Flour (100%):
Water (62%):
ADY (.75%):
Salt (2.5%):
Total (165.25%):
Single Ball:
13124.21 g | 462.93 oz | 28.93 lbs
8137.01 g | 287.02 oz | 17.94 lbs
98.43 g | 3.47 oz | 0.22 lbs | 8.68 tbsp | 0.54 cups
328.11 g | 11.57 oz | 0.72 lbs | 22.79 tbsp | 1.42 cups
21687.75 g | 765 oz | 47.81 lbs | TF = N/A
7229.25 g | 255 oz | 15.94 lbs

http://www.pizzamaking.com/dough-calculator.html

This is also a great resource for recipes for all types of pizza:
http://doughgenerator.allsimbaseball9.com/

The best overall tip I could give for dough is to make it at least a day in advance and let in cold ferment in the fridge.

http://www.cougarboard.com/board/message.html?id=13567263