Many home ovens (maybe even most) will not hold a 16" diameter pan, so double check if yours easily can. Many of the companies selling such warn of this.
Does size matter? ? ? I have a great 14" dark non-perforated cutter pan and it has great utility for making thin crust pizzas. I can make a 6" or a 10" or a 12" or a 14" diameter pizza in it, or any size in between. With such a pan, you don't have to make the maximum size if you don't want to.
As was said, roll out as thin as possible (usually more than you think . . . "keep rolling"), don't use too much yeast, and test out doing one with par baking the crust for 3 to 5 minutes first before dressing and then, when you have a chance, try doing so without the par baking. I'm betting you'll prefer the par baked crust. Good luck and let us know how your successes are going.