Steve,
I took a stab at coming up with a couple of Greek style dough formulations for you to attempt based on my analysis of the two Greek style pizzas I tried during my recent trip to Massachusetts. For convenience, I will refer to the two formulations as Greek MA#1 (with the eggs and milk) and Greek MA#2. In order to have a record of the information I gathered, I will set forth the large batch size as well as an 8ounce dough ball weight for a 10" pizza. The thickness factor I used for the 10" pizza is 8/(3.14159 x 5 x 5) = 0.101659. I used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html to come up with all of the numbers for the various dough formulations. To keep matters tidy and uncluttered as much as possible, I will post the two formulations for the Greek MA#1 in this post and the formulations for Greek MA#2 in the next post.
Greek MA#1Large Dough BatchPillsbury 4X Flour (100%): Water (41.725%): CY (0.875%): Salt (1.75%): Olive Oil (1%): Milk (fresh, 2% milkfat) (8%): Eggs, large (2%): Total (155.35%):
 22680 g  800 oz  50 lbs 9463.23 g  333.8 oz  20.86 lbs 198.45 g  7 oz  0.44 lbs  396.9 g  14 oz  0.88 lbs  23.7 tbsp  1.48 cups 226.8 g  8 oz  0.5 lbs  16.8 tbsp  1.05 cups 1814.4 g  64 oz  4 lbs  120.96 tbsp  7.56 cups 453.6 g  16 oz  1 lbs  29.87 tbsp  1.87 cups 35233.38 g  1242.8 oz  77.68 lbs  TF = N/A

Note: No bowl residue compensation; all of the baker's percents other than for flour and water are my estimates
Greek MA#1Single Dough Ball for 10" PizzaPillsbury 4X Flour (100%): Water (41.725%): CY (0.875%): Salt (1.75%): Olive Oil (1%): Milk (fresh, 2% milkfat) (8%): Eggs, large (2%): Total (155.35%):
 148.18 g  5.23 oz  0.33 lbs 61.83 g  2.18 oz  0.14 lbs 1.3 g  0.05 oz  0 lbs  2.59 g  0.09 oz  0.01 lbs  0.46 tsp  0.15 tbsp 1.48 g  0.05 oz  0 lbs  0.33 tsp  0.11 tbsp 11.85 g  0.42 oz  0.03 lbs  2.37 tsp  0.79 tbsp 2.96 g  0.1 oz  0.01 lbs  0.59 tsp  0.2 tbsp 230.2 g  8.12 oz  0.51 lbs  TF = 0.1033869

Note: Nominal thickness factor = 0.101859; dough is for a single 10" pizza; bowl residue compensation = 1.5%; all of the baker's percents other than for flour and water are my estimates
As you will see from the above, once you downsize from the bulk dough recipe to a single small dough ball, the amounts of milk and egg are quite small. You will also note that the nominal hydration for the recipe is quite low (41.725%), but once you account for the fact that milk is about 89.34% water and that eggs are about 75.8% water, the total effective hydration gets to a bit over 50%. That figure was a guess on my part but it is in line with the hydration used in Greek MA#2 (as noted in the next post). Maybe someday I will get more and better intelligence in order to refine the Greek MA#1 formulation, especially if you have good results with it. In your case, should you decide to use IDY instead of cake yeast, you can either (1) use the expanded dough calculating tool with IDY at 0.292% (onethird of 0.875%) and monitor the fermentation (most likely at room temperature with some refrigeration if needed), or (2) use the expanded dough calculating tool with IDY at 0.40% IDY and use your normal 24hour cold fermentation. For your information, 1.3 grams of cake yeast is 1.3/17 = slightly less than 1/12th of one of those small 17gram cake yeast cubes sold in some supermarkets.
I also called Pillsbury Foodservice today to get more information (including spec sheets) on the Pillsbury 4X (sometimes called Pillsbury XXXX) flour. I was told that the Pillsbury 4X flour is a bleached, bromated flour with a protein content of 12.6%. There are actually two versions of that flour, one with enrichment (vitamins, iron, etc.) and one unenriched. Both are malted. For comparison purposes, the King Arthur bread flour has a protein content of 12.7%. As you know, that flour is not bleached or bromated and is enriched and malted. If you do not have access to the Pillsbury 4X flour, a very close alternative from General Mills is the GM Full Strength flour. I compared the specs for the two flours and they are very close. You can see the specs for the Full Strength flour at
http://www.gmiflour.com/gmflour/Flour_SpecSheet/FullStrength%20Enr%20Mal%20Bl%20Bro53381.doc. FYI, both the Pillsbury 4X flour and the Full Strength flour are sold by General Mills. The Pillsbury retail flours are sold by the JM Smucker company. As you will see in the next post, the Greek MA#2 dough formulation uses the Full Strength flour.
Peter
EDIT (4/15/14): For the current Full Strength link, see
http://www.professionalbakingsolutions.com/product/fullstrengthflourbromatedenrichedmalted50lb/53391000