When I originally posted the recipe for the Caputo 00 as received from Caputo via the importer, I added up all the ingredients as specified in ounces. The total came to about 54 oz. Since the recipe talks about individual dough ball weights of 8-9 oz., this suggests that one can make 6 to 7 pizzas with the 54 ounces of dough. If each dough ball is to be made into a pizza with a diameter of about 10 inches (or a radius of 5 inches), as suggested in the recipe, then the thickness factor for such a pizza is around 0.10 (for an 8-oz. dough ball) or 0.11 (for a 9-oz. dough ball).
Using the 0.10-0.11 thickness factor as calculated above from the recipe itself, for a 15-inch size, you would need a dough ball weight of 3.14 x 7.5 x 7.5 x 0.10-0.11, or roughly 17.7-19.4 oz. For a 16-inch size, you would need 3.14 x 8 x 8 x 0.10-0.11, or roughly 20-22.1 oz.
It may well be that DC Pizza Maker is not following the same recipe for a Neapolitan style pizza, or he may be making it thinner, so it will be very interesting to get his take on what dough ball weight you will need.