I have been working with my pizza dough for years, making it in small 24 pie batches with either a food processor or KitchenAid mixer with a total batch weight not exceeding 2500 grams "5.5lbs". Having just upgraded to a 21 quart commercial mixer, I am wondering if I can just scale my recipes up to the new batch size of 6800g, or will I need to make recipe adjustments? I'm guessing yes to adjustments and hoping for advice.
Also, will I need to change my process from my current techniques when using a mixer? I have been mixing all dry ingredients first, remove 30% of my flours, add in all of the water in while mixing with the paddle on, add remaining flour and once it's fully incorporated I add the oil if called for. Once that is complete I switch to my dough hook and knead for additional 68 minutes till smooth.
I like to vary my recipes a bit but here is a latest for my NY style pizzas
Flour (100%): Water (61%): IDY (.02%): Salt (2.5%): Oil (1%): Total (164.52%):
 238.74 g  8.42 oz  0.53 lbs 145.63 g  5.14 oz  0.32 lbs 0.05 g  0 oz  0 lbs  0.02 tsp  0.01 tbsp 5.97 g  0.21 oz  0.01 lbs  1.07 tsp  0.36 tbsp 2.39 g  0.08 oz  0.01 lbs  0.53 tsp  0.18 tbsp 392.77 g  13.85 oz  0.87 lbs  TF = 0.09

Thanks,
Chris