I usually pick up a pound of french bread dough from the grocery store. It makes a very hefty, large pizza if you roll it out pretty thin. You figure at 60% hydration, thats about 10 ounces of flour and 6 ounces of water, if youre using active dry yeast.
And then, yeah, the other ingredients would need to increase proportionately. Like .2 oz of salt, and probably a packet or two of yeast.