Thanks for the reply.
I am going to use your formulation that I did find yesterday after I posted the question.
100%, High-gluten flour (KASL), 9.37 oz. (265.46 g.), 2 1/4 c.
63%, Water*, 5.90 oz. (167.24 g.), a bit less than 3/4 c.
2%, Sugar, 0.19 oz. (5.31 g.), 1 1/3 t.
1%, Oil (extra virgin olive oil), 0.09 oz. (2.65 g.), a bit over 1/2 t.
1.75%, Salt, 0.16 oz. (4.65 g.), a bit less than 7/8 t.
0.40%, Instant dry yeast (IDY), 0.04 oz. (1.06 g.), a bit over 1/3 t.
*Temp. adjusted to achieve a finished dough temperature of 75 degrees F
Thickness Factor (TF) = 0.11
Finished dough weight = 15.75 oz. (446.38 g.)
Pizza size = 13 1/2 inches (the diameter of the cutter pan bottom)
Note: all measurements U.S./metric standard
It also turns out that my pan is the same size as in the post.
I made the dough last night and the only problem I had was I only had all trumps high gluten and it seemed to need more water.
The dough is in the fridge until friday.