I decided to go back and re-read the various documents we found on chemical leavening systems to further solidify my understanding of such systems. I then decided to look at the chemical leavening systems used by General Mills in the Betty Crocker and Bisquick products that you experimented with to see if I could divine the logic used in those leavening systems. Here is the summary of the chemical leavening systems used in those products:Pouch Betty Crocker Pizza Crust Mix: sodium aluminum phosphate (aka SALP) and baking soda (this is a single-acting leavening system); there is also yeast in the mix.
Pouch Bisquick Buttermilk Biscuit Mix: baking soda, SALP and monocalcium phosphate (this is a double-acting leavening system).
Pouch Bisquick Cheese-Garlic Biscuit Mix: baking soda, SALP and monocalcium phosphate (this is a double-acting leavening system).
Box Bisquick Original Pancake and Baking Mix: baking soda, SALP and monocalcium phosphate (this is a double-acting leavening system).
Pouch Betty Crocker Muffin Mix: baking soda and SALP (this is a single-acting leavening system).
Pouch Betty Crocker Banana Nut Muffin Mix: baking soda and SALP (this is a single-acting leavening system)
What I concluded from the above pattern of use of the chemical leavening systems is that if a mix is to be made into a batter or other mixture quickly and the product is to go into the oven promptly, there is no need to use a fast-acting acid. A slow-acting acid (in a single-acting context) will suffice. The production of carbon dioxide will occur during baking. If there is to be an initial mix and some bench time, or if it will take more than just a few minutes to prepare the final product using the mix, then using a double-acting leavening system seems to make sense.
In your case, with your experiments using the mixes with "goody bags", you inherited the chemical leavening systems used in the various General Mills mixes. Those leavening systems make sense for a dough that is going to ferment for several hours, much as it does for a biscuit mix that typically takes about 15 minutes to turn into biscuits. One of the things that I also learned is if a double-acting leavening system is used, there will be some initial production of carbon dioxide due to the fast-acting acid but it will cease (level off) after only a few minutes and will thereafter resume carbon dioxide production once the product in question is baked. If you were to decide that you want to make a really fast pizza dough within say, five minutes, you would perhaps go with a combination of SALP and baking soda. You wouldn't use the fast-acting acid (see more on this below). Alternatively, if you were to decide that a pizza dough that can be made within say, 15 minutes or more, is what you are after, then I think you would go with the baking soda, SALP and monocalcium phosphate. I believe that you could use a leavening system using sodium aluminum sulfate (aka SAS) instead of SALP, as is the case with the Clabber Girl retail baking powder, I think that the SALP may be a better choice for your purposes because it works more slowly than SAS. The final answer on this would depend on the desired mix, bench and fermentation times.
For your additional information, I believe that the Clapper Girl baking powder you have been using conforms to the Double Acting Formula No. 1 as presented at page 72 of the article at http://www.google.com/books?id=rU1wQotD3jIC&lpg=PP1&pg=PA54#v=onepage&q&f=false
. I can't tell you the actual percents of the three components--only that the pecking order of the Clapper Girl baking powder is the same as the Double Acting Formula No. 1.
I don't think that you have to rush to make decisions on how to proceed in the short term. You might want to await the results of a dough formulation that tries to mimic the combination of the Bisquick Original Pancake and Baking Mix and the Bisquick Buttermilk biscuit mix that produced the Sukie pizza that you liked so much. I feel comfortable about how you might proceed once you get the various samples of chemical leavening ingredients. I think I have the math part under control also, although I have not yet put pencil to paper to come up with numbers. Using the neutralizing values (NVs), which is the math part, is considered to be a starting point. This means that some experimentation is likely to be necessary to come up with a final workable solution.
I should also mention that all of the pizza mixes that were set forth in Reply 23 at http://www.pizzamaking.com/forum/index.php/topic,13686.msg137206.html#msg137206
use some combination of SALP and baking soda--but no fast-acting acid like monocalcium phosphate. That seems to be pretty much standard operating procedure for such mixes. All of those mixes also use yeast. The only pizza crust mixes that I am aware of that do not use any chemical leavening system is the Weisenberger pizza crust mix (http://www.pizzamaking.com/forum/index.php/topic,13931.msg139903.html#msg139903
) and the Eagle Mills mix (Reply 25 at http://www.pizzamaking.com/forum/index.php/topic,13686.msg137231.html#msg137231
). I have not conducted an exhaustive search for all pizza crust mixes so there may be other examples.