As you prepare for your trip, I'd like to give you the benefit of my thinking on the De Lorenzo clone dough formulation to date, even if it turns out that my thinking is proven faulty in some respect as a result of what you learn.
First, my best estimate on the thickness factor is around 0.065. It may be a bit lower to compensate for the semolina and bench flour used to make the skins but, at a thickness factor of 0.065, that translates to a dough ball weight of 10 ounces for a 14" pizza and 13 ounces for a 16" pizza. Once you get below about 0.065 as a thickness factor, say, 0.05-0.06, your are in cracker crust territory. And, in a commercial setting, you are usually talking about a sheeter or roller of some sort to work with skins at that value of thickness factor. Or, in a home setting, a rolling pin or its equivalent.
Second, making a 16" skin that is uniform in thickness throughout the entire area of the skin solely by hand is not easy to do and takes some practice to accomplish on a consistent basis. I believe that it helps in De Lorenzo's case that they use a commercial mixer. That should produce a fairly robust dough to begin with. Also, I believe that it is important that the person who prepares the dough balls to the stage where they can be handed off to other workers for stretching and dressing do a good job flattening (or "pounding") the dough balls so that they are as uniformly flat as possible. Otherwise, the risk of thin spots, and even tearing, increases, especially if the dough has a high water content as discussed in the next paragraph.
Third, I believe that a dough made from a flour such as the Pillsbury Best Baker's flour, with a protein content of 12.9%, should be able to tolerate a hydration value of around 58-59%. Adding a bit of oil to the dough, such as 1.5%, should increase the extensibility somewhat (plus contribute some other benefits) but it should be possible to grasp and open a large skin to 16" in the manner shown in the De Lorenzo photos without the skin getting away from itself. However, it is highly unlikely that one will be able to toss and twirl such a skin. In fact, as I see it, if one is able to toss and twirl the skin, that perhaps means that the hydration is too low to achieve the type of crust you are after.
Fourth, for the above configuration to work, the dressed pizza has to baked long enough to drive off some of the water content of the dough and give the rim and bottom of the crust enough time to develop the proper color and charring. Depending on the state of fermentation of the dough, there may even be some bubbling in the rim. At the same time, the relatively high hydration of the dough as the pizza bakes will give the crumb some volume such that you don't end up with a crust that is too dry and cracker like.
Finally, one should expect some shrinkage in the final baked pizza, even if it is minor. So, that is something to keep in mind when you measure the diameter of the pizza. Also, workers don't always get the exact diameter of the skin time after time. Sometimes they will be too high and other times they will be too low.
What will most interest me in the context of what I have written above is the hydration value. Since there is only a small amount of oil (or oil blend) in the dough, and there is no sugar, and perhaps a modest amount of salt, and assuming that we have identified that type and brand of flour used and settled on an amount of yeast for a one-day cold fermentation in your case, that pretty much makes the hydration as the critical variable. Of course, the thickness factor value will also have to be right but that is something that can be overcome by running a few tests. Most reverse engineering and cloning exercises don't result in a home run right out of the box.