For convenience, here is the listing of ingredients for Randy's PJ clone dough recipe:
16 oz High Gluten Flour (Hard Red Spring Wheat)
9.7 oz Water by weight (warm 120 deg. F)
2 TBS raw sugar
1 TBS Honey
1 Tablespoon Classico Olive Oil
2 Teaspoon Salt
1 package SAF Perfect Rise or Gourmet yeast
I used member November's Mass-Volume Conversion Calculator at http://tools.foodsim.com/
to do the conversion of the 16 ounces of KABF to volume measurements. You will note that KABF is in the pulldown menu. In doing the conversion, I assumed that you have a standard set of measuring cups and measuring spoons, and that you will be using the "Textbook" method of measuring out the flour. That method of measurement is described at Reply 21 at http://www.pizzamaking.com/forum/index.php/topic,6576.msg56397/topicseen.html#msg56397.
On that basis, the 16 ounces of KABF in Randy's recipe converts to 3 c. + 1/2 c. + about 3.5 t. As indicated above, you should use the Textbook method to measure out these amounts. The teaspoon measurements should be level measurements, not rounded ones.
The 9.7 ounces of water in Randy's recipe converts to about 1 1/4 c. You should view the marking(s) of your measuring cup(s) at eye level with the cup(s) on a flat surface.
If you want to use ADY in lieu of the IDY (0.25 ounces) in Randy's recipe, the amount of ADY to use is about 3 1/4 t. For future reference, you may want to print out the yeast conversion chart at http://www.theartisan.net/convert_yeast_two.htm.
If you use ADY, you will want to rehydrate it in some of the formula water before adding it to the rest of the ingredients in the mixer bowl.
Please let us know how things work out. If you can post photos of your results, that would be helpful.