Mine is 14" x 16", and no, I do not cut the pizza on the pizza peel, although I do have two peels. One is aluminum and the other is wood. I most frequently bake the pizza on a pizza screen, just because it is easier and more convenient. I have about six screens, so that I can easily make multiple pizzas for parties.

For more info on pizzas, you might want to visit the Pizza Making Forum. People there are very helpful.

Lars, that's funny. Just the other day I discovered the Pizza Making Forum while researching what it takes to get a thin, crispy crust. I have no idea a Pizza Making Forum existed. It's very interesting.

Annie, off the top of my head, I'd say our stone is 16 inches. However, the folks at the Pizza Making Forum said to use a metal baking sheet for a crispier crust so that is what I did and it worked great.

When our pizza comes out of the oven, I let it stand for 2 - 3 minutes and then slide it off of the stone or baking sheet onto my wood cutting board and slice it on the board.

I've not heard of a pizza screen before. I'll have to go look that up.

A pizza peel is used to slide pizzas (and other goods to be baked) into an oven. They can be metal or wood. They are usually quite thin (with a long handle), so if you're using a wood peel, you shouldn't cut the pizza on it. I wouldn't even cut on a metal peel, because the idea is for the pizza (or other goods) to slide off it easily, and if it is "scratched" up with cutting marks, that might impede the slide.

We have several pizza stones. We have three that are 13" rounds, one that is 15" round, and one that is 12"x15" rectangle. The one that gets used the most is 13" round. Love them!

I have the 12"X 15". We often use our stone on the gas grill so If that is a possibility, check your measurements.

Who knew there was a Pizza Making Forum? Thanks.

When I cut my pizza, I use the cardboard pizza circle that I will use to get it to the table. If you cannot locate circles at a local store of the correct size, then consider a place that supplies bakeries (circles for big round cakes for celebrations). 12" circle is right for us.

Then, you need to decide to cut into slices or 'squares'. Keep that pizza wheel away from other things in the drawer as it will get dull by running into other objects. Treat it like a knife.

This is great! THANK YOU SO MUCH! I plan on visiting the pizza forum too! I love the Kitchen Table--always learn something new

I have a 16" stone....donated the peel when we moved. I never use the stone.....never! I always use the round metal pizza pan. I have one neighbor that cooks pizzas on his gas grill. Another has a wood burning pizza oven in his kitchen. I don't like the smokey taste on a pizza. That's just me.

We have a 30" oven and our stone is 20 x 15 x 1/2 and is very heavy. We leave it in the oven all the time and often bake bread on it.

So much love for little round stones, lol! Here I was about to post "don't waste your time with round stones...." But hey that's okay, to each his or her own preference.

I use my 14x16 inch stone for much more than pizza. I use it to ensure cookies aren't burned on the bottom. I bake my breads on it. I use it to even out the heat in my oven when I'm baking cakes, pies, casseroles. Actually about the only time I remove the stone from the oven is when we're baking potatoes. (Drives DH crazy, he claims to never know when to use the stone and when not to. Lol.)

The large rectangular size fits a sheet of parchment paper nicely. When I make homemade pizza, I stretch the dough directly onto the paper (which makes getting a thin crust from a wet dough easy). I use a rimless cookie sheet to slide the pizza on its paper directly onto the stone. When it's done, lift a corner of the paper, slide the cookie sheet back under, and take from oven. I have a large wooden cutting board that we use to cut pizza on.

My stone is round and it drives me bonkers bc it's not as big as it should be. An edge of the za is always sagging. I do use a wheel to slice the pizza on the stone.

The stone is wonderful for bicuits, scones, etc.

Smoked mozzarella is a flavorful addition if you do like smoky flavors.

"So much love for little round stones, lol! Here I was about to post "don't waste your time with round stones...." But hey that's okay, to each his or her own preference."

Back in the early 1990s I attended a Pampered Chef party at the home of one of my coworkers. Actually, I ended up attending many PC parties at her home. At one of those parties, one of the dishes that was made and served was Taco Ring - which is made on the round pizza stone. This recipe is one of our family favorites when we want something quick, easy, and tasty.

And here are a few more that can be made using a round pizza stone:

Lindsey those recipes look good, especially the chicken florentine ring. I first learned about baking stones at a Pampered Chef party too!

Should the peel be the same diameter as the stone?

Although we have a peel, we don't use it. You see them used (a LOT) in "pizza parlors" where the pizzas are baked in huge ovens that are blazing hot. That's one of the reasons the peels have really long handles - so you don't get burned putting the pizza in or taking it out of the oven. If you have a pizza stone and you're using your own kitchen oven, just assemble the pizza directly on the stone, and put it in your oven.

My 16” square stone stays in the oven permanently. I make my pizzas on parchment paper, use the peel to transfer pie with parchment, and remove it from the oven with the peel and transfer it to the reverse side of my meat cutting board. Parchment is discarded and pie is sliced. Before I got a peel I used a flat cookie sheet to transfer the pies into and out of the oven.

The peel doesn't have to be the same size as the stone but it's helpful if it's close to the size of the pizza. We leave our pizza stone in the oven most of the time because of it's size and weight and then use the peel to transfer the pizza to a cutting board.