The problem with what you would like to do is that companies like Pillsbury use commercial/professional ingredients that are readily available to them, and at low cost because of their purchasing power, but hard for individuals to come by at the retail level. And if individuals are able to locate the same ingredients, they can be quite expensive. I'll give you a few examples of what I am talking about. Consider something as simple as Partially Hydrogenated Soybean And/or Cottonseed Oil, or, more commonly, shortening. At the industrial level, that is a cheap and readily available product. But, at the retail level, you will be rather hard pressed to find it. Most shortenings available at the retail level have been reformulated over the years to get the Trans Fats down. The same thing has happened with margarines that can also contain partially hydrogenated soybean and/or cottonseed oil.
Ass for ingredients like glucono delta-lactone, which I understand to be an acidic component of the Leavening used by Pillsbury, and the Dextrose and Xanthan Gum, all of these can be found online at the retail level, but they are not necessarily inexpensive. For example, all three of these ingredients can be found at http://www.myspicesage.com/
As for the flour, I would guess that Pillsbury is using a basic bleached, enriched, unmalted all-purpose flour like the one described at the General Mills website at http://www.professionalbakingsolutions.com/product/hr-flour-soft-wheat-all-purpose-bleached-enriched-50-lb/14467000?mct=Flour&ct=all-purpose&typ=Type
. However, a pastry flour or a cake and pastry flour can also satisfy the flour component of the ingredients list for the flour used by Pillsbury. See, for example, the GM specs at http://www.professionalbakingsolutions.com/product/helmet-pastry-flour-bleached-enriched-50-lb/54111000?mct=Flour&ct=pastry&typ=Type
and at http://www.professionalbakingsolutions.com/product/sperry-cake-pastry-flour-bleached-enriched-50-lb/57541000?mct=Flour&ct=pastry&typ=Type
In your case, and as discussed more fully below, it might be possible to find retail-level substitutes for the ingredients used by Pillsbury, but there is no guarantee that you will achieve the same results. Also, there are many other barriers to reverse engineering and cloning the Pillsbury pizza dough. These include zeroing in on the type of flour that Pillsbury is using; the dextrose/sucrose split of the Sugars; the Sodium split between the sodium in the form of salt, the sodium in the flour, the sodium in the baking soda and the sodium in the xanthan gum; and the percents to be allocated to the above nutrients, and to the glucono delta-lactone, the Vital Wheat Gluten, and Xanthan Gum as well. In this vein, your analysis of the Sodium nutrient is basically correct but it it is not entirely from table salt. As noted above, it also includes the Sodium in the flour, albeit only a few mg, and the Sodium in the baking soda (about 1231mg sodium per teaspoon for a generic baking soda as shown at http://nutritiondata.self.com/facts/baked-products/5127/2
) and the Sodium in the Xanthan Gum. Since there is no other leavening agent, such as yeast, there will have to be enough of the Pillsbury Leavening to allow the dough to rise sufficiently during baking.
If I haven't discouraged you thus far, I will say that there are some tests that you can conduct in a home setting on a sample of the Pillsbury Classic Pizza dough in order to ascertain the type of flour Pillsbury may be using, including an approximation of the protein content, and to determine the hydration of the Pillsbury dough. These tests are the gluten mass test and the hydration bake test. If you would like to proceed with such tests, let me know and I should be able to link you to places where either Norma or I, or both of us, discussed such tests. However, you may well find that it is far easier and cheaper just to continue to purchase the Pillsbury pizza dough product.
Of course, there is also an appproach that you can take that says to use a basic bleached all-purpose flour (even if malted) or a pastry/cake flour supplemented in either case with vital wheat gluten, a common type of shortening with mono and diglycerides (or an inexpensive margarine with the mono and diglycerides and adjusting for the salt and water in the margarine), plain old table sugar, salt, a supermarket baking powder leavening agent (such as Clabbr Girl), and water.
In the above context, 24 grams of Sugar, which presumably includes the added Sugar, the Dextrose and the Sugars in the flour, is equivalent to about two tablespoons of table sugar, although one might want to use less than that because dextrose is about three-quarters as sweet as table sugar (http://owlsoft.com/pdf_docs/WhitePaper/Rel_Sweet.pdf
Additionally, 12 grams of a basic vegetable shortening, such as a Crisco product, which has the correct ratio of Sat Fat to Total Fat (http://www.crisco.com/products/ProductDetail.aspx?GroupID=17&ProdID=803
), comes to about a tablespoon. For the water, you would add enough water to the all-purpose flour or pastry/cake flour as supplemented with the vital wheat gluten to approximate the consistency and feel of the Pillsbury pizza dough product. For future purposes, the amounts of flour/VWG and water to achieve that result should be duly noted. By my calculation, backing out the Sugars and Total Fats would leave about 12.5 ounces for all of the other ingredients mentioned above (the flour/vital wheat gluten, water, salt, and leavening agent). I would ignore the Xanthan Gum for now.
For ease of reference, the Pillsbury Classic Pizza dough product is presented at http://www.pillsbury.com/products/pizza-crust/classic-pizza-crust