There is perhaps no one more anal than I when it comes to seeking perfection in the numbers, even when I know that it may be a fool's errand, but the reality is that most dough formulations can tolerate reasonable changes in the amounts of ingredients. So, for example, when a dough formulation calls for, say, 5% oil, using 4% or 5% oil is not likely to be detectable by the average eater. Also, different people have different taste tolerances to things like salt, sugar and oil and especially salt and sugar. What is as important in my opinion as the amounts of ingredients is the thickness of the crust in relation to the pizza size (which is something that I often struggle with when I have never tried the pizza I am trying to replicate), and also the overall look and feel of the pizza. So, if you are going to mimic a pizza like the Round Table pizza, for the full experience ideally you want your clone to look like a Round Table pizza. The photo of the Round Table pizza that John posted doesn't look like the photos that I used to see of the Round Table pizzas of old, that is, before the bankruptcy filing.