Here's some information I originally intended to include in the original post. It's the list of ingredients on the back of the take & bake packaging, in case my picture of the packaging is not clear enough to read:
DOUGH: enriched flour [bleached wheat flour, malted barley flour, niacin, reduced iron, potassium bromate, thiamine mononitrate, riboflavin, folic acid], water, dry mix [maltodextrin, nonfat dry milk, sugar, salt, encapsulated salt, starch], breadcrumbs [bleached wheat flour, yeast, sugar, and salt], whole eggs, yeast, soybean oil, cornmeal, dough conditioner [sodium metabisulfate and other edible excipients]
SAUCE: tomato puree [water, tomato paste], sugar, salt, citric acid, spices, xantham gum and extractives of paprika
PROVOLONE (I'm not transcribing the ingredients for this because I don't consider it necessary)
PEPPERONI (I'm not transcribing the ingredients for this because I don't consider it necessary)
ROMANO/OREGANO BLEND (I'm not transcribing the ingredients for this because I don't consider it necessary)
CONTAINS: Egg, Milk, Wheat
There are a few things on the ingredient list that stand out to me. First is "potassium bromate." I'm thinking "potassium bromate" suggests that this dough is made with hi gluten flour. I did not expect to see "potassium bromate" listed as an ingredient. That's one of the things I hoped Peter would notice and maybe discuss.
Another thing that stuck out to me was "whole eggs." I thought Donatos had switched from whole eggs to powdered eggs.
The other thing that stood out was the inclusion of sugar in the sauce. I have not included sugar in my Donatos sauce, and I don't think there used to be sugar in their sauce (or at least much sugar). However, when I had Donatos last summer, there was a very noticeable amount of sugar in the sauce. I think the added sugar may be a fairly recent change.
So here's my translation of important dough and sauce ingredients, listed with most heavily used ingredients first (according to the packaging, which I think is somewhat misleading due to the use of "dry mix" and whatnot).
HG Flour (bromated)
(Nonfat dry milk, Sugar, Salt)
This is interesting because my current Donatos dough formula has eggs listed as the third most heavily used ingredient, and by far (see below). I can't figure out why breadcrumbs is listed before eggs.
I didn't list cornmeal because I'm fairly certain cornmeal is only used on the bottom of the skins, which suggests that the cornmeal percentage is very small. Similarly, I didn't list dough conditioner because it's listed after cornmeal, which suggests its percentage is also very small.
MY CURRENT DONATOS DOUGH
100% HG flour
?? Nonfat dry milk
I've only tried cloning Donatos once, but this dough was very close to Donatos dough. (I know it was close because I worked at Donatos for well over a year.)
I think the sauce is fairly straightforward. If you know what Donatos sauce tastes like, you can probably nail it with just this list. But one thing most people may not know about Donatos sauce is that it's almost the consistency of a liquid.