Any more information on the oven? Is it a BP Forno Classico? Does it have a brick ceiling?
Knowing what I know about Baker's pride and vintage Blodgetts, I was going to say that there might be a learning curve and that the BP might not be as balanced, but, if it has a brick ceiling and 140K BTU, I think the BP might end up outperforming the Blodgett. The Blodgett has more raw power, but the BP, if it has a brick ceiling, might be a bit better balanced at higher temps. I'm curious to see how you like working with it.
The brick ceiling, if it's anything like the Marsal, should require less turning.
Beyond providing a formula, you're providing oven management counseling as well, right? The bake time is especially critical for most styles of pizza, as it dictates oven spring, crispiness and browning/charring.