Norma,
Just for fun, I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html to come up with a dough formulation that would satisfy the ingredients pecking order given on the packaging materials for the two frozen dough balls that you purchased. I did this mainly to get an estimate as to what it would cost someone to make two 16ounce dough balls that could then be frozen. This is what I got:
Flour (100%): Water (62%): IDY (0.80%): Salt (1.75%): Olive Oil (1.5%): Vegetable (Soybean) Oil (1.4%): Sugar (2%): Total (169.45%): Single Ball:
 535.38 g  18.88 oz  1.18 lbs 331.94 g  11.71 oz  0.73 lbs 4.28 g  0.15 oz  0.01 lbs  1.42 tsp  0.47 tbsp 9.37 g  0.33 oz  0.02 lbs  1.68 tsp  0.56 tbsp 8.03 g  0.28 oz  0.02 lbs  1.78 tsp  0.59 tbsp 7.5 g  0.26 oz  0.02 lbs  1.65 tsp  0.55 tbsp 10.71 g  0.38 oz  0.02 lbs  2.69 tsp  0.9 tbsp 907.2 g  32 oz  2 lbs  TF = N/A 453.6 g  16 oz  1 lbs

Note: To the above, one should add a pinch of Asorbic (sic) acid.
In your case, you might be able to use your pricing for flour, such as highgluten flour or bread flour, as well as the other ingredients to calculate what it would cost you to make two dough balls like the ones you purchased.
Peter
Peter,
Lol, setting forth a dough formula for the “Real New York” frozen pizza dough I bought. I still don’t know how you figure all that out, by just looking at the pecking order of ingredients. Wish I could have fun with math like you do. Hopefully if this frozen dough makes a good pizza, I will then try the formula you setforth. Maybe I could figure out how much 2 dough balls would cost me, since you have figured out the formula. I know it wouldn’t be as much as the 3.99 I paid. Maybe I also could try an experiment out in the next few weeks to see if I could make the same kind of dough the “Real New York” pizza company sells and also see if I can freeze it, to get a product somewhat like theirs.
I know I have used the ascorbic acid in my blend and even in Tammy’s recipe blend she advocates using ascorbic acid (aka Vitamin C). I don’t know if you are anyone is interested, but this is a chart from AIB, that tells what different dough conditioners, additives, and Improvers do to dough , including ascorbic acid and how much of a ingredient to try in dough. I don’t know if you have seen this chart before or not.
http://www.aibonline.org/schoolofbaking/DoughCondIngFunclist.pdf BTW, I did email the Real New York Pizza Dough, Inc. and told them I have a small pizza business at market and asked them what temperature they would recommend for me to bake the pizza in my Baker’s Pride deck oven. I also told them I wanted to see how their dough compared with mine, since they used "real" NYC water.
I just hope this thread doesn’t become as intensive as the Ultrathin thread when we tried to clone their frozen crusts. At the end of that thread, I found out I really didn’t like that crust, because it was so bland and tasteless.
Norma