I wish you luck, there are hundreds of dough recipes out there, and I've made a few of those, but nothing ever comes close to the taste of a dough I've tasted at my local pizza joint.
#1, you MUST use high gluten flour - it tastes totally different from regular flour, and is the only flour pizza joints use, here where I am and at the large pizza chains.
I was watching Emeril Live on Friday night, they had a pizza guy on and he spoke of the flour he uses several times - and that is high gluten flour.
The other thing is the oven, home ovens just don't bake the same way a commercial oven is.
My first suggest to you, is to make a dough yourself with a recipe you feel comfortable making, and use high gluten flour, - then run it through your pizza oven, and see what the result is......
If you are already in the pizza business I find it strange that somebody hasn't already given you a recipe, - from what I understand, it's not the recipe that is so different, it's the high gluten flour and ovens that make the difference.
Btw, I taped the whole Emeril show, and it was a good one ! They showed Emeril's guest in his pizza joint making the dough from scratch, then how the machine he uses to make the dough into perfect sized pizza balls, then how he lets them proof,..... then he showed how he make his award winning pizza sauce - amazing !