This is the formula I came up with for the ingredient weights you listed:
8% Corn oil
I translated 1 packet of ADY as 2.25 tsp. Not sure if that's accurate, but I'm pretty sure it's close.
Your dough should be very similar to my Tommy's dough, although I'm not sure how KABF vs. Pillsbury AP changes things. Nor am I sure how no salt changes things. Nor am I sure how your use of semolina changes things. (I'm not a fan of semolina.) From pictures I've seen of similarly stiff doughs using KABF, I'd expect your dough to be a lot stronger (or more rubbery) than the same dough using Pillsbury or Gold Medal AP (which is what I'm used to). With 8% oil, I'd also expect this crust to be noticeably flaky (if laminated, which I think you're doing).
If you are laminating these skins, I suggest you use very little bench flour when rolling. If you don't need to use bench flour, don't. I like my dough to stick to the counter just a little while rolling, because it takes a ton of work and time to roll if it doesn't stick a little. When it begins to stick a little too much, I add a very small amount of bench flour to both sides of the dough and continue rolling.