Pizza Slices: Larger slices from smaller pies

My pizza stone can hold a 12 inch pie but not much more, so my slices are are usually 6 inches long but i prefer the cheese to crust ratio you get on a larger slice also the foldability..

Has anyone experimented with non round shapes to produce larger slices? I'm thinking the sort of shape you get from 4 interlocking slices (you'd have a crust at each end you have to cut off and have a B shape on eiter side...)

maybe i'm losing it....

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