Deep Dish & Thin crust dough?

I am looking for a 50LB recipe for a chicago style deep dish crust that can also be used for thin crust. This is for my restaurant and I am trying to change up the recipe. Your Help is appreciated.

How money oz of water?
How many oz of Oil
How many oz of Yeast
How many oz of salt
How many oz of sugar
ETC....

Thanks