For our pizza we wanted to slide it off the pizza pan when it was done so we traced the round stone onto the parchment paper, and then cut it out so it fit the pan perfectly.
I cooked the dough at a low temperature of 300 degrees. Low and slow is the best when baking large chocolate chip cookies.
Five more minutes at 25 minutes in the oven the edges and the very top peaks of the cookie were golden brown and it was time to come out. I left it on the stone for another 5-10 minutes before sliding it off onto a cooling rack. This bad boy measures 10 1/2" wide.
I wanted to really pretty up this cookie with some icing and toppings and make it look like a real pizza. But as with real pizza in our house, this chocolate chip pizza was eaten simply without toppings. I could not keep the kids at bay any longer and when even my husband asked when we were going to cut and eat, I knew I was out numbered.