If you had asked before going through everything you did, I could have saved you a lot of time.
Based on the information you provided, and using a thickness factor of 0.132 in the Lehmann dough calculating tool at http://www.pizzamaking.com/dough_calculator.html,
I came up with the following:
A-P Flour (100%): 458.79 g | 16.18 oz | 1.01 lbs
Water (56.5%): 259.22 g | 9.14 oz | 0.57 lbs
Oil (3%): 13.76 g | 0.49 oz | 0.03 lbs | 2.95 tsp | 0.98 tbsp
Salt (1.75%): 8.03 g | 0.28 oz | 0.02 lbs | 1.44 tsp | 0.48 tbsp
ADY (0.75%): 3.44 g | 0.12 oz | 0.01 lbs | 0.91 tsp | 0.3 tbsp
Sugar (2%): 9.18 g | 0.32 oz | 0.02 lbs | 2.3 tsp | 0.77 tbsp
Total (164%): 752.41 g | 26.54 oz | 1.66 lbs | TF = 0.132
Using member Novemberís conversion tool at http://foodsim.unclesalmon.com/,
the flour converts to 3 Ĺ cups, 3 tablespoons and Ĺ teaspoon on a volume basis. I even confirmed those numbers using my digital scale, using Gold Medal all-purpose flour. The water equates to 1 cup, 1 tablespoon and about 1 Ĺ teaspoons (also from Novemberís calculator).
I donít know what kind of oven you have, but a pizza of the above size and thickness will take at least 8-9 minutes in my oven when baked on a pizza screen on the lowest oven rack position and an oven temperature of arouind 500 degrees F.
I hope you will let us know how your pizza turns out.