I haven’t personally tried the dough formulation you referenced, but it is a variation of the basic Lehmann dough formulation, with which I am quite familiar. I took the dough formulation you referenced and converted it to baker’s percents, along with calculating the thickness factor, 0.105. This is what that conversion looks like:
Flour (100%): 717.38 g | 25.3 oz | 1.58 lbs, 5 3/4 c. plus 3 T. (stir, scoop and level method)
Water (62.9%): 451.23 g | 15.92 oz | 0.99 lbs, just under 2 c.
Oil (1.3%): 9.33 g | 0.33 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
Salt (1.34%): 9.61 g | 0.34 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
IDY (0.32%): 2.3 g | 0.08 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
Honey (1%): 7.17 g | 0.25 oz | 0.02 lbs | 1 tsp | 0.33 tbsp
Total (166.86%): 1197.02 g | 42.22 oz | 2.64 lbs | TF = 0.105
Single Ball: 598.51 g | 21.11 oz | 1.32 lbs
Instant dry yeast (IDY) is a popular dried yeast among our members because of its convenience (it can be added directly to the flour) but it is possible to use active dry yeast (ADY) instead. If you’d like, I can provide a similar baker’s percent table as above but using ADY. With ADY, my suggestion is that it be rehydrated in just a small amount of warm water (e.g., about 1/4 cup) and that the rest of the water be kept on the cool side. Otherwise, the dough can be too warm and start to ferment (rise) too fast.
If you plan to make a lot of pizzas, you may want to invest in a digital scale. However, I have taken the liberty of converting the flour and water in the above formulation to volume measurements so that you can take another stab at the recipe if you would like. I used King Arthur bread flour to do the flour conversion since I don’t have any Better for Bread flour. If you decide to try again using volume measurements, I suggest that you use the following method to measure out the flour. You will need measuring cups and spoons that are used to measure dry ingredients. Such cups typically have no lips like cups used to measure liquids.
To measure out the flour, you should first stir the flour in the flour bag with a tablespoon. Then spoon the flour into a 1-cup measuring cup to overflowing. Don’t shake the measuring cup or tamp it on a hard surface. Level the top of the measuring cup with the flat edge of a knife. Keep doing this until you have to switch to smaller measuring cups and, finally, a one-tablespoon measuring spoon. When I did the conversions, I used the 1-cup measuring cup five times, the 1/2-cup measuring cup once, the 1/4-cup measuring cup once, and the 1-T. measuring spoon 3 times. You may not come out with exactly the same measurements but you should be fairly close. And you may still have to tweak the flour and/or water to get the proper dough consistency.
You should feel free to follow the instructions you have been using although, as I previously noted at Reply 3 in the thread you referenced, that 10 minutes knead time is probably too long for a small dough batch size.