I decided to take the information you got from Jimmy and to assume that he meant a 50-pound batch of dough. Otherwise, the numbers won't work. So, operating on that premise, I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
(you can also use the Lehmann dough calculating tool) to come up with a possible dough formulation for a 50-pound batch of dough. Of all the numbers you gave, the ones that appear to be hard and fast and the least disputable are the amount of salt and the amount of oil. So, I built the dough formulation around those specific values. I also increased the amount of cake yeast to 0.75% because I do not believe that one ounce of cake yeast would be enough for a dough that is to be either used the same day or after one or more days of cold fermentation. Also, a golf-ball size of cake yeast would seem to weigh more than one ounce.
In addition to the above changes, I also used a hydration of 58%. That may seem to be on the low side but you will note that the oil in the dough formulation is 6.38%. I have worked with high oil doughs before and if you don't adjust the formula hydration to compensate for the wetness that a lot of oil brings to the dough, you can end up with a very wet dough that can be hard to handle. My practice is to use a combination of water and oil percents that is pretty much equal to the rated absorption value for the flour I am using. That is the same approach that Tom Lehmann recommends. I should also mention that using 58% hydration, the amount of water comes to about 88% of the value that Norma came up with when she weighed one #10 can (the empty Stanislaus 7/11 can) filled pretty much to the top with water. I would imagine that in practice a worker wouldn't completely fill the can with water because it would be cumbersome and awkward to handle the can with water at that level without spilling the water. I suspect that the worker would fill the can just to the point where it is easy to manage. So, the 88% figure doesn't seem to me to be out of whack.
Based on the above, I came up with the following dough formulation:
Olive Oil (6.37%):
|13573.52 g | 478.78 oz | 29.92 lbs|
7872.64 g | 277.69 oz | 17.36 lbs
101.8 g | 3.59 oz | 0.22 lbs |
267.4 g | 9.43 oz | 0.59 lbs | 15.97 tbsp | 1 cups
864.63 g | 30.5 oz | 1.91 lbs | 64.05 tbsp | 4 cups
22680 g | 800 oz | 50 lbs | TF = N/A
Note: No bowl residue compensation
As I noted in the above dough formulation, I did not use a bowl residue compensation. However, if I were to use, say, 1.5%, which is the value I use at home to make my doughs in a stand mixer, the dough formulation becomes:
Olive Oil (6.37%):
|13777.13 g | 485.97 oz | 30.37 lbs|
7990.73 g | 281.86 oz | 17.62 lbs
103.33 g | 3.64 oz | 0.23 lbs |
271.41 g | 9.57 oz | 0.6 lbs | 16.21 tbsp | 1.01 cups
877.6 g | 30.96 oz | 1.93 lbs | 65.01 tbsp | 4.06 cups
23020.2 g | 812 oz | 50.75 lbs | TF = N/A
Note: Bowl residue compensation = 1.5%
It is easy to scale either of the above dough formulations to any desired dough batch weight. However, to do so in a way as to replicate what Jimmy does, you would need to know a typical dough ball weight (or weighs for different size pizzas) and the corresponding pizza size(s). Otherwise, you can assume a thickness factor and, using the Thickness Factor option of the dough calculating tool, calculate the amount of ingredients you would need to make the dough for any size and number of pizzas. For example, a typical thickness factor for a NY style might be around 0.085.
It is also possible to redo the above dough formulations to use dry yeast. I can't find any fresh yeast (typically the 0.6 ounce cubes) in any store near me, so I use mainly IDY. Should you decide to try either of the above dough formulations and if you need help converting either or both of the above dough formulations to use either IDY or ADY, I can help you with that conversion (the baker's percents will be different for IDY and ADY).
With respect to the last pizza you made using the Lehmann dough calculating tool, I think I would use less yeast and a longer cold fermentation. That should produce more residual sugar for crust coloration purposes and create more byproducts of fermentation for better crust flavor and a better texture. It is up to you if you want to experiment with a lower thickness factor that is more typical of the NY style.