Hi! New to this site and am excited to get some feedback as I am finally ready to make the jump to trying the Detroit style pizza recipe from The Pizza Bible because I've had such great success with the other style I've tried so far. In looking for pans, I have settled on getting them from Detroit Style Pizza.com. Trying to decide between the 8x10 or 10x14. I'm leaning towards the smaller and getting 2 of those so I can make a couple different ones at the same time and get more of the lovely corner pieces!! Any one have experience/advice re: larger vs. smaller pans?
Also, I see in the book that Tony suggests a 22 oz. dough ball for an 8 1/2 by 12 1/4 inch pan. Can someone advise on the best way to scale the dough to fit either of these 2 new pan sizes?
Thanks for any words of wisdom you'd like to share!