I was able to find the recipe you used. I had posted it in the context of a discussion on sourdough-based pizzas, at http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=528;start=msg4616#msg4616
. The recipe is basically the Lehmann NY style dough recipe, adapted for one pound of KASL flour. I used this recipe several times before I volunteered to do more experimenting with it on the Lehmann thread. I found the recipe to work well, and I received the same favorable response from eaters as you did.
When you go back to the above link to refresh your memory, you will see that the dough ball size produced from the recipe is around 22 ounces. I used that dough ball size to make two 12-inch pizzas. That squares with the expression 3.14 x 6 x 6 x 0.10 = 11.3 ounces (roughly half of 22 ounces).
Since I used the above recipe, I have dispensed with the autolyse period. I'm reluctant to tell you not to keep it in light of the favorable results you achieved with your pizzas. And it's impressive to bandy the fancy term "autolyse" around your friends and family. I note also that you appear not to have temperature adjusted the water when you made the two pizzas. I will leave it up to you to decide whether you want to do that in a future experiment with the recipe. With me it's become second nature and, for me, at least, seems to produce more consistent results from one pizza to the next. The one teaspoon of oil is correct, although using 1 T. as you did won't hurt the dough at all. It will increase the extensibilty (stretch) of the dough and it will provide added softness to the crust. Tom L.'s NY style dough recipe is a what I call a "low NY" recipe--it's low in yeast, sugar (actually, none), and oil. The "high" part is mainly in the hydration level, and when you used 1.25 c. water, you were indeed at the upper end of the range (around 65%).
For your purposes, if you decide you want to make a classic 16-inch NY style pizza, you should just follow the recipe as I posted it and you previously followed it. If you want to make two 16-inch pizzas, then all you need to do is double the ingredients. This will give you a total dough weight of around 44-45 ounces. As you might expect, you will have to make adjustments in knead time, etc., if you make the dough in one batch. Alternatively, you can make the dough in two batches. In a future experiment, you might even want to try using more yeast, although doing so may produce a softer dough and crust--but it will still taste great.
Let me know if you need any further help with the recipe.