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....