well, I saw that your calculation was approximately half that of the recipe that was already posted. Since I didn't have a scale that can measure that accurately, I used that recipe, used half the dough and it worked out nicely. I made one big ball of dough, let it rise, and then divided that into half and made small balls out of those. With one, I let it rise on the pan and the other, I put it in an oiled bag in the fridge. I spread the dough and pulled the dough all the way to the top edge of the pan and added in provolone, mozzarellas, pepperoni, sliced hot link sausages, mushrooms, and crushed tomatoes in that order. I cooked it for about 25 mins, turning it 180 halfway. I didn't have any virgin olive oil to coat the pan, so I used corn oil instead. I let it rest for about a couple mins before I took the entire pizza out of the pan to keep the pan from cooking it further. My family enjoyed the different style from my usual hand tossed pizzas.
I didn't get a chance to slow rise the big dough ball in the fridge overnight as my family wanted the pizza the same day I made the dough after they saw me making it.
The pizza tasted great btw, I think the dough would have tasted better if I had slow rise it instead of doing it at room temp.