Hi Candi, I would consider using our Weeknight Neapolitan-Style Pizza recipe, and multiplying by 4 or 5, depending on the size and number of pizzas you want to make. You may have some extra pizza dough, but better more than you need than too little! If you have a scale, I would highly recommend weighing your ingredients, which is the easiest and most accurate way to increase a recipe. If you don't have a scale, be sure to measure the flour carefully, using this method. This recipe provides some flexibility, so if you don't want to prepare the dough the same day, you could prepare it the night before and refrigerate the dough balls in several greased bowls, or on a greased sheet tray (with plenty of room for the balls to spread out so they don't touch). Grease the tops of the dough balls too, and cover with plastic wrap so they don't dry out in the refrigerator. If you decide to refrigerate the dough, I would do so after the first rise, right after you divide and shape the dough into the size pizza dough balls you want (Step 3). When you take the dough out of the refrigerator, you can go right to shaping your pizzas (as described in the recipe), using plenty of flour on your work surface and on top of the dough. The dough will stretch very easily when it's been allowed to rest in the fridge overnight. 

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