It's been a while but when I was doing my research on this matter, I believe that I came to the conclusion that the two Lamonica's are not the same.
With respect to the Costco dough balls, when I sampled one of their pizza slices in Massachusetts (as I reported earlier in this thread), I did ask whether they sold the brand of frozen dough balls they used for their in-store pizzas somewhere in the store. I was told no. I did not think to ask if they would sell me a dough ball. Even if I had and they sold me one, I would have had no way to make a pizza out of it.
I will be interested to learn whether Lamonica's (the frozen dough ball maker) will sell you frozen dough balls. Lamonica's sells through distributors, a list of which is given at http://www.lamonicaspizzadough.com/online/Distributors.html
. If you look at the third paragraph from the bottom of Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,9121.msg83041.html#msg83041
, you will see that Lamonica's does not sell direct to end users.
FYI, I did attempt to make a clone Lamonica's frozen dough, which I defrosted and used to make a pepperoni pizza. I do not have an 18" perforated disk but I have a 16" perforated disk (a PizzaTools PSTK dark anodized). To make an 18" pizza, I superimposed the 16" disk on an 18" pizza screen. I fairly heavily oiled the 16" disk. What I did not anticipate is that the oil would drip through the holes in the disk and through the screen. When the oil hit the lower heating element in my electric oven, that caused a lot of smoke and set off my alarm system. That sort of thing would not happen in one of the conveyor ovens that Costco uses.
I usually keep copies of my experiment worksheets so if you decide that you would like to try to make your own Lamonica's clone dough, I think I should be able to find my notes on my experiment.
Thank you for the compliment on my detective skills. For me, that is one of the fun parts of the study of pizza making.