I don't get the same gram values for the salt or yeast as ebpizza. The gram values in the VPN formulation for those ingredients, as well as for the flour, are correct. I used 8.33 ounces/cup to convert the water from quarts to ounces, which I converted to grams also. On this basis, for total weight for the 40 pizzas, I get 389.94 ounces and 11,050.90 grams (389.94 x 28.35).
I will set forth the formulation for a 14-inch (below), but I'd like to mention that the VPN recipe is not particularly well adapted to the standard home oven. For use in a home oven, you will want to lower the amount of water a bit (e.g., lower the hydration baker's percent by a few percent) and you will want to add some oil to the dough (about 1 to 2% by weight of flour). Otherwise you are likely to get a crust that is cracker-like. In most instances you are also likely to get a very light colored crust. When I make a Neapolitan style pizza in a home oven, I usually use a 500-degree F preheated pizza stone (sometimes even two stones) in conjunction with the broiler. I have also started adding dried dairy whey to the dough to improve the browning. A good part of the work that people on this forum have done has been to try to adapt the classic Neapolitan dough/pizza to the standard home oven. It's been a real challenge.
With that said, here's the formulation for the 14-inch you requested.
100%, Caputo 00 pizzeria flour, 9.00 oz. (255.21 g.), (2 c. + 2 T. + 2 t., all level measures)
58.7%, Water, 5.28 oz. (149.81 g.), (2/3 c.)
2.5%, Salt, 0.23 oz. (6.38 g.), (a bit over 1 t.)
1.25%, Cake yeast, 0.11 oz. (3.19 g.)
If you wish to use IDY, the amount to use is 0.04 oz. (1.07 g.), or a bit more than 1/3 t. The IDY can be mixed in with the flour. If you wish to use ADY, the amount to use is 0.06 oz. (1.60 g.), or a bit less than 1/2 t. It should be proofed in a small amount of warm water (about 105 degrees F).