I am not sure what Brian does these days but as you will see from Reply 41 at http://www.pizzamaking.com/forum/index.php?topic=11994.msg123707#msg123707
at the time of that post he used 21 ounces of dough to make an 18" pizza but the actual size was closer to 19"-20". At 18", the corresponding thickness factor for 21 ounces of dough would be 21/(3.14159 x 9 x 9) = 0.08252. At 19", the corresponding thickness would be 0.0741, and at 20" the corresponding thickness factor would be 0.06685. So, for the dough formulation you referenced, you have a fair amount of latitude for the size of pizza to make with 14.99 ounces of dough. For example, using the above three values of thickness factors, your final pizza size could be a bit over 15", 16" or almost 17", respectively. In your case, you might just use what seems to work best for you at the time you are working the dough on the bench. For comparison purposes, and as noted in Reply 41 referenced above, before Brian went to the current dough, with a lower hydration, he was using around 22-23 ounces of dough for a roughly 18" pizza. For an 18" pizza, that would have represented a thickness factor of about 0.09.
You will also see the dough making protocol that Brian was using as of the time of Reply 41 referenced above.
If you plan to visit Apizza Scholls, to get the full benefit of the experience, I think you owe it to yourself to read this thread in its entirety. You might also read Reply 17 at http://www.pizzamaking.com/forum/index.php?topic=7225.msg76431#msg76431
. That post represents an early attempt on my part to reverse engineer and clone Brian's pizza dough before he became a member of the forum but, together with this thread, contains a lot of the history and background for what Brian was to eventually end up doing at Apizza Scholls. I think this reading will put you right in the middle of what you might expect from a visit to Apizza Scholls. And so much the better if you are able to meet and speak with Brian.