My recollection is that Randy's recipe produces enough dough to make a single 16" pizza or two 12" pizzas. The thickness factor for the 16" pizza is equal to 28.40368/(3.14159 x 8 x 8) = 0.1412684. For the 12" size, the thickness factor is (28.40368/2)/(3.14159 x 6 x 6) = 0.1255719. So, your calculation is correct for the 12" size.
I was the one who suggested 0.13, and felt that a 14" pizza would be a good size to test with that thickness factor. The 0.13 number is based on analyzing PJ nutrition data and ingredients lists, along with other information on the amount of sauce and cheese typically used by PJ. Analyzing that kind of data is not easy (the data is for a baked pizza, not an unbaked one), so it is possible that I am off on the thickness factor. That is one of the reasons why I was hoping that someone who is very familiar with the PJ pizzas would try the 0.13 number and tell us if it is in the ballpark. Knowing the dough ball weight for a 14" PJ dough would, of course, tell us the thickness factor actually used by PJ.
My analysis to date, if correct, also suggests that there is more oil in the dough than sugar, which is the reverse in Randy's recipe (combined sugar and honey). I also know that PJ does not use honey. That piece of information comes from PJ itself in response to inquiries from vegans. I am also quite certain that PJ's does not use raw sugar. It would be too expensive for commercial applications. PJ also cannot be using 1.56% ADY. According to filings by PJ with the SEC (Securities and Exchange Commission) over several years, the PJ dough is made in commissaries and delivered to PJ stores twice a week. The only way that PJ can do that is to use very small amounts of yeast and exercise tight control over the refrigeration of the dough balls at every stage of the process, from the point of production to the point of use in the stores. Of course, in a home setting, you are free to use higher amounts of yeast, as well as honey and raw sugar. In fact, if I were designing a PJ clone dough for home application, it would be different from the doughs made by PJ in its commissaries. I believe the quality of the PJ clone is likely to be better than the real thing. Of course, that doesn't mean that PJ fans will like the home version better. People get conditioned to their favorite pizzas and don't easily migrate to clones, even if they are better, which of course is a subjective matter.