Norma,
I have been doing a lot of thinking and playing around with the numbers some more this morning. That is what has delayed my response.
By way of recapitulation, our original numbers assumed that we were using only white flour, such as All Trumps or Kyrol. Based on all of the calculations I did, I believe that I had a fairly good idea as to the caloric value of the flour used by UltraThin to make a 14" parbaked crust. However, until you got the ingredients list from UltraThin, we did not contemplate a blend of white flour and whole wheat flour. At this point, we don't know the types and brands and the specs for the flours that UltraThin is using. Consequently, we have arbitrarily restricted ourselves to the types and brands of flour you have on hand. The difficulty operating in this context is that we are essentially trying to solve an equation that has three unknown variablesthe total weight of the flour blend, the weight of the white flour, and the weight of the whole wheat flour. Moreover, the combined caloric values of the two flours have to equal the caloric value of the flour blend that I calculated based on the data at hand. There are many possible combinations of flours that can meet the total caroric requirement. What that means as a practical matter in our case is that the results you get will be dictated by the particular flours you are using and their quantities, as well as the methods you use to make the parbaked crusts. I still think we are in the right church but we are still trying to find the right pew.
For the next iteration, I would like to see you use a small amount of whole wheat flour since that comports with what we know about the UltraThin dough formulation based on their ingredients list. I am somewhat concerned that if we leave out the whole wheat flour that might affect the weight loss during baking. And that would affect all of the numbers that flow from that value. With this objective in mind and using the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, I have set forth below a revised version of the last dough formulation you used but where I increased the total amount of dough so that you have a better chance of achieving a 13" dough skin that weighs 7.70 ounces. Rather than using a bowl residue compensation factor as I earlier proposed, I decide instead to just increase the starting skin size to 14 1/2" rather than 14". Hopefully, that difference will be sufficient for you to get the proper weight (7.70 ounces) for the 13" skin.
Based on your last experiment using the regular KA whole wheat flour and some new calculations I came up with this morning, I suggest that you use 7.75% whole wheat flour. On paper, that amount of whole wheat flour, along with your Kyrol highgluten flour, seems to fit the UltraThin nutrition profile. Also, since 7.75% is a modest quantity, it might also give us a clue as to whether we are still too high.
Flour Blend*(100%): Water (40.8412%): IDY (0.011%): Salt (0.9273%): Olive Oil (3.27115%): Baking Soda (0.35%): Garlic Powder (0.40%): Total (145.80065%):
 186.16 g  6.57 oz  0.41 lbs 76.03 g  2.68 oz  0.17 lbs 0.02 g  0 oz  0 lbs  0.01 tsp  0 tbsp 1.73 g  0.06 oz  0 lbs  0.31 tsp  0.1 tbsp 6.09 g  0.21 oz  0.01 lbs  1.35 tsp  0.45 tbsp 0.65 g  0.02 oz  0 lbs  0.16 tsp  0.05 tbsp 0.74 g  0.03 oz  0 lbs  0.28 tsp  0.09 tbsp 271.42 g  9.57 oz  0.6 lbs  TF = 0.057978

*The Flour Blend comprises 92.5% Kyrol bleached and bromated highgluten flour (172.20 grams/6.07 ounces) and 7.5% KA regular whole wheat flour (13.96 grams/0.49 ounces)
Note: Dough is for a 14 1/2" skin from which a 13" skin weighing 7.70 ounces is to be cut; thickness factor = 0.057978; no bowl residue compensation factor
As I was evaluating the results of your last experiment, and particularly protein values, I theorized that it is possible that UltraThin is using a lower protein flour (the white flour) rather than a highgluten flour such as the Kyrol. This is a possibility that I will soon be looking into. However, I think that it is important to proceed along the lines mentioned above for the next experiment since the results you get, and particularly the weight loss data, is a critical piece of data that drives just about all of the other data.
Peter