This is one of those topics that can drive you to drink
Over the weekend, I decided to try to weigh a cup of tap water. I poured the water into a glass measuring cup and waited for the water to settle before weighing it. I then repeated the exercise a few more times. Each time I weighed the "cup" of water, I got a different measurement. I concluded that I couldn't eyeball the level of the water in the cup well enough to get an accurate and unwavering weight measurement.
Flour can be even worse, not only because the flour can be loosely packed, sifted or tightly packed, but also because different kinds of flours have different weights and there may also be differences among different brands of the same kind of flour. This means having to have volume equivalents for all the different kinds and brands of flours. Likewise for the many types and gradations of cornmeal. Ingredients like salt, sugar and yeast tend to be less problematic. Most people don't have scales, or they are not accurate enough to measure the ingredients that are used in relatively small quantities, such as salt, sugar and yeast, so most recipes tend to specify those ingredients by volume anyway. So, the problem seems to be most severe with flour.
It may not be all that important to be accurate in specifying flour by volume, since there is no unanimity on the subject and trying to select from among diverse opinions will leave you unsatisfied at one point or another. It's like trying to solve a riddle wrapped up in a mystery inside an enigma. It may be more useful to point out to users that it may be necessary to make adjustments to flour and water, or both, in the course of practicing a pizza dough recipe. Increasingly, in my dough recipes, especially those specifying flour and water by volume, I have taken to putting a "disclaimer", so to speak, to alert the user that adjustments in flour and/or water may be necessary. This is where it is important, as has been pointed out many times before at this forum, to be as careful and detailed as you can in explaining the ingredients, procedures, temperatures, etc., and what the product should look and feel like at different stages. I know people who have learned enough about these matters so as to be able to make pizza doughs without weighing anything. They throw a few handfuls of flour into a machine, add salt, yeast, etc., by eyeballing things, and then add just enough water to bring everything together--tweaking flour and/or water here and there as necessary--until the dough is smooth and elastic and passes the windowpane test.
I have recently started to adopt the practice of converting flour weights to volumes in my favorite recipes. This is for the benefit of others who either do not have scales or are too lazy to use them. After weighing the flour in a recipe, I scoop it into a measuring cup by the tablespoonful and then try to determine what the volume is by eyeballing the markings on the cup. As long as I am consistent in doing this and advise the user to scoop flour into a cup in the same way, I should come reasonably close. I am going to rely on my "disclaimer" anyway, so it isn't all that critical.
If there are not that many recipes that need volume conversions, I would be inclined to select one weight for a cup of each of the three major flours used in making most pizza doughs--one for all-purpose flour, one for bread flour and one for high-gluten flour. And one for a generic cornmeal. As long as those weight measurements are used consistently, and they are arrived at using consistent procedures (such as tablespoon scooping into a measuring cup and weighing), users shouldn't become confused.