Well I don't know how giant you are going to make it. I made one today that fit on a 12" round cake board. In my experience (and don't ask me how I know this
) don't push the dough all of the way to the edge of the pan. It can and will over flow!! They are pretty easy to do. I used the wilton pan. I have also used a stone from pampered chef. Both worked equally well. Good luck and don't forget to post your pictures!!