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I wanted a large, thin-crust pizza- I wanted the toppings to be half this and half that. My round peel was too small so I found a much larger, recatangular one (in the basement…) I only use a wooden peel to transfer a raw pizza dough to a hot oven but use a perforated metal one to remove a cooked pie.) I strategically pulled the fire to one side (instead of the back) which made me more able to see how my crust was doing as it baked close to the fire. When shaping, I split the toppings up lengthwise. (Side one: pizza Bianca- sautéed onions, spinach, ricotta, Parmesan- topped with crisp pancetta, Brie and Saint Albray- which is totally funky and fabulous !!-although your refrigerator will reek of the stuff… Side two: marinara, muenster, fresh mozzarella and some leftover roasted Brussels sprouts-boring, maybe, but it was a terrific contrast- ). After baking, I cut the rectangular pie down the center and then into slices – Delicious! We are full and happy. Success