Norma,
Unfortunately, there is no way to determine how much oregano is used in the Papa Gino's cheese blend since it does not show up anywhere in the PG Nutrition Facts. And my recollection is that the oregano did not jump out at me when I last had a real PG pizza. So, if you can taste it, you perhaps used too much. To this, I would add that when I saw the PG threecheese blend in one of the PG stores in Massachusetts, I could not detect the presence of the oregano visually from where I stood, as by seeing little dark spots in the blend.
While I was awaiting your reply, I went back to my notes to revisit what I did there in relation to the PG clone formulation I last gave you. My file on this project, going back to 2009, now comes to around 52 pages. A good part of my files is devoted to calculations related to the three cheeses used in the PG cheese blend. It would have been nice if we knew what amount of the cheese blend was used to do the Nutrition Facts calculations, by weight, but that information is not available to us. Also, in the PG stores, the workers use portioning cups to measure out the cheese blend. So, the amount of cheese blend that goes onto a pizza will depend on compaction factors and the hand of the worker making the pizza.
In my work, I felt that a cheese blend weight of around 8.58.75 ounces, with typical ratios of the three cheeses mentioned earlier, provided the best fit with the PG Nutrition Facts for a 14" cheese pizza. It was from my calculations for multiple possible cheese scenarios that I arrived at the amount of oil and salt to use in the PG clone formulations. These calculations were quite treacherous since there are so many brands of the three cheeses and because sodium is in just about every part of a typical PG pizzain each of the three cheeses, in the sauce and in the dough (there are even trace amounts in water and in yeast). One of the few saving graces is the fact that the three cheeses have values of fats (total fat and sat fat), values of cholesterol, and sodium values that fall within fairly narrow ranges when you leave out lowfat or reducedfat versions. That makes the particular brands less important. I also discovered that using say, 8.75 ounces of the cheese blend instead of 8.5 ounces did not move the needle enough on the amounts of oil and salt to pose a concern. I also discovered that small variations in the ratios of the three cheeses did not change the numbers much either.
With the above as background, I have tweaked the last PG clone dough formulation to move it a bit closer to the numbers that I came up with through all of my calculations. Obviously, I can't be certain of all of the percents of ingredients used but I feel comfortable that they will produce a pretty good pizza. So, the version of the PG clone formulation I have set forth below is the one I would suggest that you try next. In that dough formulation, I assumed that the flour is the Spring King flour since it was the numbers for that flour that I used to do the calculations. I also rounded out the salt value to 2%, since I believe that a round number like 2% may be what one would use in a central commissary rather than, say, 1.92%. The 1.92% value would apply to a dough made in a PG store. The amount of yeast shown in the formulation below, 0.35% IDY, was chosen to correlate with three days of cold fermentation and about a doubling of the dough. However, the actual volume expansion will depend on all of the temperatures to which the dough is subjected. But, going to a tripling in volume, if such were to occur, should also work. The reason I picked three days is because I believe that is the time period that Jamie came up with as a result of his conversations with PG workers. In due course, it should be possible to use other fermentation periods with different amounts of yeast to correlate with such time periods. It should also be possible to come up with an ADY version, using the ADY either dry or rehydrated. However, I would want to know more about how the PG workers in the NH PG stores use that form of yeast before spending time to come up with an ADY version.
I also decided to apportion the total amount of the formula oil in the dough formulation between the amount of oil that goes into the dough and the amount of oil that is used to coat the dough ball. Otherwise, the total amount of oil would exceed the baker's percent for that ingredient. To do the apportionment, I used the expression given by member November at Reply 61 at
http://www.pizzamaking.com/forum/index.php/topic,3985.msg40104.html#msg40104. Since the calculation using that expression requires a cube root calculator, I used one I found online at
http://www.calculatorpro.com/cuberootcalculator. I have set forth the allocation of the soybean oil in the notes to the dough formulation set forth below. I also indicated how much yellow cornmeal to use, at a rate of 2.5% of the total formula flour. That is the amount you want to end up with in and on the dough and skin. I also used a bowl residue compensation of 1.5%. As before, you want to trim the final dough ball weight back to 16 ounces.
As simple and innocuous as it may appear, with no bells and whistles, here is the latest recommended PG clone dough formulation:
Spring King Flour (100%): Water (59%): IDY (0.35%): Salt (2%): Vegetable (Soybean) Oil (1.9%): Total (163.25%):
 282.02 g  9.95 oz  0.62 lbs 166.39 g  5.87 oz  0.37 lbs 0.99 g  0.03 oz  0 lbs  0.33 tsp  0.11 tbsp 5.64 g  0.2 oz  0.01 lbs  1.01 tsp  0.34 tbsp 5.36 g  0.19 oz  0.01 lbs  1.18 tsp  0.39 tbsp 460.4 g  16.24 oz  1.01 lbs  TF = N/A

Note: Dough is for a single 14" pizza; the soybean oil should be allocated as follows: 3.9 grams of the soybean oil in the dough and 1.4 grams of the soybean oil to coat the final dough ball; about 7 grams (about 2 teaspoons) of yellow cornmeal should be used on and in the final dough ball/skin; bowl residue compensation = 1.5%
Since you do not have the Spring King flour, I will leave to you to decide what flour, or flour blend, to use. For example, one possibility that comes to mind is to use a bromated flour such as the Kyrol highgluten flour (or other comparable bromated highgluten flour) and dilute it with an allpurpose flour or a bread flour to get to a total protein content of 13.2%. You would use the Mixed Mass Percentage Calculator at
http://foodsim.unclesalmon.com/ to do the calculations.
If things turn out satisfactorily, at some point you have the option of making the skins thinner, as by using a lower thickness factor value.
Peter