FYI I am at 1 + 1/2 cup ladle sauce and 12-14 oz of cheese for an 18" pie at 58% dough and 24 oz doughball (TF 0.094). IMO, the amount of sauce and cheese depends on the doughball weight/TF. A heavier dough at 18" needs more cheese and sauce to find balance with the crust. A lighter dough requires less sauce and cheese. On a thicker sicilian, I will use double the sauce per surface area than my NY pizza. On a thin bar pie, I'll use half.
Also, on an 18" pie, I like full coverage of cheese all the way up to the inner rim. The last 2" to the rim takes alot more cheese than the center 2", at about 4-6 oz. If leave a wide red stripe of sauce near the rim as some do, it will be alot less cheese. The bake will push the cheese towards the center, so I cheese slightly less at the center.