You should use your best judgment on the amounts of cheese and sauce to use with the Sloan dough. You might look at the Robbinsville photos to get a feel as to the amounts of cheese and sauce to use, and also on a relative basis. But, in any event, the amount of cheese should be used sparingly.
As for the tomatoes, I would use two parts of the RedPack whole tomatoes in purée to one part 6-in-1 ground tomatoes with extra heavy purée. These are the canned tomatoes that you showed in photos in an earlier post.
Since it does not appear that De Lorenzo/Robbinsville used the top oven/bottom oven bake method, or vice versa, I would use your deck oven at work as you normally would but with a bake time along the lines mentioned in your visit to De Lorenzo/Sloan. I think you want the bake time to be long enough to get the charring of the crust without turning the pizza into a cracker. So, you may have to carefully monitor the bake temperature.
Congratulation on getting the Best Bakers flour from General Mills. Once you report back on your results with the Sloan clone pizza, hopefully I will be in a better position to come up with a Robbinsville clone dough formulation for you to try with the new flour.