Used a 16 in stone since 2017 and it has been good. But, after a lot of research, definitely two things to up your pizza game. First is the steel does a much better job of transferring heat quickly which makes for crispier crust. Second thing is spritzing the dough with a little distilled (or good) tap water to keep the dough from wanting to scorch too quickly. You want the dough to expand and develop those blisters on a perfect pie.Also, on the pizza cutting wheel that comes with this steel, be sure to take the blue plastic covering off one side of the cutter and wash well before use.
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