Auralnauts,
I converted all of the ingredients not recited by weight to ounces and calculated the baker's percents. The flour is always recited as 100%, no matter what the flour is, and all of the other weights are with respect to the flour. So, the overall recipe in baker's percent form is as follows:
White Flour (100%): Water (66.1355%): CY (2.5%): Salt (1.25%): Vegetable Oil (0.07936%): Sugar (1.25%): Total (171.21486%):
 11340.05 g  400 oz  25 lbs 7499.8 g  264.54 oz  16.53 lbs 283.5 g  10 oz  0.63 lbs  141.75 g  5 oz  0.31 lbs  8.47 tbsp  0.53 cups 9 g  0.32 oz  0.02 lbs  2 tsp  0.67 tbsp 141.75 g  5 oz  0.31 lbs  11.85 tbsp  0.74 cups 19415.84 g  684.86 oz  42.8 lbs  TF = N/A

Note: No bowl residue compensation
For a single dough ball weighing 31 ounces, using the Dough Weight option of the Lehmann dough calculating tool, we get the following:
White Flour (100%): Water (66.1355%): CY (2.5%): Salt (1.25%): Oil (0.07936%): Sugar (1.25%): Total (171.21486%):
 513.3 g  18.11 oz  1.13 lbs 339.48 g  11.97 oz  0.75 lbs 12.83 g  0.45 oz  0.03 lbs  6.42 g  0.23 oz  0.01 lbs  1.15 tsp  0.38 tbsp 0.41 g  0.01 oz  0 lbs  0.09 tsp  0.03 tbsp 6.42 g  0.23 oz  0.01 lbs  1.61 tsp  0.54 tbsp 878.85 g  31 oz  1.94 lbs  TF = N/A

Note: Dough (31 ounces) is for a single 16" pizza; corresponding thickness factor = 31/(3.14159 x 8 x 8) = 0.1541814; no bowl residue compensation
Using the above dough ball weight in the Lehmann dough calculating tool along with the specified baker's percents, you can specify any number of dough balls (up to 999) and the tool will give you the ingredient quantities for that number of dough balls. Also, if you use the the thickness factor calculated above along with the specified baker's percent in the Lehmann dough calculating tool (the Thickness Factor option), you can specify any desired number and size of pizza and the tool will give you the ingredient weights. With a little practice, I'm sure you will figure things out.
The thickness factor calculated above strikes me as being high. Is the 31ounce dough ball weight correct, or are you making a thick crust?
Peter