Ron, who spent about 3 years working on this one.
2 cups warm water
1/2 Cup rye flour (measure level)
3 1/2 cups bread flour (measure level)
1 T olive oil
1/2 tsp salt
1 pack of yeast
Attach dough hook on mixer, and add water, rye flour. Start mixer on low and add 1/2 of the bread flour, yeast and salt. Mix for a minute to dissolve the yeast, then add 3 cups of the flour and then the olive oil. Mix on low 20-30 minutes. Dough should be smooth, and have a bit of shine and only a slight amount of a ball of dough should be on the hook..
After mixing, pour a bit of extra olive oil around the inside of a bowl wall with the dough still in the bowl. Use a plastic spatula and turn the dough over and coast it and the bowl. Cover and let rise till doubled. Punch down with a spatula and clean the sides into the middle of the dough and let it rise again till ready to use. It makes about 3 10X12" pies.
Take 1/3rd of the dough and drop it onto a well floured work surface, and round it up into itself, forming a ball. Picking it up quickly, push the dough into the center, from the bottom as you are holding the dough, producing a tight, smooth surface on top. Then put it down on the work surface and use your finger tips and take the area just inside the outer part (rim),and flatten it so you'll have a little hump in the middle. PUnch down with fingers. Sprinkle flour on it and turn it over, then flatten it with your palms and fingers till it's about 10-12" wide. Leave a bit of dough on the edge untouched to hold the sauce and toppings.
Dust a peel with cornmeal, lay the formed dough over it, add sauce, cheese and other toppings if using. Bake on a silicon carbide shelf in a preheated 500-550F oven. This crust will get big bubbles, so look at the pie early and watch for big bubbles to start; and use the edge of a metal spatula to break the bubbles.
1 - 10.75oz can of tomato puree
1-2 cloves of garlic, chopped
1/2 of a large onion diced
6-8 fresh basil leaves chopped
1 tsp salt
Put all in a food processor till pureed. Let sit a bit and then apply with a pastry brush.
Bake pie about 8-10 minutes at 500-550F