pizzagrande,
If what you posted as baker's percents is all that was given, then you are correct. What would be needed to make sense of the set of baker's percents is a total dough weight, or a thickness factor and pizza size (from which an approximate dough weight could be calculated), or the actual amount of one of the ingredients. Even then, because the baker's percent system is a system of weights, the answer would be stated in weights, not volumes. Other methods would have to be applied to convert weights to volumes.
To give you a simple example, assume that the poster had indicated that the total dough weight was 21 ounces. To determine the quantities of flour and the rest of the ingredients needed to produce that amount of dough, the first thing you would do is add up all of the percentages. In the above example, doing that comes to 165% (i.e., 100 + 60 + 1 + 2 + 2 = 165%). The next thing you would do is divide 165 by 100. That gives us 1.65. To detemine the amount of flour, the dough weight mentioned above, 21 oz., is divided by 1.65. That gives us 12.73 oz. of flour. The amounts of the rest of the ingredients are determined by multiplying the weight of flour, 12.73 oz., by the respective baker's percents for those ingredients. So, for the water, multiplying 12.73 oz. by 60%, the amount of water comes to 7.64 oz. Continuing this process, the amount of IDY comes to 0.13 oz. (12.73 x 1% = 0.13), the amount of salt comes to 0.25 oz. (12.73 x 2% = 0.25), and the amount of oil comes to 0.25 oz. (12.73 x 2% = 0.25).
I did the above math in a brute force manner to show you how it works. However, in practice, I would use the Lehmann dough calculating tool at
http://www.pizzamaking.com/dough_calculator.html. I would select the “Dough Weight” option, enter the dough weight (21 oz.), the number of dough balls desired (in our example, it is 1), and the above set of baker’s percents. Doing this, we get the following:
Flour (100%): Water (60%): IDY (1%): Salt (2%): Oil (2%): Total (165%):
 360.82 g  12.73 oz  0.8 lbs 216.49 g  7.64 oz  0.48 lbs 3.61 g  0.13 oz  0.01 lbs  1.2 tsp  0.4 tbsp 7.22 g  0.25 oz  0.02 lbs  1.29 tsp  0.43 tbsp 7.22 g  0.25 oz  0.02 lbs  1.6 tsp  0.53 tbsp 595.35 g  21 oz  1.31 lbs  TF = N/A

You will note from the above that all of the ingredients are given in volumes with the exception of the flour and water. That is because there is no single standard way of measuring out flour and water by volumes. For flour alone, I can think of at least five or six ways of measuring it out by volume. For flour and water, you would need a scale.
It is also possible to come up with pretty much the same answers if one knows the amount of any one ingredient (by weight). If a thickness factor and pizza size are known, it will be possible to come up with an approximate weight and use that weight in the dough calculating tool to get the approximate quantities of the different ingredients.
Peter