I like what you are doing.
By way of background, when I originally came up with the underlying design of the Lehmann dough calculating tool, for which Mike (BoyHitsCar) did the coding, I combined two features, both of which originated with Tom Lehmann. These were the use of baker's percents to do calculations and the use of the thickness factor concept (which Tom referred to as density loading--a term I decided not to use because it was so technical sounding). Over the years, Tom posted all kinds of dough recipes using the baker's percents format but almost never (that I could recall) said how much dough to use to make a particular size or shape of pizza. Apparently these were variables that were left to the pizza operator to decide, but to be fair Tom would offer advice on such matters if specifically asked (which he did for me via email exchange).
Since we had members asking all the time how to change recipes to make different sizes and shapes of pizzas, different numbers of pizzas, and to make thicker or thinner crusts, I simply decided to combine the two features mentioned above into a single tool. When we beta tested the original Lehmann dough calculating tool with some of the best and most knowledgeable members of the forum, one of the suggestions that they made was to also have a dough ball weight option since some members preferred to work with dough ball weights rather than thickness factors. So, we added the dough ball weight option. And, while we were at it, we included the option of making square/rectangular pizzas, even though the basic Lehmann NY style was for round pizzas. In retrospect, that made sense since the same dough could be used to make a Sicilian style pizza, which is very common among pizza operators who specialize in the NY style of pizza.
So, that is how the Lehmann tool came into being, and the same concepts were used in the other dough calculating tools that Mike and I came up with.