It occurred to me that if you want to go beyond 15 inches to 16 inches, you could adjust your formulation to produce a slightly larger dough ball weight. Using your present formulation, I calculated that the dough ball you made was around 15.75 oz. (it may have varied a bit depending on any slight changes you may have made during formation.) That calculation includes the weights of the ADY, salt, sugar and olive oil (which, cumulatively, are minor--less than a half ounce--in comparison with the weights of the flours and water). Based on the 15.75 oz. figure and assuming a 15-inch dough round, I calculated the thickness factor (TF) for your crust to be 0.089, which is considered "thin". If you decide you want to go to 16 inches and maintain the same crust thickness, then the dough ball weight would be 3.14 x 8 x 8 x 0.089 = 17.9 oz. To calculate the weights of the individual ingredients for that size, you would have to settle on all the baker's percents. You might decide, for example, to change the ratios of flours, change the hydration percent, increase the amount of yeast, etc. It becomes fairly straightforward to calculate the quantities once you have decided on what formulation you want to use.