Norma,
Because of the way that wadave (Dave) makes his dough (in two additive steps) and the way that the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html is designed to operate, it took me a lot more work and a lot more time to come up with a dough formulation for you to try. Because of this, and to record the steps I took, I have laid out the sequence of calculations and operations.
First, I started with the current Lehmann dough formulation that you have been using. It is the one that is labeled "Total Lehmann NY Style Dough Formulation" at Reply 273 at
http://www.pizzamaking.com/forum/index.php/topic,9908.msg91181.html#msg91181. The same formulation from a baker's percent standpoint appears at Reply 225 at
http://www.pizzamaking.com/forum/index.php/topic,9908.msg90226.html#msg90226. Since you indicated that you wanted to make five dough balls for five 16" pizzas and that you wanted to use a larger thickness factor, which we chose to be 0.10, using the expanded dough calculating tool I came up with the following starting dough formulation:
KASL Flour (100%): Water (61%): IDY (0.40%): Salt (1.75%): Olive Oil (1%): Total (164.15%): Single Ball:
 1736.25 g  61.24 oz  3.83 lbs 1059.11 g  37.36 oz  2.33 lbs 6.94 g  0.24 oz  0.02 lbs  2.31 tsp  0.77 tbsp 30.38 g  1.07 oz  0.07 lbs  5.44 tsp  1.81 tbsp 17.36 g  0.61 oz  0.04 lbs  3.86 tsp  1.29 tbsp 2850.05 g  100.53 oz  6.28 lbs  TF = 0.1 570.01 g  20.11 oz  1.26 lbs

Note: Dough is for five 16" pizzas; thickness factor = 0.10; no bowl residue compensation
Second, since we decided to use a sour dough mix equal to 10% of the total formula flour in the above dough formulation, the actual amount comes to 10% of 61.24 ounces, or 6.124 ounces.
Third, using the breakdown data (baker's percents, etc.) I posted earlier for the wadave sour dough mix, the "formulation" for that mix based on using the expanded dough calculating tool, and with a little razzle and dazzle with that tool, comes to:
KASL Flour (100%): Sugar (60%): Whole Milk (fresh) (215.168%): Total (375.168%):
 46.28 g  1.63 oz  0.1 lbs 27.77 g  0.98 oz  0.06 lbs  6.96 tsp  2.32 tbsp 99.57 g  3.51 oz  0.22 lbs  6.64 tbsp  0.41 cups 173.62 g  6.12 oz  0.38 lbs

Note: No bowl residue compensation
Fourth, I merged the values of the ingredients in the basic Lehmann dough formulation and the sour dough mix formulation, including adding the flour in the sour dough mix formulation (1.63 ounces) and subtracting out the water content in the whole milk (88.12%, or 3.0950032 ounces). Ordinarlly, that would have been the end of the exercise. However, because of the way that Dave makes his dough and the way that the expanded dough calculating tool is constructed to work, I found it necessary to tweak the hydration value, while at the same time keeping the original baker's percents for the salt, IDY and oil (otherwise the percentages would have gone down when adding the sour dough mix). I also wanted to get the final hydration value as close to 61% as possible. When I was done, I ended up with the following total dough formulation:
KASL Flour (100%): Water (55.1%): IDY (0.40%): Salt (1.75%): Olive Oil (1%): Sugar (1.55776%): Whole Milk (fresh) (5.58633%): Total (165.39409%):
 1774.92 g  62.61 oz  3.91 lbs 977.98 g  34.5 oz  2.16 lbs 7.1 g  0.25 oz  0.02 lbs  2.36 tsp  0.79 tbsp 31.06 g  1.1 oz  0.07 lbs  5.57 tsp  1.86 tbsp 17.75 g  0.63 oz  0.04 lbs  3.94 tsp  1.31 tbsp 27.65 g  0.98 oz  0.06 lbs  6.94 tsp  2.31 tbsp 99.15 g  3.5 oz  0.22 lbs  6.61 tbsp  0.41 cups 2935.61 g  103.55 oz  6.47 lbs  TF = N/A

Note: No bowl residue compensation
In the above formulation, when the water content of the whole milk is compensated for, the effective total hydration is a bit over 60%. However, the milk fat will inch up the effective hydration a tiny bit. The final percent of the sour dough mix comes to about 9.8% of the total formula flour, or a bit less than the original 10% number.
Fifth, in order for you to actually prepare the dough, I backed out the sour dough mix from the above dough formulation and came up with the following numbers for you to use to make the basic dough:
KASL Flour (100%): Water (56.5792%): IDY (0.39357%): Salt (1.75467%): Olive Oil (1.00032%): Total (159.72776%):
 1728.75 g  60.98 oz  3.81 lbs 978.11 g  34.5 oz  2.16 lbs 6.8 g  0.24 oz  0.01 lbs  2.26 tsp  0.75 tbsp 30.33 g  1.07 oz  0.07 lbs  5.43 tsp  1.81 tbsp 17.29 g  0.61 oz  0.04 lbs  3.84 tsp  1.28 tbsp 2761.29 g  97.4 oz  6.09 lbs  TF = N/A

Note: No bowl residue compensation
For the sour dough mix, you should use the "formulation" I gave above for that mix.
You will also note that I did not use a bowl residue compensation. Again, that was because of the additive approach that Dave uses. However, if you divide the total dough batch weight by the weight of a single dough ball based on a 16" pizza size and a thickness factor of 0.10, which is 20.11 ounces, you will find that you get a bit over 5 dough balls. If you assume a bowl residue loss of about 1.5%, you should come very close to five 20.11 ounce dough balls.
In terms of the timing of the preparation of the sour dough mix and the basic dough, you should be guided by Dave's instructions given at his PMQTT post at
http://thinktank.pmq.com/viewtopic.php?p=2119&sid=f9d9c276866ada91f14b4aacfb7bea6f#p2119. However, in your case, with about 0.40% IDY, I believe that you should be able to get from one to three days of cold fermentation once the sour dough mix has been added to the basic dough. Of course, the longer the fermentation, the more crust flavors you should get, which is what you have been after.
There were a lot of calculations to come up with the above formulations so you should feel free to adjust the final hydration in the event I made any errors that affected the hydration numbers.
Peter