I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
to show you what I have in mind in the way of a dough formulation to play around with using the EL-7 product. For this purpose, I used an unused field in the tool as a proxy for the EL-7 and I assumed that the salt is Morton's Kosher salt:
|High-Gluten Flour (100%):|
Morton's Kosher Salt (1.75%):
Olive Oil (1%):
|378.5 g | 13.35 oz | 0.83 lbs|
215.74 g | 7.61 oz | 0.48 lbs
1.42 g | 0.05 oz | 0 lbs | 0.47 tsp | 0.16 tbsp
6.62 g | 0.23 oz | 0.01 lbs | 1.38 tsp | 0.46 tbsp
3.78 g | 0.13 oz | 0.01 lbs | 0.84 tsp | 0.28 tbsp
1.42 g | 0.05 oz
607.49 g | 21.43 oz | 1.34 lbs | TF = 0.106575
Note: Nominal thickness factor = 0.105; bowl residue compensation = 1.5%
You will note from the above that I used a hydration of 57%. Hopefully that will be low enough to give the EL-7 product a chance to show what it can do to make the dough softer and more extensible. I also used 0.375% IDY on the assumption that you might use a one-day cold fermentation of the dough. You can, of course, change that to whatever you would like based on your prior experience working with the Lehmann doughs.
I wouldn't worry about the effects of the salt and oil in the EL-7 product on the rest of the dough. To test the effects of the salt and oil on the Lehmann dough formulation given above, I did a few simple calculations in which I assumed first that all of the EL-7 product is salt and then that all of the EL-7 product is oil (which we know, of course, is not true). These calculations would have the effect of increasing the total formula salt from 1.75% to about 2.1% salt and to about 1.4% oil. These values are in the normal range. The actual final values will be less. As previously noted, the predominant ingredient in the EL-7 product is flour. But the critical component from an operational standpoint is the L-Cysteine, not the flour, salt or oil. I do not believe that Caravan would create a product that messes up a basic dough formula. Otherwise, they would have to tell users the percents of all of the ingredients used in the EL-7 product.
I did not convert the EL-7 to volume measurements in the dough formulation presented above since I did not see any conversion data in the information you provided on that product. You will have to conduct several weighings of a known volume of the EL-7, average the weighings, and convert the average to a volume measurement (e.g., a teaspoon). This is the method that you have used before.
Good luck with your experiment.