When you use the Pepe's dough this week would you mind directing your attention to the degree of saltiness of the crust on the palate, using the rim of the pizza for this purpose? I have been doing some calculations on the Pepe's dough using the expanded dough calculating tool and I have been stymied on the numbers for the flour component of the dough, especially the numbers for the carbohydrates. Carbohydrates in this case are almost exclusively in the dough. There is a minuscule amount of carbohydrates in the yeast, and none in the salt. I think the problem may be due to the way that serving sizes are established for a piece of dough. The Nutrition Facts for the Pepe's dough specify eight servings for the Pepe's dough ball. My guess is that eight servings corresponds to eight slices of a pizza, which would be very common. However, the flour numbers for eight servings don't correlate with any flour numbers I have looked at. Consequently, I am going to direct my efforts to the results of the hydration bake test and the gluten mass test that you conducted. Those numbers are real numbers. If I can get a sense of the amount of salt used in the Pepe's dough, I think I may be able to start zeroing in on the baker's percents.
I don't have any idea at the moment on the type of yeast is used by Pepe's. Unfortunately, there is no way of determining that from the Nutrition Facts or any simple home-based test that I am aware of. What we do know is that there is more yeast by weight than the weight of salt. That is quite common for frozen doughs because freezing kills some of the yeast cells. To compensate for that loss, the amount of yeast used in the dough is increased at the outset. If fresh yeast is used, that means that I will have to take the water content of that yeast (around 68.8%) into account in doing my hydration test calculations. If we can get even a rough fix on the amount of salt, that alone might help us determine the amount and type of yeast (wet or dry) used in the Pepe's dough.
Preliminarily, I think I have an idea of the rough amount and type of flour used in the Pepe's dough, based almost entirely on the two tests you conducted. However, I don't want to become overly confident of my analysis at this point. I will await the results of your next Pepe's pizza.