I entered the desired pizza size at 13" in the expanded dough calculation tool for a 12" pizza.
That is what I thought you did.
I suggest that you use a total of 15 ounces of dough, or a bit over 425 grams. You will want to stretch or roll the dough out to around 13" and flute the edges to form a rim. At that point, the total diameter is likely to be close to 12". The baked pizza should be close to 11.5".
As for the pre-bake temperature, I would use something around 475 degrees F, and bake the skin until it starts to turn a light brown. If underbaked at this point, the final crust might be too soft; if overbaked, it might be too hard and too dark. These are judgment calls that are necessitated by the fact that not all ovens bake the same.