Any of your papa johns clone.
I just need to know the flour for 1 x 12" pizza the rest I can work out.
As best we know, Papa John's uses a dough ball of 20 ounces (give or take a fraction of an ounce) for a 14" pizza. That translates into a thickness factor of 20/(3.14159 x 7 x 7) = 0.1299225, or about 0.13. It is possible, and maybe even quite likely, that the thickness factors for sizes other than 14" may be a bit different at Papa John's but I think you should be fine using the above thickness factor for the 12" size.
I suggest that you take the above thickness factor and, using the Thickness Factor option, enter it into the expanded dough calculating tool at https://www.pizzamaking.com/expanded-calculator.html
. You will see that you can specify the number of dough balls (in your case, two) and the size of the pizzas (in your case, 12"). All that remains to be done is to enter the baker's percents for the recipe you would like to use and a bowl residue compensation (I typically use 1.5%). Once the dough is made, you will want to divide the dough batch into two pieces and adjust their weights to be 3.14159 x 6 x 6 x 0.13 = 14.7 ounces. You can round to 15 ounces if you would like or use about 417 grams (14.7 x 28.35) as the final dough ball weight if you prefer.