Your question is a great one.
In the cases where baker's percents are used (including the basic Lehmann recipe for NY style dough), the scaling of a dough recipe up or down would be linear and proportional. That is, to make double the dough all the ingredients would be doubled.
However, I have seen dough recipes where that was not the case. Some time ago, I received a booklet on flours produced by Pendleton Mills, a miller located in the Pacific Northwest (WA). The booklet included dough recipes for a thin crust pizza (using the Pendleton Mondako flour) and a thick crust pizza (using the Pendleton Power Flour). What caught my eye was that as the amount of flour called for in the recipes went from 10 pounds, to 25 pounds, to 32 pounds, to 50 pounds, the amounts of the dough ingredients did not increase in the same proportion. For example, for the 10 pound flour case (for a thin crust pizza) the yeast (IDY) was 1 1/2 ounces; for the 25 pound case, it was 3 oz.; for the 32 pound case, it was 4 oz.; for the 50 pound case, it was 6 oz. (that is, as the flour weight went up, the yeast weights did not go up in direct proportion). The same pattern held true for the thick crust dough recipe. The non-proportionality also held true in both recipes for sugar and oil, but the amount of water (80 degrees F) went up in direct proportion.
I don't have a good explanation for the phenomenon. It may be that the recipes were developed over time and the amounts of ingredients recited reflected the results of actual experience in the field. It may also have something to do with the way that differents weight batches are processed in mixers. With different batch sizes, the operating speeds and mix times in a mixer may well be different, and the frictional temperature of the mixer will be different for the different batch sizes. Yet the instructions in the Pendleton booklet for the two recipes were identical as to mixing speed and mixing time.
Maybe some one of our members with experience in the field can provide an explanation.