I tried larger dough balls. I was using 386g dough balls for a 15ish inch pizza. I was finding it somewhat difficult to keep it from having thin spots. Then I used 460g for a 16 inch pie and it was way easier to keep the structure but maintain the thin and crispy. I think this is my preferred size. I tried a 386g dough and made a 12-13 dessert pie and although slightly thick, much more appropriate size.
by Professional-Goat888