While Nate used a pan to make the PJ clone Cheesesticks, I believe that PJ uses a pizza screen or maybe a perforated disk (I didn't see either in the photos you posted). Also, PJ uses only the 12" dough ball, not a 14" dough ball, to make the Cheesesticks. For the 12" size, I estimated from the PJ Nutrition Facts that the amount of Garlic sauce was about 1 1/2 ounces, by weight. If you decide that you would rather go with the 14" size, the amount of garlic sauce would be about 1 1/2 x (49/36) = approx. 2 ounces, also by weight.
As for the flour, I have been suggesting that one use a flour with a protein content of about 13.4-13.6%. That is higher than the protein content of the KABF (12.7%) and Mondako (12.9%) flours. Nate used the Bouncer flour, which has a protein content of 13.8 +/- 0.3%. If you have a high-gluten flour available for use to make the PJ clone Cheesesticks, maybe you can blend that with the KABF or Mondako flour. I can help you with the calculations once you decide on the size issue. I might add that the brands of flours that I previously mentioned were selected because they are not bromated.
I don't see any other unresolved issues.