With little instruction the recipe can be consistent every time using volume measurment.
I'm not trying to be a jerk here. Like everyone else, I'm just trying to help you.
Here's one thing you need to know: Nothing is ever consistent using volumetric measurements. One level cup does not equal one level cup. Especially with flour, which I've heard is a pretty important pizza dough ingredient. Even if you use the same measuring cup every time you measure, with the same method of measuring, you're not going to end up with the same amount of flour every time.
Also, just about every measuring cup has at least a slightly different capacity than almost every other measuring cup that's labeled the same size. For example, I have four "one cup" measuring cups. I recently weighed a level cup of flour in each of them, using the same measuring technique for each cup. One of them gave me 5.55 oz of flour, while another one gave me 5.03 oz. That's a huge disparity.
So how much is a cup of flour? There is no answer.
Also, when I started making pizza, there's no way I would have had any interest in something like the MPO. Fifteen years later, I'm interested in something like this. I'm interested now because after 15 years of making pizza obsessively, I know what an MPO could do for me. This is not for beginners.
Like other people have suggested, use both weight and volumetric measurements in the owner's manual. But use the owner's manual to educate people that volumetric measurements are useless. Educating people could be an amazing marketing strategy, if you haven't thought about that. (I have a ton more I could say about that.)