What didn't you like about it? How many pizzas did you make with 16 oz of flour?
I make a 15" thin pizza using 10 oz of 14% high gluten flour using 1/4 tsp of active yeast (proofed). With 60% water, this gives me a significant outer crust as well. The end result is a 16 1/2 oz dough. You can make the crust larger if you thin out the ends, and tougher by increasing the salt.
I find it key to use a small amount of yeast, and stretch the dough in the air until it is paper thin and transparent in the light. By placing a few few fork marks in it before placing it in the oven, you can reduce the growth. A short-time in the oven without toppings (1 minute at 520 F) will create some small bubbles, which separate the top from the bottom. The end result is an airy and light texture.