the dough is from current job, now sure how much they use since i dont make, at my past job it consisted of just flour(57.5 lbs),salt(1 3/4, water(34.25) and yeast(3). ive worked at 3 different shops and they all make the sauce different(of course),
The current one consists of dominco vitale heavy pizza sauce, 6 in 1,pelican pelate,basil,oregano, salt,sugar and basil
another place used-5 cans of full red fully prepared pizza sauce and some water
another used 1 full red pizza sauce(not prepared), 1 7/11, some water, salt, basil(sometimes pesto), and olive oil
I 've also worked with different cheeses- Grande, Marino(looks and taste like plastic, horrible cheese shredder didnt even want to cut it), Assoluti, some other brand but i can remember what it was called.
the bolded formulas and cheese are my favorite and i would use those to make my pizzas if i had a shop.