Steve,
Thanks for the additional information. From your description, it sounds like your measuring cup is like this one:
http://www.reliablepaper.com/1_Cup_Bouncer_Clear_Measuring_Cup_p/rcp3210cle.htm. Is that correct? And I assume that you may be using the same cup for measuring the water.
Just for fun, and since it is rare to see a dough formula with so many different ingredients, I decided to see if I could convert your recipe to baker’s percent format, using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html. In my case, I used metal straightsided measuring cups to measure out the flour the way you did in order to determine the weight of the flour. I used a glass onecup Pyrex measuring cup to measure out the water (without trying to be super accurate) and to weigh it. I came up with the following dough formulation:
Flour (100%): Water (73.5294%): IDY (0.97656%): Salt (1.44761%): Olive Oil (3.50139%): Sugar (2.06801%): Vital Wheat Gluten (6.45813%): Dry NonFat Milk (3.3555%): Lard (6.74342%): Egg Whites (8.55897%): Semolina (10.8284%): Total (217.46739%):
 385.56 g  13.6 oz  0.85 lbs 283.5 g  10 oz  0.63 lbs 3.77 g  0.13 oz  0.01 lbs  1.25 tsp  0.42 tbsp 5.58 g  0.2 oz  0.01 lbs  1 tsp  0.33 tbsp 13.5 g  0.48 oz  0.03 lbs  3 tsp  1 tbsp 7.97 g  0.28 oz  0.02 lbs  2 tsp  0.67 tbsp 24.9 g  0.88 oz  0.05 lbs  9 tsp  3 tbsp 12.94 g  0.46 oz  0.03 lbs  9 tsp  3 tbsp 26 g  0.92 oz  0.06 lbs  6 tsp  2 tbsp 33 g  1.16 oz  0.07 lbs  6.52 tsp  2.17 tbsp 41.75 g  1.47 oz  0.09 lbs  12 tsp  4 tbsp 838.47 g  29.58 oz  1.85 lbs  TF = N/A

Note: Flour is King Arthur bread flour; the calculated thickness factor is 0.0960633
In looking at the above table, the hydration (73.5294%) looks high, but when the flour, semolina, vital wheat gluten and the nonfat dry milk are added together, and when the water component of the egg white (about 87.6% of it is water) is added to the formula water, the effective hydration becomes 65.8%, which is a reasonable number, albeit a bit on the high side. As also noted in the above table, the calculated thickness factor is 0.0960633 [(29.58/2)/(3.14159 x 7 x 7)] = 0.0960633), which corresponds to a pizza with a thin crust (similar to a NY street style). Using member November’s Mixed Mass Percentage Calculator at
http://foodsim.unclesalmon.com/, and assuming that I did the calculations properly, I also calculated a protein content for the combination of King Arthur bread flour, Bob’s Red Mill semolina, and Bob’s Red Mill vital wheat gluten of a bit over 16%. That would be higher than a highgluten flour, which will usually max out at around 14.2% for most domestic brands. Of course, if I weighed out the King Arthur bread flour to get a different result than you will get, then the numbers may be off a bit. If you ever are in a position to weigh out the actual amount of flour you typically use to make your dough, then it would be easy to adjust the numbers based on the actual flour weight. Weighing the water also would also be a big help.
The significance of the above numbers is that they allow one to use the expanded dough calculating tool to produce the ingredient quantities to make any number of dough balls (up to a maximum of 999) for any desired pizza size (not just 14”) while maintaining the finished crust characteristics of your 14” size. For example, if you wanted to make a single 16” pizza, the numbers would look like this:
Flour (100%): Water (73.5294%): IDY (0.97656%): Salt (1.44761%): Olive Oil (3.50139%): Sugar (2.06801%): Vital Wheat Gluten (6.45813%): Dry NonFat Milk (3.3555%): Lard (6.74342%): Egg Whites (8.55897%): Semolina (10.8284%): Total (217.46739%):
 251.79 g  8.88 oz  0.56 lbs 185.14 g  6.53 oz  0.41 lbs 2.46 g  0.09 oz  0.01 lbs  0.82 tsp  0.27 tbsp 3.64 g  0.13 oz  0.01 lbs  0.65 tsp  0.22 tbsp 8.82 g  0.31 oz  0.02 lbs  1.96 tsp  0.65 tbsp 5.21 g  0.18 oz  0.01 lbs  1.31 tsp  0.44 tbsp 16.26 g  0.57 oz  0.04 lbs  5.88 tsp  1.96 tbsp 8.45 g  0.3 oz  0.02 lbs  5.88 tsp  1.96 tbsp 16.98 g  0.6 oz  0.04 lbs  3.92 tsp  1.31 tbsp 21.55 g  0.76 oz  0.05 lbs  4.26 tsp  1.42 tbsp 27.27 g  0.96 oz  0.06 lbs  7.84 tsp  2.61 tbsp 547.57 g  19.31 oz  1.21 lbs  TF = 0.096063

Peter