What you are looking for is the Emergency Dough Formula and Procedure.
If you cannot find it, try this.
Using your regular dough formula:
Double the yeast amount.
Delete any added sugar from the dough formula.
Increase the temperature of the dough water by 15F.
Mix the dough just until it looks smooth.
Immediately scale and form into balls.
Place the dough balls into your dough boxes and lightly oil the top of each dough ball.
Stack the dough boxes nesting one box atop the other to seal closed.
Dough balls will be ready to use in about 3-hours and they will have a shelf life of about 1-hour, maybe a little more.
Tip: As dough balls begin to over age, open them into pizza skins and place on pizza screens, store on tree racks in the cooler (cover with a plastic bag to prevent excessive drying)
To use the pre-opened skins, allow to warm at room temperature for 20 to 30-minutes, dock well and use as you do your regular pizza skins.
I know, it's a pain, and it ain't the same as your regular pizzas, but it sure beats the alternative.
Tom Lehmann/The Dough Doctor