The PJ clone recipe is wrong on several counts but if you would like me to convert it to baker's percent format so that you can try it, let me know. The recipe produces a dough ball that is too heavy but I can scale the recipe to produce a 20-ounce dough ball, which is what PJ uses for a 14" pizza. I would have to make certain assumptions because the flour is of unspecified type and is given as a volume measurement, but even then I might be able to find the best fit with a real PJ dough ball as I have devised based on the PJ nutrition information. However, the pizza would have to be an emergency PJ clone pizza because of the full packet of yeast.
I don't know if you saw it, but the recipe page for the PJ clone has a link to the PJ clone thread on this forum.