That is a flat out hallucination! I think it read that 16oz of dough makes a 16" pizza and then just divided 16/16. It failed to grasp that the relationship between surface area of a circle and it’s diameter is not linear. This is why I wanted a page written by an actual human not a LLM
It said 4-6 small pizzas. I read that as 4 small pizzas for adults or 6 small pizzas for little kids. 
I’m not a fan of ai answers, but this one was pretty good. Also, i don’t suppose you tried just using chunks of dough to make whatever sized pizzas you wanted, and learning that way how many pizzas you could make from a pound of dough? The instructions for spreading the dough are the same for any size pizza, the ai and every recipe will say basically the same thing.
I’m so frustrated with the new Google that I’m seriously considering paying for a search engine (a few of my friends do) but this particular example doesn’t feel like a good illustration, because all the info you wanted was easily available in the search results.
I could have done it that way, if we as a species had not invented this thing call writing. It’s this nifty new fangled invention where another human being can successfully do something and write down how they did it, so I don’t have to do it by trial and error 
Even though we have invented writing, it does not need to cripple you. Making pizza out of dough and sauce and cheese and whatever is not rocket science. It’s easier to make exactly the size pizza you want by… 
putting a piece of dough on a flat surface and spreading it out than it is by carefully weighing the dough.
I’ve subdivided after the first almost full rise for the last twenty years I’ve been making pizza, and then just let the subdivided parts rise another 30 minutes or so. You can be fine either way, it’s just dough. I’m sure it works just as fine the other way round.
Wouldn’t also vary by how thick you like the dough as well as the diameter?
That’s the chief reason why it’s easier to try it and see what you like than to read a recipe. Unless you want to weigh out dough and then also measure the thickness. The thickness actually varies enormously from one person to another, making pizza with her same dough.
Though would I think remain constant? If it does vary it certainly wouldn’t increase (decrease?) in exactly the right proportion to make the volume increase linearly with diameter.
The calculation of exactly how much dough you need to produce a 6-8 inch pizza from pre made dough (and how to separate it out, cook it, etc.) is not completely straight forward. I get it’s not the most difficult equation known to man, but I’d rather read a recipe by someone who has done it and ended up with nice pizza, than try and work it out myself (or rely on something an AI has hallucinated)
If you want that level of precision while cooking pizza, it’s not going to happen.
Smithsonian Magazine: The Physics of a Perfect Pizza
Aiming for perfection rather than “really good pizza” is not going to come anywhere close to being worth the effort.
Applying some basic math, an 8" pizza has almost 80% more area than a 6" pizza. A NY pizza is like an eighth of an inch thick vs maybe half an inch for a Chicago pizza.
So…if my quick calculations are correct, a .125" thick 6" pizza has around 7x less volume than a 0.5" thick 8" pizza. I think you can see the problem here.
The fact that the pre-made dough comes in fixed amounts (1 pound bags, specifically) and homemade dough. Yeah you can add up the total weight of all the ingredients, and work it out from there. But I’d rather not.
Ok now I’m feeling unread. Did you see my math and how that makes your request unreasonable?
I read your post. I agree with it, too.
Hey, I read you both. But some one is missing the truth.
So I’m gonna spell it out for them:
Your 16oz of dough. Lay it on the counter, board whatever. With a pastry knife cut into 2 almost equal lumps(weigh if you must). Now you have two 8oz lumps of dough. Cut each in half. That leaves four 4oz. lumps. Put 3 back.
You have one 4oz lump left.
Pat it, roll in, mark it with a “b”.
Top with desired toppings. Cook.
No. No time or temp is noted. Because it matters if it’s a kitchen oven, a backyard pizza oven or a flat stone over a fire. Just watch it.
It’ll be ok. You’ll eat your personal kinda-cheater- homemade pizza. You’ll note if it was great, ok or awful. Make changes. Next time it’ll be better. I’ll bet.
We’re all behind you. You can do it!!
That is totally backed up by the results found by the scientists who were the subject of the article I linked to earlier.
According to the paper in the journal IOP Science, it all comes down to the oven.
Oh, I was inadvertently correct. Amazing. 
What!? My request was answered three questions in! The personal pizzas (16 of them) have been made and eaten.
The whole thing about Surface area vs diameter was just a response to the Google Gemini hallucination (which claimed 1oz==1")
The one that said just cut it into fourths? Holy fuck then why did you go on and on arguing with everyone? You could have told us this last night or in the morning. This whole thread is a fever dream.
Holy shit!
No one said you were making 16. And you already did it!!
By the way that Imgur was not a pizza. It was round and black. In fact the bottom of a skillet, burnt black. On my screen.
And this wasn’t even about pizza. At. All.
I knew I was being whooshed.
Just FYI, Google returns no results for “cured rattlesnake pepperoni” and few for “elephant milk cheese.”