i generally use 22oz for a topping-friendly 16" pizza, but lately i've been playing with 20oz and they are thick for a ny style. 18.5oz may be the target for you though
95% sams club HG flour, 5% bob VWG
and yeast is from .3% -1.5%, depending on warm counter rise/cold rise, to two hours to bake (water slightly warmed to 85-90ºf)
and i get the chewy soft melty inner crumb, and a lightly crisp outside that is still firm enough to handle folding and excessive toppings.