Kevin,
I used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html to come up with the ingredients needed to make six 16" pizzas for each of the three dough formulations referenced earlier (plus a fourth optional dough formulation). The thickness factors I used are noted in the dough formulations presented below. For hydration, I used 58%. That is lower than I would use in a home setting for a highgluten flour (I would normally use about 63%) but for a commercial setting using a commercial mixer the dough should be easier for workers to slap out into skins. If you find that 58% produces a dough that is too dry, you may have to add additional water until the desired final dough consistency is achieved.
For the cold fermented versions, I would use the general dough preparation and management methods described by Tom Lehmann at
http://www.pmq.com/recipe/view_recipe.php?id=52. For the dough formulations not using oil, you should of course skip the step that applies to incorporating the oil into the dough. The cold ferment dough formulations will all require a water temperature calculated to achieve a finished dough temperature of around 8085 degrees F. The emergency dough formulation will require a water temperature calculated to achieve a finished dough temperature of around 90 degrees F. If you can tell me what the room temperature is where you plan to make the doughs and the brand of mixer (Hobart?) you will be using, maybe I can tell you the general water temperatures to use. It is important that you achieve the proper finished dough temperatures.
All of the cold ferment dough formulations presented below include an amount of yeast (cake yeast) for winter versions of the doughs. For summer applications, where room temperatures are higher, I would reduce the amount of yeast.
Finally, I used a bowl residue compensation of 1.5%. That is to compensate for minor dough losses during the preparation of the doughs.
In due course, I suggest that you become familiar with the use of the expanded dough calculating tool. That will allow you to make changes to any dough formulation based on your experiences using the dough formulation. I think you will see from the dough formulations presented below how easy it is to use the expanded dough calculating tool. You don't have to be a math whiz to use it.
For the "classic" NY style without oil, here is a test dough formulation for that application:
"Classic" NY Style Dough Formulation Without OilHighGluten Flour (100%): Water (58%): Cake Yeast (1.2%): Salt (1.75%): Total (160.95%): Single Ball:
 1833.28 g  64.67 oz  4.04 lbs 1063.3 g  37.51 oz  2.34 lbs 22 g  0.78 oz  0.05 lbs  32.08 g  1.13 oz  0.07 lbs  5.75 tsp  1.92 tbsp 2950.66 g  104.08 oz  6.5 lbs  TF = 0.086275 491.78 g  17.35 oz  1.08 lbs

Note: Nominal thickness factor = 0.085; the dough batch is for six 16" pizzas; the water temp. is adjusted to achieve a finished dough temperature of about 8085 degrees F; the bowl residue compensation = 1.5%
For the "classic" dough formulation with oil:
"Classic" NY Style Dough Formulation With OilHighGluten Flour (100%): Water (58%): Cake Yeast (1.2%): Salt (1.75%): Olive Oil (3%): Total (163.95%): Single Ball:
 1799.73 g  63.48 oz  3.97 lbs 1043.84 g  36.82 oz  2.3 lbs 21.6 g  0.76 oz  0.05 lbs  31.5 g  1.11 oz  0.07 lbs  5.64 tsp  1.88 tbsp 53.99 g  1.9 oz  0.12 lbs  11.89 tsp  3.96 tbsp 2950.66 g  104.08 oz  6.5 lbs  TF = 0.086275 491.78 g  17.35 oz  1.08 lbs

Note: Nominal thickness factor = 0.085; the dough batch is for six 16" pizzas; the water temp. is adjusted to achieve a finished dough temperature of about 8085 degrees F; the bowl residue compensation = 1.5%
As an alternative to the above dough formulation, you might also consider the NAPICS 2007 dough formulation at
http://www.pizzamaking.com/forum/index.php/topic,4800.msg40779.html#msg40779, as modified along the lines of the other dough formulations as follows:
NAPICS 2007 NY Style Dough Formulation With Oil (Optional)HighGluten Flour (100%): Water (58%): Cake Yeast (1.125%): Salt (1.75%): Olive Oil (3%): Total (163.875%): Single Ball:
 1687.14 g  59.51 oz  3.72 lbs 978.54 g  34.52 oz  2.16 lbs 18.98 g  0.67 oz  0.04 lbs  29.52 g  1.04 oz  0.07 lbs  5.29 tsp  1.76 tbsp 50.61 g  1.79 oz  0.11 lbs  11.14 tsp  3.71 tbsp 2764.8 g  97.52 oz  6.1 lbs  TF = 0.0808407 460.8 g  16.25 oz  1.02 lbs

Note: Nominal thickness factor = 0.079646; the dough batch is for six 16" pizzas; the water temp. is adjusted to achieve a finished dough temperature of about 8085 degrees F; the bowl residue compensation = 1.5%
For the emergency dough version:
"Emergency" NY Style Dough Formulation Without OilHighGluten Flour (100%): Water (58%): Cake Yeast (2.4%): Salt (1.75%): Total (162.15%): Single Ball:
 1819.71 g  64.19 oz  4.01 lbs 1055.43 g  37.23 oz  2.33 lbs 43.67 g  1.54 oz  0.1 lbs  31.84 g  1.12 oz  0.07 lbs  5.71 tsp  1.9 tbsp 2950.66 g  104.08 oz  6.5 lbs  TF = 0.086275 491.78 g  17.35 oz  1.08 lbs

Note: Nominal thickness factor = 0.085; the amount of dough is for six 16" pizzas; the water temp. is adjusted to achieve a finished dough temperature of about 90 degrees F; the bowl residue compensation = 1.5%
Except for water temperatures, I think you are pretty much set. Please keep us posted on your results.
Peter