Hello again everybody! Im adding a 28” pizza to my menu. I just ordered the screens, pans, and boxes. I’m hoping to start experimenting with them this weekend. I’m planning on starting them on screens and then finishing them on stone like our other pizzas. Anybody have any tips I should know ahead of time? Should the cook time or temp be adjusted for the size? Also I’m trying to figure out what size dough balls I need. I’ve tried to doing a few different formulas I’ve found online and in cook books. I’m guessing I’m going to need around a 50-54oz dough ball per pie? Sorry for all the questions, I appreciate your time.