For a roughly 24-hour Lehmann NY style dough, I think this should work for three dough balls for three pizzas at 14":
Olive Oil (2%):
|687.7 g | 24.26 oz | 1.52 lbs|
412.62 g | 14.55 oz | 0.91 lbs
3.44 g | 0.12 oz | 0.01 lbs | 1.14 tsp | 0.38 tbsp
12.03 g | 0.42 oz | 0.03 lbs | 2.16 tsp | 0.72 tbsp
13.75 g | 0.49 oz | 0.03 lbs | 3.06 tsp | 1.02 tbsp
1129.55 g | 39.84 oz | 2.49 lbs | TF = 0.086275
376.52 g | 13.28 oz | 0.83 lbs
Note: Dough is for three dough balls for three 14" pizzas; nominal thickness factor = 0.085; bowl residue compensation = 1.5%
For the numbers given, the flour can be bread flour or high-gluten flour. If the 14" size is too large, the formulation can be scaled back to whatever size you plan to make. Or you can use a different thickness factor. I normally do the balling after the dough has been made rather than fermenting in bulk. So, I can't tell you what the bulk ferment will do to the final outcome. So, some monitoring of the rise of the dough might be needed.
Another possibility is a room temperature fermented dough such as described in the opening post at http://www.pizzamaking.com/forum/index.php?topic=7225.msg62332#msg62332
. However, room temperature fermented doughs can be tricky, with yeast quantity and fermentation temperatures being critical. In your case, you can select a yeast quantity based on your room temperature and desired fermentation time using Craig's table at Reply 261 at http://www.pizzamaking.com/forum/index.php?topic=26831.msg393271#msg393271
. Again, I made only individual dough balls, no bulk rise.
Maybe you can try both versions.