When I first tried the Greek-style dough as discussed at Reply 20, I used a sloping sided PizzaTools 14" PSTK cutter pan and I shaped the skin to fit the bottom diameter of the pan (13.5 inches). At the time, the dough calculating tools did not exist and I did not use a bowl residue compensation. I did all the math using a calculator and possibly a spreadsheet. However, the pan size I used for calculation purposes was the 13.5" diameter of the bottom of the pan, relying on the fact that the dough would rise in the pan during the final proof before dressing and baking and fill it up to a certain extent. In your case, with your sloping sided pan with a bottom diameter of 11", you would need 3.14159 x (11/2) x (11/2) x 0.11, or 10.45 ounces/296.36 grams of dough.
If you discover that you can make a satisfactory Greek-style pizza using your preferment Lehmann dough formulation, you might be able to flip your preferment Lehmann formulation around to include some sugar, maybe up to 2% provided that the bottom crust doesn't brown too quickly or excessively. That will perhaps be less of an issue with your home oven than with your deck oven at market. If your preferment Lehmann formulation can tolerate some sugar, then you might find that you end up with only one dough for both types pizzas. Of course, the proof of the pudding (or should I say, pizza) will in the eating.