Can this recipe be doubled, in other words, make enough dough for 2 pizzas in one batch?

Most pizza recipes (and thus one explicitly, per the headnote) can be multiplied.

When to divide the dough?

If your bowls and fridge space allow, make as one batch and only divide when you move it to room temp for last shaping.

Or, if more convenient for your mixer, bowl size and fridge - do in two separate batches of the original size.