For all kinds of thin crust and other cracker crust style pizzas, I am a real big fan of using a dark, anodized nonperforated cutter pan from pizzatools.com, as Peter is well aware. I previously used pizza stones and screens and nothing comes close to the effectiveness and results of using the cutter pan for thin crust pizzas, at least in my estimation. I love pizzas made in the old fashion deck type ovens, as opposed to the conveyor and convection types, and think for home use, the cutter pan is the closest thing to duplicating the baking effect in a deck type oven that one can do at home. My cutter pan (pictured below when I first got it a year ago) is a 14", which I think is a good size to have. Worth every bit I paid for it. And after I received it and used it many times, my pizza stones and screens have been collecting a lot of dust as I don't hardly use them anymore as I do the cutter pan.