Norma,
I have set forth below the revised PG clone dough formulation. As you will note, it does not vary very much from the PG clone dough formulation that you last used and that I previously set forth at Reply 267 at
http://www.pizzamaking.com/forum/index.php/topic,8167.msg213221.html#msg213221. To greatly simplify the calculations, I assumed that you used a fermentation temperature of 40 degrees F for the reference standard you established by your last PG clone dough (a doubling in volume after 60 hours). For my calculations, I used the same temperature to come up with the revised PG clone dough formulation set forth below. The main difference is that I used 100 hours as the desired fermentation period (measured from 11:00AM on Friday to 3:00PM on the following Tuesday) instead of the 60 hours (2 1/2 days) that it took your last PG clone dough to double in volume. When the dust settled, the amount of IDY I came up with for the PG clone dough formulation set forth below is 0.21% (60/100 x 0.35%). As you might expect, because of all of the possible variations in temperature over 100 hours, even minor ones, at some point it may be necessary or desirable to tweak the amount of IDY for your particular application. But, first, we have to see how well the 0.21% IDY works out.
For the latest iteration of the PG clone dough formulation, I assumed that you might use the Kyrol/KAAP (King Arthur AllPurpose) flour blend again. The amounts of those two flours are set forth below. I used the Mixed Mass Percentage Calculator at
http://foodsim.unclesalmon.com/ to calculate those quantities, based on a protein content for the blend of 13.2%, which is the same as the protein content of the Spring King flour. In that calculator, I used 14% for the protein content of the Kyrol flour and 11.7% for the protein content of the KAAP.
I also noted how much of the formula oil should go into the dough itself and how much should go on the surface of the dough ball, using the methodology set forth in Reply 61 at
http://www.pizzamaking.com/forum/index.php/topic,3985.msg40104.html#msg40104 and using the cube root calculator at
http://www.calculatorpro.com/calculator/cuberootcalculator/. As before, I also note the amount of the yellow cornmeal (defatted) that should be worked into the dough ball (at 2.5% of the formula flour).
Using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, I came up with the following PG clone dough formulation:
Norma's 100Hr, 40 Degrees F PG Clone Dough FormulationSpring King Flour or Kyrol/KAAP Blend* (100%): Water (59%): IDY (0.21%): Salt (2%): Vegetable (Soybean) Oil (1.9%): Total (163.11%):
 282.27 g  9.96 oz  0.62 lbs 166.54 g  5.87 oz  0.37 lbs 0.59 g  0.02 oz  0 lbs  0.2 tsp  0.07 tbsp 5.65 g  0.2 oz  0.01 lbs  1.01 tsp  0.34 tbsp 5.36 g  0.19 oz  0.01 lbs  1.18 tsp  0.39 tbsp 460.4 g  16.24 oz  1.01 lbs  TF = N/A

*If the Kyrol/KAAP Blend is used, use 184.1 grams of the Kyrol highgluten flour and 98.2 grams of the KAAP flour
Note: Dough is for a single 14" pizza; the soybean oil should be allocated as follows: 3.9 grams of the soybean oil in the dough and 1.4 grams of the soybean oil to coat the final dough ball; about 7.1 grams (about 2 teaspoons) of yellow cornmeal (defatted) should be used on and in the final dough ball/skin; bowl residue compensation = 1.5%
There is another point that I believe should be mentioned. That point relates to sugar. Normally, for a dough that is to cold ferment for 23 days there is no need to add any sugar to the dough, either for purposes of feeding the yeast or for crust coloration purposes. And, as you know, Papa Gino's does not add any sugar to its dough. That can mean that PG does not cold ferment its dough beyond 3 days but it can also be a way of achieving a finished crust that is fairly light in color, because of reduced residual sugar at the time of baking. I'd like you to use the above PG clone dough formulation as given, to see what you get in the way of results. If you like the results but need more crust coloration, then that is something that can be addressed for a future iteration of the PG clone dough.
I have tried to make this post as complete as possible, at the risk of repeating myself, so that you and other users have everything in one place. However, it should be kept in mind that the above PG clone dough formulation is intended for an application where the fermentation period is about 100 hours (a bit over 4 days).
Peter