Allene,
Since you posted in the Newbie Topics section, it wasn't entirely clear to me why you were looking for a bake-to-rise dough recipe. Bake-to-rise dough recipes are usually intended for commercial operators who are looking to prepare pizzas that can be refrigerated or frozen and baked in a standard home oven much like a frozen DiGiorno's pizza would be baked, that is, without requiring a pizza stone or anything else like that. Home pizza hobbyists do not normally make bake-to-rise doughs. Also, they don't usually have SALP (sodium aluminum phosphate) on hand to make such doughs. Commercial operators often use a product known as WRISE, which is a combination of SALP and sodium bicarbonate and typically sold in 50-lb. bags. If you have SALP and baking soda or WRISE on hand, I am sure that I can convert the Lehmann dough formulation into whatever number and weights of dough balls (or corresponding pizza sizes) you would like. But unless you are planning to become a frozen bake-to-rise pizza manufacturer, you may want to revisit what it is that you are trying to do. If you are a newbie, there are far better pizzas to be made without using chemical leavening systems such as used in the Lehmann dough formulation I referenced.
Peter
