I have set forth below a baker's percent version of the Fairmont bagel pizza dough you used. It took me a while to put the dough formulation together because of its complexity and because I had to do everything using pencil and paper and a calculator. None of the dough calculation tools could be used. I'd like you to doublecheck the ingredient quantities to be sure I got them right.
100% Flour Blend, 373g (163g KABF + 10g KABF bench flour + 100g durum flour + 70g KABF from milk kefir poolish preferment)
27.7% Water, 95g
1.34% Olive Oil (Filippo Berio for Sauteing/Grilling), 4.595g, a bit over 1 t.
2.41%, Wildflower Honey, 8.27g, a bit less than 1 1/4 t.
1.34% King Arthur Diastatic Malt Powder, 4.59g, a bit more than 2 1/4 t.
25.66%, Eggs, two medium, 88g
1.17% Morton's Kosher Salt, 4g, a bit less than 7/8 t.
20.41%, Milk Kefir, 70g
Total dough batch weight = 617.46
Total percents = 180.03%
Note: Above does not take into account bench flour used at time of making final dough skin
Milk Kefir Poolish Preferment
Milk kefir, 70g
Milk kefir poolish KABF flour, 70 g
Total weight = 140g
Remaining Flour Blend, 273g (163g KABF + 10g KABF bench flour + 100g durum flour)
Wildflower Honey, 8.27g, a bit less than 1 1/4 t.
King Arthur Diastatic Malt Powder, 4.59g, a bit more than 2 1/4 t.
Eggs, two medium, 88g
Morton's Kosher Salt, 4g, a bit less than 7/8 t.
Milk Kefir Poolish Preferment, 140g
If one accounts for the water component of the eggs (75.9% water), the honey (17% water) and the kefir milk (estimated 85% water), the "effective" hydration goes from 27.7% to 59.33%. That is clearly pizza dough territory. If one prefers to work with ounces rather than grams, the grams numbers should be divided by 28.35. Also, if one wishes to use a different dough batch size, the new dough batch size should be divided by 1.8 (180.03/100 = 1.8) to get the weight of the new total flour blend, and then use the rest of the baker's percents relative to the weight of that new flour blend to get the weights of the rest of the ingredients. Then the flour blend will have to be apportioned between the KABF and the durum flour in the same way as noted in the Total Formula. This is a messy but straightforward exercise.