You previously indicated that you were using 17% corn oil and that you had reduced the amount of yeast. Can you tell us how much yeast you used and also the hydration value? Since I have been estimating that HRI is using more than 2% dry yeast for the dough for its frozen pizzas, based on analysis of the Nutrition Facts for its basic pizzas, like their cheese and pepperoni pizzas, I wondered how the dough would hold up in the refrigerator at the high yeast levels. I suspect that the skin that you made, even when folded in quarters, had a profile and shape that allowed it to cool down faster than if it had been in the shape of a rounded ball. I now tend to think that you could use the higher quantity of yeast and not have the folded skin change volume in any material way while in the refrigerator. Out of curiosity, did you weigh the skin after it had been formed to see if it was 15 ounces? I know from experience that that is something that can be hard to achieve when, at the same time, you are trying to get a uniformly round skin of the desired diameter.
By and large, I think your weights of the dough ball, cheese, sauce and pepperoni were in line for an HRI clone, even with the slightly underweight dough skin, but from the before and after weights you gave for your pizza, it looks like the weight loss of the pizza as a result of baking was around 16%. That is considerably higher than I saw with the defrosted HRI frozen pizzas I tested, but it might well be that the weight losses are higher when using a freshly made pizza and baking directly on the stone surface of a deck oven. Also, you may have loss some weight during the loading mishap.
I scoured your post looking for the word "flaky" or "flakiness" but did not find either word. Since that has been the subject of much discussion, can we conclude that the crust did not have a flaky character?