The dough ball weight that you referenced in Reply 1213 was 20 ounces (1 1/4 lb. x 16 = 20). The corresponding thickness factor would have been 0.0786. For a one-pound dough ball used to make an 18" pizza, the nominal thickness factor would be 16/(3.14159 x 9 x 9) = 0.062876. Looking at the thickness of the crust as shown in the photo of Reply 1171 that you referenced, I think that the above thickness factor (0.062876) is credible and in the ballpark. Of course, there is no guarantee that that value will work as well in your deck oven at work.