As you know, a pizza can shrink from the size on the peel as it is loaded into the oven, resulting in a somewhat smaller pizza after baking. In fact, pizzerias are sometimes accused of intentionally "shrinking" the size of the pizzas to save money when it was really only a natural shrinkage. I wonder whether opening up a 16-ounce dough ball to, say, 15", might yield a slightly thinner crust for the baked pizza while ending up with a 14" pizza. I am still trying to figure out the relative weights of the dough, sauce and cheese to fit the nutrition data for the PG pizzas in terms of the weights of the baked pizzas. When I made all of the Papa John's 14" clone pizzas, I experienced weight losses of around 7% in my oven.