The "classic" NY style dough formulation was originally based on using only all-purpose flour, water (around 65% hydration), fresh yeast and salt. No salt and no oil were used. The dough was made in the morning by hand (Mr. Hobart hadn't yet invented the mixer), fermented at room temperature, and used to make pizzas the same day. All-purpose flour was later replaced by bread flour and eventually high-gluten flour, which may well be the most common flour used today by NYC pizza operators who specialize in the NY style. Fresh yeast was displaced in some instances by active dry yeast (ADY) after World War II and by instant dry yeast (IDY) when it was invented in the 1970's. When commercial refrigerators/coolers were invented, dough balls were cold fermented in such refrigerators/coolers. When the old very high temperature ovens (e.g., coal-fired ovens) were supplemented or replaced by gas and electric ovens, oil and sugar were added to the doughs because of the lower temperatures.
A basic NY style dough formulation that can be used for your purposes is the well known "Lehmann" NY style dough formulation given at http://www.pmq.com/tt2/recipe/view/id_151/title_New-York-Style-Pizza/.
If you would like a more "classic" style, you can omit the oil. Sugar is usually recommended if the period of cold fermentation is to exceed about two days. In that case, 1-2% sugar should be adequate to insure food for the yeast and residual sugar levels to contribute to good crust coloration. For a 12" pizza, 10 ounces of dough should be sufficient. For other sizes, the following dough ball weights should be sufficient: 14" (13.60 ounces), 16" (17.75 ounces), and 18" (22.50 ounces). If you are proficient in working with baker's percents, you can use the forum's expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to come up with the quantities of ingredients needed to make any number and sizes of pizzas. You can also use the Thickness Factor option to achieve thicker or thinner crusts (I used a nominal thickness factor of 0.088281, which I calculated from information I got from Tom Lehmann himself, to come up with the above dough balls weights). You can also compensate for minor dough losses incurred in the preparation of the dough by using the bowl residue compensation feature. For a standard KitchenAid stand mixer such as yours, I recommend a bowl residue compensation of 1.5%.
In using the above calculator tool, you will perhaps want to select a hydration that is commensurate with the absorption value of the flour you intend to use. You will perhaps also want to select a yeast value that is proper for this time of year as temperatures warm up across the country. I would suggest using cold or cool water if the dough is to be cold fermented for more than a couple of days. I assume that I am not telling you anything you don't already know.
There are other NY style dough formulations on the forum with their staunch advocates and proponents. Maybe you will hear from them also. I might mention that the Glutenboy dough formulation (http://www.pizzamaking.com/forum/index.php/topic,7761.0.html
) suggested by PizzaHog may require several days of cold fermentation and may not fit your window of usability if you are shooting to make the pizzas on Saturday. The JerryMac recipe is a same-day, poolish-based dough formulation with a hydration of around 68%. It is not a "classic" NY style dough formulation but it is a very good and popular recipe and can be found at http://www.pizzamaking.com/forum/index.php/topic,5851.0.html.
I came up with my own baker's percent version at http://www.pizzamaking.com/forum/index.php/topic,6515.0.html.
The Essen1 NY style project is discussed at http://www.pizzamaking.com/forum/index.php/topic,8093.0.html.
I hope you will let us know which dough formulations you use and the results you get. Good luck.
EDIT (3/22/13): For the updated link to the PMQ recipe, see http://www.pmq.com/Recipe-Bank/index.php/name/New-York-Style-Pizza/record/57724/