check out my posts on the old round table thread where I talk about making "sir pizza" style. Sir pizza is a spin off of Pizza King, with the same basic recipe. The numbers and percentages I used in that thread are the same ones I use now, and I feel like I have been able to duplicate the pizza. I don't think sir pizza/pizza king are using milk powder, so leave that out.
Its a very dry dough, and the best luck I have had making these at home is with a bosch universal mixer (which is great for low hydration dough) or even with a food processor. A kitchen aid mixer wont work for this recipe because the dough is too dry.
Sir pizza uses all trumps bromated flour, but if you want to avoid bromate you can get very close with harvest king (better for bread) flour.
I have found that I can duplicate it without laminating the dough (I don't think pizza king/sir pizza laminates, but I could be wrong)
I let the bulk batch of mixed dough double in size, I then form dough balls and let the dough balls double in size (or more) before I use them. Once the dough is proofed properly I roll out the dough with a rolling pin, then let the unbaked crust sit for about a half hour before topping and baking. This gives the dough a little time to relax from the rolling pin, and will yield a more tender dough.
Sir pizza blends provolone with their mozzarella cheese.