PiedPiper,
I used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html and the Mixed Mass Conversion Calculator at
http://foodsim.toastguard.com/ to come up with the following dough formulation as you requested:
KABF/VWG Blend* (100%): Water (55%): IDY (0.20%): Salt (2%): Olive Oil (5%): Sugar (1.5%): Total (163.7%): Single Ball:
 326.49 g  11.52 oz  0.72 lbs 179.57 g  6.33 oz  0.4 lbs 0.65 g  0.02 oz  0 lbs  0.22 tsp  0.07 tbsp 6.53 g  0.23 oz  0.01 lbs  1.17 tsp  0.39 tbsp 16.32 g  0.58 oz  0.04 lbs  3.63 tsp  1.21 tbsp 4.9 g  0.17 oz  0.01 lbs  1.23 tsp  0.41 tbsp 534.46 g  18.85 oz  1.18 lbs  TF = 0.0833452 267.23 g  9.43 oz  0.59 lbs

* The KABF/VWG Blend comprises 317.40 grams (11.20 ounces) of King Arthur bread flour (KABF) and 9.09 grams (0.32 ounces) of Hodgson Mill vital wheat gluten (3 t.), based on a total protein content of 14.2% and using the Mixed Mass Percentage Calculator at
http://foodsim.toastguard.com/Note: Dough is for two 12” inch pizzas; the corresponding nominal thickness factor = 0.08252; bowl residue compensation = 1%
You are correct that the total dough ball (18.85 ounces) should be divided in half to make two 12" pizzas.
If at some time you would like to try Norma's latest version of the Mack's clone, but using the KABF/Hodgson Mill VWG blend, here is the dough formulation, also for two 12" pizzas:
KABF/VWG Blend* (100%): Water (53%): IDY (0.30%): Salt (2.3%): Canola Oil (5%): Sugar (1.5%): Total (162.1%): Single Ball:
 331.34 g  11.69 oz  0.73 lbs 175.61 g  6.19 oz  0.39 lbs 0.99 g  0.04 oz  0 lbs  0.33 tsp  0.11 tbsp 7.62 g  0.27 oz  0.02 lbs  1.37 tsp  0.46 tbsp 16.57 g  0.58 oz  0.04 lbs  3.65 tsp  1.22 tbsp 4.97 g  0.18 oz  0.01 lbs  1.25 tsp  0.42 tbsp 537.11 g  18.95 oz  1.18 lbs  TF = 0.0837578 268.55 g  9.47 oz  0.59 lbs

* The KABF/VWG Blend comprises 322.12 grams (11.69 ounces) of King Arthur bread flour (KABF) and 9.22 grams (0.37 ounces) of Hodgson Mill vital wheat gluten (about 3 1/8 t.), based on a total protein content of 14.2% and using the Mixed Mass Percentage Calculator at
http://foodsim.toastguard.com/Note: Dough is for two 12” inch pizzas; the corresponding nominal thickness factor = 0.08252; bowl residue compensation = 1.5%
Norma has indicated that she plans to try soybean oil in lieu of the canola oil at some point but you can use just about any of the oils (olive oil, canola oil or soybean oil). Volumetrically, the amounts are almost indistinguishable.
You are indeed correct about the 91 hour fermentation period. I had used a small amount of yeast, along with cold water, in order to extend the fermentation window. I subsequently suggested to Norma that the amount of yeast be increased in order to shorten the fermentation window. We really don't know at this point how long Mack's uses as a fermentation window. However, I like the flexibility of the long fermentation window for a home application.
Peter