ERASMO,
Doing some math conversions and using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, I took a stab at converting your recipe to baker's percent format. I added the one teaspoon of salt to that recipe along with one cup of water that is mentioned in the article you referenced. For the flour conversion, I used the Textbook method of flour measurement as described in the MassVolume Conversion Calculator at
http://foodsim.unclesalmon.com/, using the King Arthur allpurpose flour in the pulldown menu.
As you may note, the expanded dough calculating tool does not include wine as one of its possible dough ingredients. So, I usurped another field in the tool (I used the Honey field). That gives the correct weight of the wine, in ounces and in grams, but the volume conversions for wine are not the same as for honey. For the wine conversion, I used a conversion factor of 0.1646 ounces per teaspoon. That conversion is based on my weighing 3T of wine on my digital scale. I changed the wording in the output of the expanded dough calculating tool from Honey to Dry White Wine, and I converted the weight of wine to volume measurements. The strikeouts show the changes I made in substituting wine for honey in the expanded dough calculating tool.
This is what I ended up with:
King Arthur AllPurpose Flour* (100%): Water (26.341%): ADY (0.43094%): Salt (0.6362%): Olive Oil (4.61723%):
Honey Dry White Wine (4.78824%): Milk (fresh) (27.3614%): Total (164.17501%):
 877.15 g  30.94 oz  1.93 lbs 231.05 g  8.15 oz  0.51 lbs 3.78 g  0.13 oz  0.01 lbs  1 tsp  0.33 tbsp 5.58 g  0.2 oz  0.01 lbs  1 tsp  0.33 tbsp 40.5 g  1.43 oz  0.09 lbs  9 tsp  3 tbsp 42 g  1.48 oz  0.09 lbs  6.01 tsp  2 tbsp  9 tsp  3 tbsp 240 g  8.47 oz  0.53 lbs  16 tbsp  1 cups 1440.06 g  50.8 oz  3.17 lbs  TF = N/A

Note: No bowl residue compensation
*Conversion is based on using the Textbook flour measurement method
You may have to make some adjustments to the total hydration of the dough as mentioned in the article you referenced, given that the recipe nor the author indicates how the flour is measured out volumetrically.
If you decide to alter the amount of dough, you will have to go through the above exercise with the new numbers. That is why I explained and showed what I did.
Peter