To a certain extent the results you get will depend on the thickness of the "skins" and their size (diameter) and your bake protocol (oven temperature and time). I have taken the numbers you gave and converted them to baker's percents as follows:
100%, Flour, 2525 g.
56.4%, Water, 1420.80 g. (calculated by subtracting weight of salt from 1450 g.)
0.76%, Kosher salt, 19.20 g. (assumes Morton's brand of coarse Kosher salt)
0.32%, Sugar, 7.97 g.
0.22%, Active dry yeast (ADY), 5.67 g.
2.2%, Oil, 56 g.
Total dough weight = 4054.64 g. (8.94 lbs.)
If you intend to cold ferment the dough, I would suggest increasing the amount of ADY a bit (e.g., by another 1/2 t.), (and by even more if you intend to do a room-temperature rise). Also, I would be inclined to increase the salt a bit (by another teaspoon or so) since it is on the low side. Making these two changes should produce a dough that should give good results, with decent extensibility, dough handling characteristics, and useful life span (up to 3 days of refrigeration). Usually when dough is to be baked in a commercial deck oven, the sugar is eliminated from the dough formulation to prevent the bottom crust from darkening excessively or prematurely. However, since your sugar content is low, I don't think that it should pose much of a problem. If it does, you can use screens and "deck" the pizzas (shift them off of the screens onto the stone) toward the end of the bake. Since you have a top limit of 450 degrees for your oven (I am assuming Fahrenheit), you will have to experiment with skin thickness, size, and bake time. As an example, if you want to use your new 18-inch peel to make a 16-inch pizza with a NY style thickness (e.g., 010 thickness factor), you would use a dough ball weight of 570 g. (3.14159 x 8 x 8 x 0.10 x 28.35). This would be equivalent to 20.11 oz.
Let us know how things work out, including the performance of your "new used oven".