"Melba's Jammin'" > wrote in message
...
> In article
> >,
> wrote:
>
>> I normally make a 12 inch round pie and bake it on my round stone.
>> I'd like to make a large pizza for company and thought I might use a
>> 13 inch pan and make an oblong pie. Since the dough won't be going
>> directly onto that stone, what adjustments should I make in time and
>> temperature? Any other suggestions for avoiding a soggy bottom?
>>
>> Thanks.
>
> This isn't what you want to hear and it doesn't answer your t&t
> question, but I'd bake two smaller pizzas rather than one big one. You
> can make a couple different kinds and be eating one while the other
> bakes. Cut smaller pieces if you have to in order to make a piece
> available to everyone on the first pass. JMO.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> "What you say about someone else says more
> about you than it does about the other person."

I agree. If you're used to a stone, a pan will change everything. As Barb
says, make two.

Ed.