I'd like to suggest that we work with baker's percents and weights. You will see why in a few moments. Plus, we can always convert back to volumes later on once we zero in on what might be the "final" formulation.
Looking at your formulation that you posted earlier today, and assuming a 48% hydration ratio, this is what I get from a baker's percent and weight basis:
100%, Flour, 16 oz.
48%, Water, 7.68 oz.
2.46%, Salt, 0.39 oz.
1.76%, Crisco, 0.28 oz.
0.88%, Sugar, 0.14 oz.
0.32%, Non-fat dry milk, 0.05 oz.
1.0%, Yeast (IDY), 0.16 oz.
Total dough weight = 24.7 oz.
Looking at the formulation as I have converted the ingredients to weights, I don't believe that your formulation is quite correct. I say this because the FDA laws and regulations regarding labeling require that ingredients on labels be listed in the order of predominance, by weight. Putting the water and flour aside for the moment, that means that in the ingredient list you provided, there is more salt by weight than Crisco, more Crisco by weight than sugar, more sugar by weight than non-fat dry milk, and more non-fat dry milk than yeast. (For ease of comparison see: Ingredients: enriched bleached wheat flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), salt, partially hydrogenated soybean and cottonseed oil, sugar, non-fat dry milk, yeast.)
Unless RT has legally been able to get around FDA labeling requirements, yeast should be the lightest ingredient (by weight) on the list. Looking at the other ingredients, I see that salt is at 2.4%. That is high by most standards, but it may be OK for a cracker-type dough because it will retard fermentation and prevent the dough from rising too much, which may be good for that style of dough. If you'd like, as you tweak the formulation, you can boost the amounts of the other ingredients, by weight, especially the non-fat dry milk (which is very low), yet keep yeast at the bottom of the list. I'm no expert on cracker-type crusts, but I do know that sugar at around 1% and non-fat dry milk at around 3-4% are typical numbers.
If it will help for comparison purposes, and since Zack has said that DKM's recipe is close to RT's, here is the DKM formulation as I converted it to baker's percents and weights:
100%, Flour, 16 oz.
38.9%, Water, 6.23 oz.
3.1%, Oil, 0.49 oz.
1.32%, Sugar, 0.21 oz.
1.25%, Yeast, 0.20 oz.
1.23%, Salt, 0.197 oz.
Total dough weight = 23.33 oz.
As you can see, there is a lot of latitude between the third through sixth ingredients. That is why it is so hard, without further information, to determine accurate baker's percents. And that is why I was asking questions about correlating total dough batch weight (35.25 pounds) to numbers of dough balls and corresponding pizza sizes, and the methodology for converting dough pieces to specific disk sizes. If I had to guess, and from what you have said, it sounds like RT puts a piece of dough with a weight corresponding to a particular pizza size through the sheeter three times and then cuts a skin, "cookie cutter" style, to fit the corrensponding sized disk. I assume they try to keep waste down to a minimum and try to closely correlate dough weight with pizza/disk size. (Query: Do they use different disk sizes for different size pizzas?)
I might also mention that you cannot assume that the RT mix uses instant dry yeast (IDY). There may be a temptation to think that IDY is being used, since IDY is commonly added dry to other dry ingredients, but many bakers and pizza operators use active dry yeast (ADY) in the same manner. If you know for a fact that the yeast in the RT mix is IDY, then you can proceed based on that understanding. Otherwise, you may have to play around some more with your formulation. At the end of the day, the type of yeast may not really matter all that much (and the same may apply to other ingredients), but if the objective is to get close to what RT does, then those matters can't be entirely ignored.