jeff V is correct about the amount of ADY. I originally thought that 1/4 ounce of yeast (a full packet) was intended for the A16 recipe but that seemed far too much for the amount of flour (4 cups) called for in the recipe. So, yesterday, while awaiting a reply from Jay, I went to amazon.com at https://www.amazon.com/dp/1580089070/?tag=pmak-20
and used the "Inside this Book" search feature on that page. I used the keyword "yeast" for search purposes and found the entire A16 dough recipe and instructions (at page 117). To the authors' credit, they specify 1/4 teaspoon of ADY, not a much larger quantity that is usually recommended for home pizza makers to ensure success with the rise of the dough. As it turns out, the recipe is not much different than the recipe that was given to the forum some time ago by member pieguy, as I restated it at Reply 59 at http://www.pizzamaking.com/forum/index.php/topic,1298.msg12531.html#msg12531.
I do not know how much 4 cups of Caputo 00 Pizzeria flour weighs, or what measurement method the authors use to measure out the flour volumetrically, but using 4 cups of the Caputo 00 Extra Blu flour measured out textbook style, it appears that pieguy's recipe uses a bit more yeast percentage-wise than the A16 recipe. However, if one were to use ADY instead of IDY and adjust the amount of yeast in pieguy's recipe for a three-day fermentation rather than the two-day fermentation originally recited by pieguy, the two recipes would be even closer.
The biggest difference between the two recipes that I can see is in the hydration. I personally believe that 1 1/2 cups of water for 4 cups of flour is too much for a home oven application (using the Caputo Extra Blu 00 flour for my calculations). Even the authors suggest using less water (and more oil) to those not used to handling pizza dough. The A16 recipe also indicates that the amount of dough made using that recipe produces four dough balls for making pizzas that are 10"-12" in diameter. Based on my experience, I believe that users with standard home ovens should use the 10" size, which will produce a thicker crust that works better in a home oven. I would also recommend a hydration percent that is closer to that recommended by pieguy. Otherwise, there may be a tendency to bake the pizza too long to get decent crust browning and end up with a more cracker-like crust. However, the only way to tell for sure is for someone to try the A16 recipe and report back on the results. It would also help in this regard to know how much 4 cups of the Caputo 00 Pizzeria flour actually weighs, using the textbook method of flour measurement as defined, for example, at Reply 21 at http://www.pizzamaking.com/forum/index.php/topic,6576.msg56397/topicseen.html#msg56397.
Knowing the answer to that question, we should be able to come up with a baker's percent version of the A16 recipe for further evaluation. When I do flour weighings, I usually do about a dozen or more individual weighings (e.g., using a standard metal one-cup straight-sided measuring cup) and average out the weights.