This formulation makes two dough balls, 1.09 lbs ea, which is enough to make two pans of pizza in my particular pans, which are 14.5 X 9.5, inside measurements. Normally, I make one pan, which is enough to feed DH and me with a couple of "cuts" left over for my breakfast!
If you need to make only one ball, or your pan is a different size, see my response to Peter below...
No worries about questions, I'm more than happy to help any way I can!
I used the Lehmann dough calculating tool (for any newbies reading this, the "dough tools" link is found on this site's homepage) and used the rectangular pan feature. The flour for this particular recipe is GM AP. I just revisted my notes... I have played with the GM Harvest King bread flour but had to increase the hydration. I really didn't care for the finished crust using HK, it was a little too dense. So, I switched back to the AP but left the hydration the same. It was on the mark from what I remember from Tommy's, lighter with a very slight chewiness and crisp on the bottom from the Classico oil in the pan. My pan was dark to start with (very heavy "Baker's Secret" cookie pan with half inch deep sides) which has become well seasoned. Also, the 2% salt is Diamond Crystal kosher, which I like because it is just salt, no additives.
EDIT: changed my response to LP based on Peter's response below.