That has happened to me before when using my 16 inch pizza pan to precook the crust first.
The pan has many tiny holes in it,I got it at walmart,and if I made the dough too large before setting it down,it would hang off the edge.I would have to cut it off then that got rid of the rim.So I had basically a thin crust pizza all around with no rim.
When this happened,the dough was THEN too thin in many spots,and many of the thin spots got pushed into the tiny holes and got stuck when baking.Its worse when you add the toppings and cheese.It ended up being a pizza I did not enjoy.That will happen with screens too.
You did the right thing using a store made dough to experiment,yet I know them doughs can be very extensible and each time you lift it up to shape they seem to grow larger than you ever want them to.
I would suggest you try using one them dough balls when cold,and see if you can shape it anyway.
If let out to warm up too much,will end up in some extra extensibility you may not want.I could be wrong,but that is what happened with the store bought dough balls I used in the past.