For those who are interested, I converted Bubba's NY style dough recipe to baker's percent format. In order to have the total dough batch weight be a nice round number50 ounces in this caseI used a value for the water that was 8.3 ounces per cup. Technically, a cup of water weighs 8.345 ounces but most people end up with a slightly smaller number. So, the 8.3 number is good enough for our purposes. Using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, I ended up with the following dough formulation for the 50ounce dough batch:
Flour (100%): Water* (55.3333%): IDY (1.66667%): Salt (1.66667%): Olive Oil (6.3482%): Sugar (1.66667%): Total (166.68151%):
 850.42 g  30 oz  1.87 lbs 470.57 g  16.6 oz  1.04 lbs 14.17 g  0.5 oz  0.03 lbs  4.71 tsp  1.57 tbsp 14.17 g  0.5 oz  0.03 lbs  2.54 tsp  0.85 tbsp 53.99 g  1.9 oz  0.12 lbs  12 tsp  4 tbsp 14.17 g  0.5 oz  0.03 lbs  3.56 tsp  1.19 tbsp 1417.5 g  50 oz  3.12 lbs  TF = N/A

*At 100 degrees F
Note: No bowl residue compensation
For those who choose not to make 50 ounces of dough, they can use a different dough ball weight in the expanded dough calculating tool. For example, if one wants to make a 14 ounce dough ball, using that dough ball weight in the expanded dough calculating tool, along with the abovementioned baker's percents, we get the following:
Flour (100%): Water (55.3333%): IDY (1.66667%): Salt (1.66667%): Olive Oil (6.3482%): Sugar (1.66667%): Total (166.68151%):
 238.12 g  8.4 oz  0.52 lbs 131.76 g  4.65 oz  0.29 lbs 3.97 g  0.14 oz  0.01 lbs  1.32 tsp  0.44 tbsp 3.97 g  0.14 oz  0.01 lbs  0.71 tsp  0.24 tbsp 15.12 g  0.53 oz  0.03 lbs  3.36 tsp  1.12 tbsp 3.97 g  0.14 oz  0.01 lbs  1 tsp  0.33 tbsp 396.9 g  14 oz  0.87 lbs  TF = N/A

Note: No bowl residue compensation
It is also possible to use the thickness factor option of the expanded dough calculating tool. With the dough ball weights and corresponding pizza sizes that Bubba provided, I calculated the corresponding thickness factor (TF) values as follows:
Small (12"), 1012 ounce dough balls, TF = 0.089420.1061
Medium (14"), 1416 ounce dough balls, TF = 0.0909460.103934
Large (16"), 2024 ounce dough balls, TF= 0.0994720.119366
Slice (18"), 2830 ounce dough balls, TF = 0.1100330.117898
The above should allow one to use Bubba's recipe to make any size pizza in essentially any number (up to 999). The above thickness factor values also allow one to control the thickness of the finished crusts of the pizzas within the ranges of thickness factor values given above. One can also use bowl residue compensation to compensate for minor dough losses during preparation of the dough.
Peter