I once calculated that xPHmgr's dough recipe makes around 37 ounces of dough. From what another PH employee reported on the forum some time ago, PH uses 22 ounces of dough for a 14" deep dish pizza. Since PH has gone to frozen dough in the U.S., it is not clear whether the same dough weight is now being used for their pan pizzas. But if you go with the rules in place when PH used fresh dough, 22 ounces for a 14" pan pizza would be the amount of dough to use.
You are unlikely to be able to use your Hamilton pizza pan with 37 ounces of dough. You may even have trouble with 22 ounces of dough since the pans used by PH have fairly deep sides, maybe 1 1/2". I am not sure what kind of pans PH is now using since I believe that they have gone to conveyor ovens to bake all of their pizzas. In the old days, I believe they used aluminum pans that were well seasoned from long-term use. Once in a while you can find them on eBay. Ideally, in a home setting where it takes a long time to season a bare metal pan, you want a dark pan of some sort, such as a dark, anodized pan with a PSTK coating.
If you haven't already seen it, you may want to take a look at this thread: http://www.pizzamaking.com/forum/index.php/topic,6040.msg51761.html#msg51761
. That thread should give you a pretty good idea as to how to make a smaller version of xPHmgr's recipe. In Reply 2 of that thread, I provided a link to a post for a recipe that makes only 22 ounces of dough.