Are you talking about someone (possibly even you) in a pizza business, or yourself as a home pizza maker, or possibly some of each?
Sometimes a new pizzeria will make and use more dough balls than normal because customers will often flock to a new pizzeria to check it out. It is also not uncommon for the volume to drop off significantly after the initial rush if it turns out that customers are not impressed enough to return. It can take a few months to reach a steady state to be able to do effective dough inventory planning and management.
How long the dough will last will depend on the dough formulation used and how the dough is made and managed. Do you have a dough recipe that you would like to have scrutinized in that respect?