Before moving on to the next step, if there is one, I have some thoughts, comments and suggestions.
1. The Ball Fruit-Fresh product. This product includes dextrose as its main ingredient, followed by ascorbic acid (Vitamin C) and citric acid. Dextrose is a glucose form of sugar and is about 20% less sweet than table sugar. However, using this product you will be adding a sugar form to your dough, which might add another effect to the finished dough and pizza. The extent of this effect will have to await the final numbers and actual tests. If the intent is to use Vitamin C to test its effects on the finished dough and crust, I would use pure Vitamin C and not have to assess the effects of dextrose and citric acid on the finished product. Vitamin C as a pure powder can be rather expensive in health food stores although grinding a Vitamin C tablet without any other additives would be an inexpensive alternative. When Vitamin C is added to flours, it is usually in parts per million. So, measuring out the amount of Vitamin C to use can, in itself, be a challenge. You might also want to check the flour bag for your Better for Bread flour. It is my recollection that at one time General Mills used ascorbic acid in its Harvest King flour before it changed the name to Better for Bread.
2. Lecithin granules. I can get information on a generic lecithin from the SelfNutritionData website, but after doing a couple of quick checks, I saw that there were variations in the numbers that give me less confidence on the quantity to use for your purpose. I'd like to suggest that you do some weighings of your particular lecithin product. Specifically, I'd like you to measure out 1/4-cup of your lecithin granules using a 1/4-cup metal measuring cup (without a lip). You should use a tablespoon or the like to lift the granules into the measuring cup, using the Textbook method, and sweep the top of the measuring cup. Of course, you should tare out the weight of the measuring cup. I'd like you to repeat the weighings five times and give me the average of the five weights. If you would like me to calculate the average, you can give me the raw data. I suggest that you use gram weighings.
3. Gelatin. Again, I believe I can get data on pure gelatin from the SelfNutritionData but not on a product that also includes fumaric acid, sodium nitrate, potassium sorbate, (mold inhibitor), salt, and dimethypoly siloxane (prevents foam). God only knows what all of those added chemicals will do to a pizza dough and the finished pizza. If the objective is to test the effects of gelatin, I would go with a pure version. However, that is your call. But, again, I will need you to do five similar weighings as discussed above in relation to the lecithin granules.
4. High heat non-fat milk powder. The information you provided does not give weight to volume conversions. Also, I have noted from my own experience that different brands of dry milk powder have different conversion values. In your case, I suggest that you take five weighings as mentioned above and give me the average or the raw data.
I will await you guidance before proceeding.