BTB,
I took a stab at converting the Star Tavern dough recipe to baker's percent format, using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html. By way of explanation of my assumptions, I used the King Arthur bread flour (KABF) as a proxy for the (unnamed) bread flour in the Star Tavern recipe. I also assumed that the flour is measured out using the Medium flour Measurement Method as that term is defined in the MassVolume Conversion Calculator at
http://foodsim.toastguard.com/. I used this method since most people seem to measure out flour by the scoop method rather than the Textbook method that flour marketers suggest (as also referenced in the MassVolume Conversion Calculator). For the water, I assumed that one cup of water weighs 8.15 ounces. That is less than the standard weight (8.345 ounces) for a cup of water, but in my experience most people do not measure out a cup of water with that weight. It is more likely to be around 8.18.2 ounces. Based on my calculations and analysis, the percent of semolina comes to 49.8% of the combined weight of the KABF and semolina flours. That may seem high, but several years ago I had a NY style pizza at a pizzeria in Massachusetts and the pizza maker told me that he used around 50% semolina in his flour (highgluten) and semolina blend.
As the Star Tavern dough formulation below indicates, the total dough weight for six dough balls is 48.29 ounces/1369.16 grams. So, one dough ball weighs 8.05 ounces/228.19 grams. Using an 8ounce or 230gram dough ball should be close enough. According to the Star Tavern instructions, each dough ball is rolled out to about 14". At 14", the corresponding thickness factor is 8.05/(3.14159 x 7 x 7) = 0.05229. That number should be a pretty good number to use when making any desired number of dough balls. In your case, you may want to consider using your 14" PizzaTools cutter pan. You will also note that I did not use any bowl residue compensation. That means that a single dough ball may actually weigh a bit less than 8 ounces.
Without further ado, here is the final dough formulation:
KABF/Semolina Blend* (100%): Water (55.1334%): ADY (0.67638%): Salt (1.99774%): Olive Oil (4.83203%): Sugar (0.71151%): Total (163.35106%):
 838.17 g  29.57 oz  1.85 lbs 462.11 g  16.3 oz  1.02 lbs 5.67 g  0.2 oz  0.01 lbs  1.5 tsp  0.5 tbsp 16.74 g  0.59 oz  0.04 lbs  3 tsp  1 tbsp 40.5 g  1.43 oz  0.09 lbs  9 tsp  3 tbsp 5.96 g  0.21 oz  0.01 lbs  1.5 tsp  0.5 tbsp 1369.16 g  48.29 oz  3.02 lbs  TF = N/A

* The KABF/Semolina Blend comprises 14.84oz/420.66g KABF and 14.73oz/417.5g Semolina; the Semolina flour represents about 49.8% of the combined weight of the KABF and Semolina flours
Note: Dough is for six roughly 14" dough skins, with a corresponding thickness factor of 0.05229; no bowl residue compensation
If you decide to try just one or a few dough balls, you will, of course, have to do the apportionment of the KABF/Semolina Blend, just as you have been doing with your deepdish flour/semolina blends.
If you, or any other member for that matter, decide to attempt a Star Tavern clone, you may want to make note of any adjustments that you find necessary or useful in making the clone dough. This is something that is inherent with recipes where the flour and water are recited volumetrically. Also, using a different bread flour can also require some minor adjustments.
Good luck.
Peter