This is the recipe for Buddy's Chicken Fajita Pizza posted on the Cooking Channel from a link from Pizza Cuz http://www.cookingchanneltv.com/shows/pizzacuz/recipes.html http://www.cookingchanneltv.com/recipes/buddyschickenfajitapizza.html and the Buddy's Cheese Pizza http://www.cookingchanneltv.com/recipes/buddyscheesepizza.html It says the recipes are courtesy of Buddy's Pizza, but I don't know what the recipe looks like in bakers percents for the dough.
Norma,
I saw those recipes recently and was surprised that no one mentioned them, especially the recipe for the dough. At the time, I did some calculations in my head and concluded that the nominal hydration value for the dough was very much on the high sidewell over 80%. Also, the recipe said to add more flour (by the spoonful) to reduce any stickiness in the dough. Since the flour and water are given by volume measurements, I concluded that it would be difficult to calculate a precise hydration value for the dough.
However, since you asked about baker's percents, I decided this morning, as a Memorial Day gift to you, to try to come up with a baker's percent version of the dough recipe your referenced. To do this, I made a few assumptions. First, I assumed that a typical home pizza maker using the dough recipe would use the Medium method of Flour Measurement as embodied in the MassVolume Measurement Calculator at
http://foodsim.unclesalmon.com/, where the flour would be measured out by dipping the measuring cup into a bag or container of flour. Second, I assumed that the flour is a combination of bread flour and allpurpose flour (as the recipe instructions suggest) with a ratio of the two flours established to get us closer to the protein content of the flour that Buddy's uses. As an example, if you use a 50/50 blend (by weight) of King Arthur AllPurpose flour (KAAP) and King Arthur Bread flour (KABF), even though they are not bleached and bromated flours such as Buddy's uses, the protein content of the blend will be 12.2% (the same as the Occident flour). So, for 3 cups of flour as called for the dough recipe, for convenience you would use 1 1/2 cups of the KAAP and 1 1/2 cups of the KABF by volume measured out by the Medium flour Measurement method. Third, I assumed that a cup of water is 8 ounces, as is typically recited in recipes for nonprofessionals, such as a home baker, even though a cup of water technically weighs more than 8 ounces (it is 8.345 ounces although I often use 8.15 ounces for conversion purposes). Fourth, I assumed that the"fast acting yeast" is IDY even though the instructions for rehydrating the yeast are more applicable to ADY than to IDY (more on this below). Finally, I assumed that the salt is ordinary table salt.
Doing some math calculations and plugging everthing into the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, this is what we get:
Flour Blend* (100%): Water (82.8558%): IDY (1.70485%): Salt (1.35935%): Total (185.92%):
 410.59 g  14.48 oz  0.91 lbs 340.2 g  12 oz  0.75 lbs 7 g  0.25 oz  0.02 lbs  2.32 tsp  0.77 tbsp 5.58 g  0.2 oz  0.01 lbs  1 tsp  0.33 tbsp 763.37 g  26.93 oz  1.68 lbs  TF = N/A

* The Flour Blend is a 50/50 blend of KAAP and KABF; the dough is for two 8" x 10" pan pizzas, with each dough ball weighing 13.46 ounces; the corresponding thickness factor = 13.46/( 8 x 10) = 0.16829; no bowl residue compensation.
As mentioned above, the yeast is rehydrated in warm water. I believe that this rehydration method, along with using a lot of yeast, is to speed up the fermentation process. You will also note that the calculated thickness factor is considerably larger than what Buddy's is using. For example, if you were to use 13.46 ounces of dough, 8 ounces of brick cheese, and about 4.5 ounces of pizza sauce (the cheese pizza recipe is silent as to the amount of pizza sauce to use), the total weight of the unbaked pizza would be about 26 ounces for an 8" x 10" pan pizza. To get that pizza in the range of a baked 8" x 10" Buddy's cheese pizza, it would take a substantial weight loss during baking, more than would ever be achieved in Buddy's conveyor ovens or even in your ovens, at home or at market.
Should you decide to try the formulation recited above, you could use 3 cups of Occidental flour measured out volumetrically (or by weight if you prefer) and you could use less dough, much as you have been using to date to make an 8" x 10" pizza. I am reasonably confident you would end up with a credible Buddy's clone dough.
Peter