Your memory is good. When I first made a DiFara dough clone, I used a thickness factor of around 0.10 for a 14-inch skin. And, as you mentioned, I thought that the crust was a bit too thick and that a thickness factor of 0.09 for a 15-inch skin was something to consider for a future experiment--which I did not do but you did. I had used a different flour blend and ratio of flours (50/50), and a lower hydration level (around 60%), whereas you chose to use the flours you had on hand (KASL and KA00), in a different ratio (60/40), and a higher hydration level (65%). Since you had good results with your formulation, I think it is best to stick with that formulation until better information comes along to suggest a need for changes.
Today I went back and took another look at some of the DiFara/Demarco photos and it seems to me that the DiFara crust is indeed thin, and that my earlier notion of using 0.09 as the thickness factor may have been OK after all. So, for our purposes, I will stick for now with that thickness factor. To this end, I have set forth below the ingredients and quantities to use for a 13-inch skin and a 14-inch skin as you requested, along with my deconstructed version of the 15-inch version you have been using (to take the salt and yeast amounts in consideration when calculating all of the baker's percents). I have also given you a 16-inch version, in the event you choose to go in the other direction toward the size that DiFara's is said to use. (I have heard that the DiFara pizzas may be 18-inch, so if you can handle that size in your oven, I can create an 18-inch version should you wish.)
I still believe that you should look at your dough management procedures along the lines I mentioned earlier today, with the view to reducing the extensibility of the dough. I would proof the ADY in a small amount of warm water separate from the rest of the water, I would temperature adjust the water to get a finished dough temperature of around 80 degrees F (or even lower if you want a long fermentation of, say, around 40 hours), and I would try to cool down the dough as fast as possible once it comes off the hook, however you should choose to do so. The toughest part will be to determine the frictional temperature of your stand mixer. The best way to determine this is to start with 10 degrees F in the expression I gave earlier today, calculate the necessary water temperature to get a finished dough temperature of 80 degrees F (or less for a long fermentation), make your dough as usual, and then actually measure the finished dough temperature. If the finished dough temperature is off from the calculated number, either way, increase or decrease the frictional temperature number by the difference and use the new number in the water temperature calculation the next time you make the same dough in the same machine. You should come pretty close to zeroing in on the right number to use.
Here are the new recipes, along with the baker's percents (which are the same for all the recipes). I have intentionally not rounded off all the numbers so that I have a way of auditing my numbers should I ever have a need to do so for any reason:
13-inch (12.11 oz. dough ball)
Flour (100%), 4.37 oz. KASL (60%) + 2.91 oz. KA00 (40%) = 7.28 oz.
Water (65%), 4.73 oz.
Salt (0.507%), 0.037 oz. (between 1/8 and 1/4 t.)
Yeast (ADY, 0.687%), 0.05 oz. (3/8 t.) (or 1/4 t. IDY)
14-inch (14.04 oz. dough ball)
Flour (100%), 5.07 oz. KASL (60%) + 3.38 oz. KA00 (40%) = 8.45 oz.
Water (65%), 5.49 oz.
Salt (0.507%), 0.043 oz. (a bit less than 1/4 t.)
Yeast (ADY, 0.687%), 0.058 oz. (between 3/8 and 1/2 t.) (or between 1/3 and 1/4 t. IDY)
15-inch (16.12 oz. dough ball--the one currently being used by Friz)
Flour (100%), 5.82 oz. KASL (60%) + 3.88 oz KA00 (40%) = 9.7 oz.
Water (65%), 6.3 oz.
Salt (0.507%), 0.0492 oz. (1/4 t.)
Yeast (ADY, 0.687%), 0.067 oz. (1/2 t.) (or 1/3 t. IDY)
16-inch (18.34 oz. dough ball)
Flour (100%), 6.62 oz. KASL (60%) + 4.41 oz. KA00 (40%) = 11.03 oz.
Water (65%), 7.17 oz.
Salt (0.507%), 0.056 oz. (a bit more than 1/4 t.)
Yeast (ADY, 0.687%), 0.076 oz. (a bit more than 1/2 t.) (or 3/8 t. IDY)