bonesbr549,
The thickness factor I gave you last time was based on using 21 ounces of dough for a 14" size pizza, which was one of the benchmark sizes I used for my reverseengineering/clone experiments. However, I also experimented with a 22ounce dough ball for a 14" pizza, using a thickness factor of 0.142915. That might be a better value for you to use, but for a 12" pizza, to get a somewhat thicker crust. You can alway increase that value the next time if it turns out that the crust is still not thick enough for your purposes. Based on the above, I used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html to come up with the ingredient quantities for the dough for three 12" pizzas, as follows:
All Trumps HighGluten Flour (100%): Water (58.5%): IDY (0.28%): Salt (1.75%): Olive Oil (7.3%): Sugar (4.2%): Baker's NonFat Dry Milk (4%): Total (176.03%): Single Ball:
 792.65 g  27.96 oz  1.75 lbs 463.7 g  16.36 oz  1.02 lbs 2.22 g  0.08 oz  0 lbs  0.74 tsp  0.25 tbsp 13.87 g  0.49 oz  0.03 lbs  2.49 tsp  0.83 tbsp 57.86 g  2.04 oz  0.13 lbs  4.29 tbsp  0.27 cups 33.29 g  1.17 oz  0.07 lbs  8.35 tsp  2.78 tbsp 31.71 g  1.12 oz  0.07 lbs  8.13 tsp  2.71 tbsp 1395.31 g  49.22 oz  3.08 lbs  TF = 0.1450587 465.1 g  16.41 oz  1.03 lbs

Note: Nominal thickness factor = 0.142915; dough is for three 12" pizzas; bowl residue compensation = 1.5%
You will note that I increased the hydration percent to 58.5% since you indicated that you would be using the All Trumps highgluten flour. I have not worked with that flour, so you may have to tweak the water and/or flour a bit to get the desired dough condition. Since you have been making this style of dough for some time, you should not have a problem with this.
Please let us know how the pizzas turn out, preferably with some photos.
Peter