My recollection is that Fred Flintstone had a scale. I think it was a balance scale.
Seriously though, Cody, if there is a good recipe recited in volume measurements, you should feel free to use it. However, I don't know what rounding the volume measurements up or down to the nearest measuring cup/spoon size will do to any given recipe since I have never tried that.
Also, if you find a good recipe with baker's percents, you can try using the Mass-Volume Conversion Calculator at http://tools.foodsim.com/
to convert from weights to volumes. That tool was designed by one of our members (November) specifically for people who do not have scales or choose not to use them for some reason. The principal conversion that you would need is the conversion of the flour and water from weights to volumes. Most of the other ingredients would be recited in both weights and volumes if one of the dough calculating tools was used to produce the recipe in a post on the forum. If semolina is one of the ingredients, it will be necessary to find the conversion factor elsewhere because semolina is not an ingredient in the Mass-Volume Conversion Calculator. Hopefully, the type and brand of flour you decide to use is one of those listed in the pull-down menu.