I left out an important part of that sentance. What I tried and failed to say was that it;s hard to get crisy and crunchy and get a big dip on smaller pies.
I know exactly what you mean, the smaller slices have less weight to support.
Ryan, those pies look very nice. I want some. Did you have to change much due to the stone verses screen, or notice any massive changes?
Man, you got this NY Slice style going on.
I didn't use any malt and only 1% sugar, that's the only change I made but I think it would have been fine with 1% malt too. The under crust could have used more color, but the texture and flavor did taste quite nice. Will have to make some more pies to compare. I wouldn't be surprised if I prefer the stone in the end. Like cooking a flour tortilla, theres probably some magic in the initial surge of heat.
I think I got a pretty nice melt on the cheese pizza, the sauce and cheese boil kicks in much sooner. It probably effects sauce flavor. I was a little nervous about launching... haven't done it for a while but did okay.