I'm going to try to decipher the code for the recipe and see if I can make it Sunday. I need to get some kind of a baking scale first though.
72% = HR, IDY = .5%, Salt = 2.25%, Oil = 3%, Sugar = 1%, TF = 0.16
It is not too mysterious.
HR = Hydration Ratio
IDY = Instant Dry Yeast
TF = Thickness Factor (Weight of dough,oz / area of pie, in2
You need to understand Baker's Percentages, thickness factors and how to use the Dough Calculator in the Forum Resources.
A search will provide you with more than you want to know about any of these subjects. The Dough Calculators are easy to use, especially if you read the documentation/instructions provided.