I assume you are referring to the dough recipe you posted earlier:
1 Cup of 110deg filtered water
1 pkg Fleishman's AD yeast
1 teaspoon salt
1 1/2 tbs olive oil
1 1/2 tsp sugar
3 Cups of King Arthur AP flour (red package)
If so, if you want to make a cold fermented dough to be used after 1-2 days or so, by my estimation you would need only about 1/3 teaspoon of ADY for 3 cups of flour. You should use only a small portion of the formula water (maybe a quarter of a cup), at about 105 degrees F, to rehydrate the ADY, which should take about 10 minutes. You can then add the rehydrated ADY to the rest of the water, which should be cool, not at 105 degrees F. After making the dough, you should put it into the refrigerator for 1-2 days or so, remove it when you are ready to use it, let it warm up at room temperature for about 90 minutes, shape and stretch the dough to the desired size, dress it, and bake it.
To demonstrate the powerful effect of temperature, if you want to use your recipe as given above to make a dough that will ferment entirely at room temperature (e.g., around 80 degrees F) and have the dough double in about 20-24 hours, I estimate that you would only need a bit more than 1/64 teaspoon of ADY. At that rate, your packet of ADY, which weighs 0.25 ounce, would be enough to make almost 78 pizzas. In the set of mini measuring spoons shown at http://www.pizzamaking.com/forum/index.php/topic,5583.msg47264.html#msg47264
, the 1/64 teaspoon measuring spoon is the one labeled "drop". I recently made a 20-24 hour room temperature fermented dough that used a bit more than 1/128 teaspoon of IDY, or about half of the "drop" mini measuring spoon. In my case, at my rate of usage of the IDY, I estimated that a 0.25 ounce packet of IDY would be enough to make almost 175 pizzas.