Okay, I can make a pretty good thin crust 12" pizza at home - I like my dough recipe (from Angeli Cafe), sauce, and cheese blend. My usual M.O. is to press/pat out the dough,slide it onto a peel then bake on a hot stone. It's all good. For an upcoming gathering, I'd like to make a larger pizza in a pan - you know, to look like the large, foldover "slice" style. Is there anyway to make a reasonable facsimile of said pie at home? What size pan? Can I use my regular dough recipe? Are there any good professional books thatI should be looking at? I don't know why this feels so daunting....TIA.