I'm glad that you are persisting with your efforts to clone the Monical's pizza. If you had told me that the first two photos were of your pizza and the last three photos were of the Monical's pizza, I would have believed you. You did a nice job.
It is always difficult to reverse engineer and clone a pizza that you have never eaten before, which was the challenge that I was confronted with when I attempted to reverse engineer and clone the Monical's thin crust pizza. This means that you have to analyze the best information available publicly and draw the best conclusions possible under the circumstances. There will also be differences in a home setting because of the relative simplicity of our stand mixers and ovens compared with a commercial operation.
Out of curiosity, I went to the Monical's website today to see what, if any nutrition information, is now available to interested parties. I found the following document: http://www.monicalspizza.com/UserFiles/file/Individual%20Pizzas.pdf
. Examining that document, which was updated as of 6/25/09, I saw that they no longer indicate the size of the Thin Crust Individual pizza to which the nutrition information applies. However, since I kept a copy of the nutrition information that I used to do my original Monical clone analysis, I recognized the nutrition information as being that for an 8" thin crust pizza. It was the 8" data that I extrapolated to the 14" size based on information originally made available by Monical's that said that an 8" pizza was equal to 1/3 of a 14" pizza.
As noted before, the best information to date suggests that the only ingredients used to make the Monical's dough are flour, water and yeast. And no salt or oil. However, in reviewing the current Monical's nutrition information (and re-reviewing the earlier nutrition information), there is some sodium and fat listed as being present in the dough. However, in the case of sodium, the levels of sodium are so low as to suggest that the sodium is the sodium that is naturally present in very small quantities in the flour itself. For example, when I converted the sodium levels for a 14" Monical's clone dough, it was equivalent to 5/1000 of a teaspoon of table salt. So, it is about zero for all practical purposes (and effectively confirms that no salt is added to the Monical's dough).
With respect to the fat content of a typical 14" Monical's clone dough based on the current nutrition information, it is about 1%. However, there is also a small amount of fat naturally present in the flour, so the total oil quite possibly includes the oil naturally present in the flour plus some added oil. However, if I had to guess, it is possible that some oil is dribbled onto the sides of the mixer bowl to make it easier to remove the dough from the mixer bowl. This is a common technique that Tom Lehmann has discussed before. In fact, I believe his video with Jeff Zeak for the NY style dough demonstrates this technique. Using oil in this fashion might not be viewed as being the same as adding the oil directly to the dough, especially if the dough goes directly to the sheeting equipment without working the oil into the dough. BTW, 1% oil for the dough formulation in Reply 27 (at http://www.pizzamaking.com/forum/index.php/topic,600.20.html
) comes to about 2/3 teaspoon (vegetable or olive oil) for a 14" pizza. Your use of 20 grams oil for 200 grams of flour would be 10%, and clearly far outside of the range of the Monical's dough.
I feel quite comfortable with the dough formulation that I set forth in Reply 27 based on my analysis at the time I posted that dough formulation. However, there have been some changes in the nutrition information that is now on the Monical's website. One area that might be worthy of further investigation is to use a smaller thickness factor. The Monical's nutrition information has never given the weights of their different pizzas from which to attempt a calculation of the weight of the dough used to make their pizzas. One would have to purchase a typical Monical's pizza (I would suggest a basic 14" cheese pizza), weigh the pizza and, using the nutrition information for sauce and cheese, try to work backwards to determine the weight of the crust itself and make adjustments to compensate for losses during baking. The adjusted dough weight could then be used in relation to the pizza size (14") to determine a more accurate thickness factor.