Good question on the 24 ounce containers. The containers I use are even taller than that, something like 3 1/2 inches. It is a waste of space and that is one of the problems I was pondering. I have never drawn a line on the container and measured but I do not think the dough balls (mine are 9 ounces) ever go past 1/2 of the Glassware containers which, IIRC, are 6 cups. So, I think 24 ounces is borderline and possibly a bridge too far. That is why I was doing some Amazon searching for 4 cup containers and came across the ones I posted in the first post. I do think there are lots of 4 cup options out there but I was, as you said, seeking a low profile.
Regarding the oiling, I was actually using a silicone brush and lightly brushing the dough balls, top and bottom, with neutral oil (canola). I do not like doing it, way too messy and too easy to have too much oil involved. I think your approach reduces that potential but also sounds messy. That is why my little light bulb lit up when I saw Craig say he sprayed the inside of the bag and not the dough ball itself.
When I do use containers, I settled on PAM quite awhile ago as my best approach to minimize oiling, no mess and never sticking (it has got to be the lecithin). I only lightly/quickly spray the container bottom and have never had a need to spray the top of the dough ball.
This thread may be interesting to you: http://www.pizzamaking.com/forum/index.php?topic=34523.msg343543#msg343543
Note that when you get to reply 21 you will see that I finalized my research (at least for the time being) on 2 approaches that worked well, one of them being PAM. You will see the other if you go there.......