What else can we learn from the ingredients? Anyone with experience trying to decipher ingredients? Pete-zza?
Does the "wheat" ingredient really mean that something is added besides wheat flour?
One thing is certain. The listing of ingredients on the box is not by predominance of ingredients by weight. A more logical sequence would be flour, water, olive oil, yeast, salt, and wheat. However, because frozen dough usually uses a lot more yeast than normal, to offset the damage done to yeast by freezing dough, an alternative sequence might be flour, water, yeast, olive oil, salt and wheat. By "wheat", I am guessing it is vital wheat gluten since adding vital wheat gluten is quite common for frozen doughs. For example, Pizza Hut, which uses a lot of frozen doughs in its business, uses vital wheat gluten in just about all of such doughs. See, for example, http://www.pizzahut.com/Files/PDF/ph_ingredients.pdf
. What we don't know is how much vital wheat gluten might be used, even on a relative basis.
I might add that Donatos, which also ships frozen dough to its stores (I believe already in skin form), also uses vital wheat gluten in such doughs, according to the following ingredients information that was supplied to me some time ago by Donatos:Traditional dough: Enriched bleached flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid), water, yeast, shortening (partially hydrogenated soybean oil), may contain 2% or less or the following: sugar, salt, whey, dough conditioner (vital wheat gluten, datem, ascorbic acid), buttermilk powder, (buttermilk whey, sodium caseinate and lactic acid), modified cornstarch, maltodextrin, corn meal natural and artificial flavors.
There are also some frozen dough producers who use whole wheat, wheat starch or wheat protein isolates in "white" frozen doughs, such as bread doughs, so it is possible that "wheat" in the Lamonica's frozen dough balls is one of those forms. I believe that wheat protein isolate is similar to vital wheat gluten but with a slightly higher protein content (around 90%). For an example of the use of whole wheat in an otherwise white flour frozen dough, see the frozen pizza dough product sold at Walmart's, at http://www.walmart.com/catalog/product.do?product_id=10448680#ProductDetail
The nutrition information on the Costco slices you provided is incomplete. Even with better data, it is hard to decipher and deconstruct the nutrition data to arrive at the underlying dough formulation, even for the simplest pizza comprising only sauce and cheese (and not pepperoni with all of the salt, fat, dextrose sugar, and cholesterol). Also, companies report nutrition data differently. Most report nutrition data based on baked pizzas but some, such as Papa Gino's, reports nutrition data based on unbaked pizzas, or so I was told by an official at Papa Gino's in the case of its pizzas.
Based on thirty ounces of dough for an 18" pizza, the corresponding thickness factor is 30/(3.14159 x 9 x 9) = 0.1178926. That represents a medium crust thickness. It is less than what Papa John's uses for its doughs based on my research on that subject.
If I were attempting to come up with a Lamonica frozen dough clone, I would be inclined to be guided by the principles that I laid out for frozen dough at Reply 721 at http://www.pizzamaking.com/forum/index.php/topic,576.msg62457/topicseen.html#msg62457
, except that I would leave out the honey and soy and replace part of the formula flour with vital wheat gluten. I would then use the Dough Weight option, at 30 ounces for an 18" pizza, in the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
(and replace part of the formula flour with vital wheat gluten). It is important to keep in mind, however, that static freezing of dough in a standard home refrigerator freezer compartment, or even a standalone freezer, is not the same as the type of freezing used by commercial frozen dough ball producers like Lamonica's. They use blast freezing using very expensive equipment and temperatures of from -25 degrees F to -65 degrees F. For a useful discussion of both static freezing in the home and blast freezing, see this PMQ Think Tank thread: http://thinktank.pmq.com/viewtopic.php?p=20450#20450
What Marc posted was very helpful if only to rule out certain ingredients that are also commonly used in making frozen dough balls, like sugar or some other sweetener, or soy, for example. What is somewhat disturbing, however, is that Lamonica's did not list the ingredients by predominance of weight, which is a fairly standard industry practice. Who knows whether they may have left something out?