As I mentioned, it does take the focus off large pies you share to making personal pies which can be done for each individual. That's a change in my routine. The measurement of the stone between those two lifting notches is only 11" so the largest practical pies will push that limit or maybe 10". That is about the size you'll get in a restaurant if you order a personal pizza. I'm such a pizza glutton (can't stop eating) that maybe that is a good limiting thing.
Handling the pizzas is a lot easier as well. With that first tiny Christmas pizza I used my wood peel and it felt like overkill. The rest I've done on parchment mainly because with a peel you need semolina, cornmeal, or loose flour to slide it off and that usually ends up on the stone. I used nothing on the parchment and the pizza did not stick when I slid the paper out after two minutes. It makes for easier clean up. I could lift and drop the pie with the parchment paper on to the stone without a peel so that is a plus. I can't do that with 14" pizzas on parchment paper and put in my range oven so I use a peel. Even so, now I think I'll look into a smaller peel.
We travel a lot in our Class B van motorhome. After about a month on the road I really start Jonesing for a pizza in areas that have Pizza Hut at best. This pizza maker is actually small enough I could carry in my little RV. I'm tempted.
With my usual hand mixing of dough I had been getting two large pizzas. Now with the same I am getting four personal pizzas for the Breville. On my last batch I experimented by freezing two of the balls for a few days before using them. I think on my next baking I am going to compare the same prepared pizza in my range oven with one baked on the Breville.