Peter, no offense to Red.November, but there's not a chance in heck that those calculations could reliably predict rate of fermentation for multiple temperature time periods.
It appears to be based on the assumption that yeast activity is linear- that, assuming the temperature stays the same, the yeast will be equally as active at the beginning of fermentation as at the end. They aren't. During longer ferments, enzymes play a larger role, generating sugar that may, to a point, hasten yeast activity, but also depending on how much sugar is generated, might slow it down. Regardless of whether or not it's faster or slower, it is in no way linear. And that's just one aspect impacting the way yeast activity might plot. It could be a J curve or even a hump- or maybe even a combination of the two.
There's probably some set of calculations out there that might take every single possible variable into account, and, along with a reference rate, could predict fermentation rate for various lengths of time/temp, but those calculations are not it.
LD, your 'simple' question is even more complicated that you even though it might be. The only reliable method for predicting yeast activity is through trial and error. Control every variable (final dough temp, identical amount of kneading, same recipe- don't scale down or up, same bag of flour, same batch of yeast, same proofing temps, etc. etc.), use ballpark yeast amounts that you see in recipes to give you an approximate target and then carefully note the actual amount of time it took to double. Once you dial in the yeast quantity for a given time, then you can start testing another length of fermentation, and, hopefully, because of the trial and error you've already put in, dialing in that length of time should be a bit easier. Once you have two lengths of fermentation, then the third gets a bit easier, and after that, you can graph it.
This is for one single static recipe. If you're the type that likes to tweak hydration or other ingredients, then that makes predicting fermentation a lot harder. The best way that I've found is to begin with a popular fermentation of two days and a reliable recipe, use trial and error to reach the yeast quantity that achieves doubling in that time and then stick to that recipe for company. In other words, if your relatives show up and say "I want pizza now," tell them no. If you're planning a party, plan to make the dough two days in advance. You can experiment with longer and shorter time frames, but only do that when it doesn't matter if you're off.
I've made pizza hundreds of times, and, because of my incessant tweaking, I can make dough that's ready in exactly two days, but any shorter than that and it's a crap shoot. I've also been religious about documenting all my permutations of formulations, but I've been bad on going back to my notes and putting in when the dough had actually doubled so that hasn't helped.
If I opened a pizzeria, I could take my experience with yeast and my notes and have a protocol that would serve me, all year round, for yeast quantities and water temps, within maybe week or two, but it would be largely based on intuition, not on calculations. Most pizzeria owners aren't fervent calculator users.
Oh, and this is for non sourdough doughs. If you really want to pull your hair out, add bacterial activity to the mix.
