Fidel, while I applaud your desire to create something that simplifies the process for the home baker, I'm not sure that what you're describing will work for this forum.
The dough calculator works and is highly effective because it's cold hard number crunching. When you get into recipe selection and tweaking, you're entering into a subjective territory, and this forum has a multitude of opinions on just about every subject. If you're developing a tool with the intent of representing the forum as a whole, all the opinions should be represented- and I don't see how you're going to achieve this. Even something as seemingly simple as style classification isn't as straightforward as you might expect it to be. While I think most of the forum agrees that Neapolitan pizza should be baked in 90 seconds or less, we get plenty of Kenji and Reinhart acolytes that feel differently. Is your tool going to tell them that they're incorrect?
Don't get me wrong- I would love to see something official that corrects these warped views of Neapolitan pizza bake times, but... that happens to be an instance where the majority of the forum is correct. There are other areas with far less clear cut majorities. .1 thickness factor is NOT NY style- many members subscribe to this concept- and many don't. As you move into subjective areas (and there are countless), you're opening up a can of worms as you try to represent the multitude of opinions. Craig's rating system might go a ways in weeding good recipes from bad, but would you use a rating system to define style criteria, and should you?
And that's just the opinion side. On the science side, there's gaps of information. You're acting like a lot of the science of dough is understood and that variables can easily be accounted for. Is isn't and they aren't. For instance, as much as the directions of cake mixes would have you believe, there is no one size fits all correction for elevation. It took Chau and Bill a considerable amount of trial and error to compensate for their elevation, and I think they understand it better than most, but I'm pretty sure they'd be the last people to give you a one size fits all equation. Hard and soft water is even a less understood area- and an area, that imo, probably isn't even that important. I don't think, in the general scheme of things, humidity ranks that much either- nor, like water hardness, are the effects of humidity that well understood.
Even a hugely important variable such as oven setup- a variable that this forum has poured over countless hours attempting to master every possible configuration iteration- there's still gaps here. There's materials and configurations that have yet to be tested- there's successes that need to be replicated consistently. For instance, countless home oven owners have gas ovens that don't exceed 500 and don't have a broiler in the main compartment. Right now, the only proven option these people have is American Style. Great Neo-NY in this kind of oven, right now, is just a theory.
Lastly, as Craig pointed out, there's oven configurations that introduce a myriad number of variables. You've got one person with 1/4" steel, another with 1/2", one with cordierite, one with a different brand of cordierite with different properties. The oven setup permutations can be massive. When you start adding in other variables, such as flour protein content, the permutations can go through the roof.
If you want to come up with your own dough recipe calculator, using your own opinions of what constitutes each style and your own opinion of how to best achieve them with commonly found equipment and ingredients, and put it on your own web site, I think that might be helpful for a beginner, but if you're trying to represent the forum as a whole, I think you're biting off more than you can chew.