Cutoff point reached.
I learned that I absolutely can bake an 18" pizza utilizing an 18" pizza screen. Since the screen keeps the pie rigid, it can be placed directly on an oven rack or on a smaller ( in my case 16") pizza steel. With this revelation, I have reached the size cutoff point for the confines of my home oven. My sourdough crust is working very nicely this particular pie is a 24hr cold ferment. The dough was easy to stretch into an 18" skin and was not overly extendable. 10% of whole grain gives great flavor and a nice bite. Very nontraditional for Brooklyn style, but the wife gives it high marks.