Thanks guys, I was looking at pizzatools.com and they just had diameter sizes but didnt say where that measurment was taken.
As far as pan types would the perforated pans work better? What about thickness of the pans and how that pertains to this recipe.
I would assume a thinner pan would heat up faster of course, but it would also cool faster enabling you to get the next pie ready quicker. Where a thicker pan would be the opposite.
I ask this as I will need to get at least 2 pans. Probably 16"s.