As long as you keep the percentages the same, it should work. Not an expert, but I've had this question answered while doing my own research. They call it "bakers percentage" and is specifically designed to allow you scale. Everything is based on a percentage of how much flour you use. I.e. if you recipe calls for 500 g of flour and 60 percent of that in water, you could use 750 g of flour and still use 60 percent of that in water. Do the same for all the other ingredients. In the case of the recipes on this site, all ingredients are given in grams, so just reduce or add quantities of all ingredients by the same percentage. It's basically just a tasty math problem. I actually created an Excel spreadsheet so I can easily come up with a pizza dough the size I want!

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