I have taken a stab at converting the CPKI basic dough recipe to baker's percents. This is always a challenge because I have no idea as to how much the flour weighs when it is measured out by volume, in this case 1 1/2 cups of all-purpose flour. For purposes of conversion, I assumed 5 ounces of all-purpose flour per cup. After doing the conversions, I estimate that the thickness factor for the crusts is 0.103, which is equivalent to a thin NY style. However, based on the quantities of ingredients and their relative percents, the pizza crust itself will not be a NY style crust. I think you will end up with a crust that is soft and tender, possibly with a bit of sweetness, and with fairly good crust coloration.
For the two 12" pizzas you requested, the required ingredients, including corresponding baker's percents, are as follows:Converted CPKI Basic Dough Recipe
100%, Flour (all-purpose), 13.35 oz. (377.97 g.)
59.3%, Water, 7.91 oz. (224.25 g.)
3.75%, Sugar, 0.50 oz. (14.17 g.), a bit over 3 1/2 t.
2.63%, Salt, 0.35 oz. (9.92 g.), a bit over 1 3/4 t.
8.78%, Extra virgin olive oil, 1.17 oz. (33.17 g.), a bit more than 7 t.
0.94%, Instant dry yeast (IDY), 0.13 oz. (3.57 g.), a bit less than 1 1/4 t.
Total dough weight = 23.39 oz. (663.06 g.)
Weight per dough ball = 11.70 oz. (331.55 g.)
Pizza diameter = 12"
Thickness factor (TF) = 0.103
Note: All figures are U.S./metric standard
When preparing the dough, you may have to tweak the flour and/or water to get the desired finished dough consistency, as with any formulation. You may want to note the extent of any such changes just in case you end up liking the crust and want to modify the baker's percents for future use.
On the matter of volume expansion (doubling versus quadrupling), I assumed that 1) when the dough was punched down after the first rise, the gases would be forced out and the dough would contract to roughly its original size, 2) while the dough was in the refrigerator it would not rise much and, if so, it would not double, and 3) when the dough is removed from the refrigerator and divided and shaped into round balls, the dough balls would contract to roughly their original size when so handled. Looking at the formulation, if you use warm water as called for in the original recipe, it is possible to experience some rise in the refrigerator, although the quantities of salt, sugar and oil are such that they may work against a rapid rise while in the refrigerator. Since you are substituting IDY for ADY, you don't have to use warm water, which I suspect was recited in the recipe solely for purposes of rehydrating the ADY. I personally would temperature adjust the water to get a finished dough temperature of around 75 degrees F.
I guess you will tell us whether you end up with 4 times the volume of dough you start with