Mitch and Tony and Mike,
I believe that I have found a way to use the expanded dough calculating tool at
http://www.pizzamaking.com/expandedcalculator.html to do most of the calculations.
To begin, I added up all of the numbers (in grams) for all of the ingredients, including the poolish (or tiga, if used), for Tony G's recipe. This gave me the number 850.2 grams for the total dough batch weight. I then calculated the baker's percents for all of the ingredients based on the weight of the formula flour (453 grams). I entered the baker's percents for the water (70g + 210g = 280 grams total, or a ratio of 25/75), ADY, salt, EVOO, and the LDM lowdiastatic malt into the expanded dough calculating tool. Since there is no poolish or tiga entry in the tool, I simply used another unused entry as a proxy for the poolish or tiga. In my case, I used the semolina entry. You will note below that I edited the dough formulation to delete the volume measurements for the LDM (since the diastatic malt entry in the tool is for a pure diastatic malt, not the LDM product that Tony G recommends) and to delete the volume measurements for the semolina. If Tony is using the LDM that Tony G recommends, he should use the gram value, although Norma did some measurements to convert the weight of a teaspoon of the LDM to a volume measurement and reported the conversion value elsewhere on the forum. If Tony is using another diastatic malt product, of which there are many versions and brands available, he should follow the use recommendations of the producer of that product.
What I ended up with is as follows:
Flour (100%): Water (61.81%): ADY (0.48565%): Salt (2.20751%): Olive Oil (1.10375%): LDM Diastatic Malt Powder (2.20751%): Poolish or Tiga Semolina (19.8675%): Total (187.68192%):
 453 g  15.98 oz  1 lbs 280 g  9.88 oz  0.62 lbs 2.2 g  0.08 oz  0 lbs  0.58 tsp  0.19 tbsp 10 g  0.35 oz  0.02 lbs  1.79 tsp  0.6 tbsp 5 g  0.18 oz  0.01 lbs  1.11 tsp  0.37 tbsp 10 g  0.35 oz  0.02 lbs  4 tsp  1.33 tbsp 90 g  3.17 oz  0.2 lbs  8.62 tbsp  0.54 cups 850.2 g  29.99 oz  1.87 lbs  TF = N/A

To continue, as noted in Tony G's book, and as Mitch correctly pointed out, 13 ounces of dough are used to make a 13" pizza. As Mitch also correctly noted, that yields a thickness factor of 0.098 (or 0.097942 to be more exact).
To come up with the numbers for the two 16" pizzas that Tony would like to make, I entered the above value of thickness factor, the number and size of the pizzas, and the above baker's percents into the expanded dough calculating tool. Doing this, yielded the following:
Flour (100%): Water (61.81%): ADY (0.48565%): Salt (2.20751%): Olive Oil (1.10375%): LDM Diastatic Malt Powder (2.20751%): Poolish or Tiga Semolina (19.8675%): Total (187.68192%): Single Ball:
 594.92 g  20.98 oz  1.31 lbs 367.72 g  12.97 oz  0.81 lbs 2.89 g  0.1 oz  0.01 lbs  0.76 tsp  0.25 tbsp 13.13 g  0.46 oz  0.03 lbs  2.35 tsp  0.78 tbsp 6.57 g  0.23 oz  0.01 lbs  1.46 tsp  0.49 tbsp 13.13 g  0.46 oz  0.03 lbs  5.25 tsp  1.75 tbsp 118.2 g  4.17 oz  0.26 lbs  11.32 tbsp  0.71 cups 1116.56 g  39.38 oz  2.46 lbs  TF = 0.097942 558.28 g  19.69 oz  1.23 lbs

Note: The dough is for two 16" pizzas; 25% of the 61.81% formula water, or 91.93 grams, is used to prehydrate the ADY and 75%, or 275.79 grams, is used as specified by Tony G in the recipe; the nominal thickness factor = 0.097942; no bowl residue compensation
What remains is to calculate the amount of water, flour and ADY to use for the poolish or biga. For example, if a poolish is to be used, the individual quantities given by Tony G in his book, at page 47, should be multiplied by 118.2/90 = 1.3133. The same calculation would be used for the ingredients used to make a tiga.
I believe that I got the numbers right but I welcome anyone to check them. I believe that Mitch is also right that the discrepancies between calculated and actual dough batch weights in Tony's book reflect the loss of some dough in the dough making process.
The above may seem a bit complicated but there will be some math involved no matter what calculation approach is used. The advantage of using the expanded dough calculating tool is that there is a formatting of the data in a way that allows printing it out and marking up the printout with the collateral calculations for the LDM and the poolish or biga.
Peter