On the matter of the amount of cheese, if you were to increase that amount by a half-ounce, you would still be within the limits if we assume a 13% weight loss during baking. However, with rounding of Nutrition Facts, you could go to 4 ounces and still be OK.
If you decide to repeat the Parkay Squeeze garlic sauce clone, you might omit the pinch of salt next time. I don't know which Butter Buds product you used, and in what amount, but a teaspoon (2 grams) of the Butter Buds Sprinkles contains 60mg of Sodium (http://www.butterbuds.com/nutritionfacts/sprinkles.html
). A bit over a teaspoon of the Buds Sprinkles would put you within earshot of the PJ Nutrition Facts for Sodium for the PJ Garlic sauce.
I don't have a good explanation for the disparity in the two samples of the PJ Garlic sauce you examined. It may be that the two samples came from different lots or were made at different times or had different ages. Or maybe there is an inherent chemical instability in the underlying product itself. If I had to pick a reason, I think it would be the latter since the peel-off label on the mini-tub of the PJ Garlic sauce says to shake the product. That tells us that there must be some separation of the ingredients used to make the product. Even the container for the Parkay Squeeze product says to "shake well" (and refrigerate).
Sometime you might try using a pizza screen in lieu of the perforated disk. Neither was designed for deck oven use even though some pizza operators use them in their deck ovens. But, at this point, I would say that as between the screen and disk, the screen is perhaps the more commonly used in deck ovens.