Peter,
I just happened to be making pizza's last night for a party today and measured out the Caputo 00 Pizzeria flour. Based upon the Textbook measurement you reference I came up with an average weight of approx. 141g per cup or 564g for 4 cups.
Russ,
Thank you very much for that information. Interestingly, the weight you came up with for 4 cups of the Caputo 00 Pizzeria flour is not much greater than what I came up with for 4 cups of the Caputo Extra Blu 00 flour using November's MassVolume Conversion Calculator at
http://foodsim.toastguard.com/. I asked specifically for the Textbook method of flour measurement but it is possible that another method is used by the authors of the A16 cookbook. I will have more on this later.
I took your flour weight and, using the expanded pizza dough calculator at
http://www.pizzamaking.com/expanded_calculator.html, I entered the data for the other ingredients to come up with the dough formulation posted below. For purposes of that dough formulation, I assumed that a cup of water weighs 8.2 ounces. This is less than the standard weight of 8.345 ounces for a cup, but in my experience, people tend to come closer to 8.2 ounces per cup than the more accurate number.
A16 Dough Formulation (Textbook Version)Caputo 00 Pizzeria Flour (100%): Water (61.8271%): ADY (0.16755%): Salt (1.97922%): Extra Virgin Olive Oil (1.59574%): Total (165.56961%):
 564 g  19.89 oz  1.24 lbs (4 c.) 348.7 g  12.3 oz  0.77 lbs (1 1/2 c.) 0.94 g  0.03 oz  0 lbs  0.25 tsp  0.08 tbsp 11.16 g  0.39 oz  0.02 lbs  2 tsp  0.67 tbsp 9 g  0.32 oz  0.02 lbs  2 tsp  0.67 tbsp 933.81 g  32.94 oz  2.06 lbs  TF = N/A

If the above data is correct, then a single dough ball would weigh about 8.24 ounces (32.94/4). On that basis, for a 10" pizza size, the thickness factor would be about 0.105. For a 12" size, the corresponding thickness factor would be about 0.073. Using a standard home oven, I would recommend using the 10" pizza size. If I had a very high temperature oven, I would use the 12" size.
As noted above, it is quite possible that the authors of the A16 cookbook are using a different method for measuring out the flour. In my experience, most people who do not use the Textbook method of flour measurement tend to use the Dip or Shake methods. These methods are defined at Reply 21 at
http://www.pizzamaking.com/forum/index.php/topic,6576.msg56397/topicseen.html#msg56397. Using the Caputo Extra Blu 00 flour as a proxy, I will use November's MassVolume Conversion Calculator to try to come up with a dough formulation for the A16 recipe using the Dip or Shake method of flour measurement.
Thanks again.
Peter