No problem, Monte. Here's what I think should be an adequate dough formula, followed by a recipe for 56 oz (1,588 g) of dough, which should be just right for two 9" pizzas.
6% Fat (shortening or oil)
36.15 oz Flour
16.99 oz Water
0.36 oz ADY (3.62 tsp)
0.33 oz Salt (1.89 tsp)
2.17 oz Fat
1025 g Flour
482 g Water
10 g ADY
9 g Salt
61 g Fat
Try to make the dough as soon as you see this. I'd say you should use bread flour, rather than AP flour. Refrigerate (bulk ferment) immediately after mixing, covered.
A few hours before you intend to bake, pull the dough from the fridge and scale into four dough balls. Two dough balls (for main crust) should be 16.12 oz (457 g) and the other two (for top crust) should be 11.79 oz (334 g). Leave them at room temperature, covered (or not covered, if you want them to get a little crusty).
A few hours later: For the main crust, roll one of the larger dough balls so it's just big enough to fit snugly inside the pan, going all the way up the sides and hanging over the top of the pan about an inch all the way around. Fill with 10.44 oz (296 g) of mozzarella, plus toppings of your choice, before adding the top crust.
For the top crust, roll one of the smaller dough balls so it's big enough to cover the whole pan, with the dough hanging over the top of the pan about an inch all the way around. This may be thicker than you think you want it to be. If it is, just roll it a little thinner.
After putting the top dough skin in place, pinch several holes in the top skin and crimp the two skins together all the way around the side of the pan. Use a sharp knife or a pastry roller to trim the excess dough around the top of the pan. Add about 11.06 oz (314 g) of sauce on top of the top skin and use gravity to distribute the sauce. Sprinkle parmesan cheese and bake on a preheated stone at 460 for about 35 minutes.
You'll be left with enough scrap dough to make another pizza, but you'll probably have to make it a little thinner or a little smaller, or make it the same size with a very thin top skin or no top skin.
I think everything I've said here should be good information. If you have any questions, or if anything doesn't seem right to you, just say something.