Norma,
I don't like groping around in the dark. So, I'd like to suggest the way that I think I would approach what you are trying to do. We are talking here about a fairly simple product, a par-baked crust without anything on it. We know the weight of the product (8.5 ounces), its size (14"), and we also have some nutrition data (more on this later). We know how much sodium there is in a sample size (8 ounces) and we know how much total fat and saturated fat there is in that sample. However, before I would start making a dough that might pass muster, and before trying to come up with a dough formulation, my first line of attack would be to call the company. As a professional in your case, and one who might possibly consider using the company's product, I don't think it would be out of line for you to want to know what is in the product, including type of flour (which relates to taste and texture), whether the flour is bromated or not (for health reasons), and the type of fat used in the product (mainly for taste reasons). I would perhaps also ask why a sample size (8 ounces) is less than the 8.5 ounces that is given as the weight of a 14" par-baked crust. Next, depending on what I learned, I might ask if it is possible to get some samples to try out (and to examine more closely for clues).
Looking at some of the nutrition data at the Ultra-Thin website, I think it is safe to say that the product you are considering does not contain animal fats or shortening. I believe they are using an oil of some sort. Examples of oils that meet the 7 grams of total fat and 1 gram of saturated fat include olive oil and soybean oil, but no doubt there are other oils with the same lipid profile. If you do some research at the nutrition data website at
http://www.nutritiondata.com/, you should be able to find them. I would look at the one tablespoon values since they are more likely to apply to the weight of a typical 14" par-baked crust. FYI, for a lipid profile of 7 grams of total fat and one gram of saturated fat, it appears that we are talking about 1 1/2 teaspoons of oil for an 8 ounce sample of the product in question. However, that 8-ounce sample is apparently on a par-baked basis, not raw dough. There is some loss during baking but I would be surprised if it is more than say, 5%. So, in arriving at a baker's percent, I would adjust the weight of the sample before calculating the baker's percent.
In a similar vein, there is 750 mg of sodium in an 8-ounce sample. There is a very small amount of sodium in flour and in oils in large quantities, but I believe the bulk of the sodium is from added salt. 770 mg of sodium represents about a third of a teaspoon of table salt. That value might enable you to calculate the baker's percent on the "adjusted" weight of the par-baked product (that is, adjusted to compensate for losses during baking).
It is also possible that there is some added sugar in the product under consideration. There may be some sugar in the flour or released by enzymes or transformed during baking, so it is hard to say how much without doing more research. Or maybe the company can tell you if there is any sugar in the dough (which could be a legitimate concern for those on low-glycemic diets).
There are still some missing items, like the hydration and amount of yeast and the nature of the fermentation, but I would rather address these issues after I gather the information from trying the other approaches mentioned above.
For your additional information, if we assume that an 8-ounce sample loses 5% during baking, an unbaked sample would weigh 8.4 ounces. For a 14" dough skin, the corresponding thickness factor would be 8.4/(3.14159 x 7 x 7) = 0.05457. It might be worth weighing a 14" skin both unbaked and par-baked to ascertain more accurately the extent of the weight loss. Then, one might be able to come up with a set of baker's percents to use in future iterations.
Peter
