I think it is asking a lot for a frozen pizza to replicate a pizza that is made in a pizzeria. Unfortunately, there is no information like Nutrition Facts for the pizzas that HRI makes in its pizzerias. Also, when you try to translate a fresh pizzeria pizza to a frozen version, even when the formulations and ingredients and quantities are identical or nearly so, there are things that have to be changed to adapt the formulations to a high volume commercial setting, which is highly industrialized and computerized. Almost by definition, the pizzas can't be identical. Also, by the time that a frozen pizza made in one of the HRI plants reaches the consumer, who may hold the frozen pizzas in the freezer for some indefinite period of time, there is bound to be some degradation in quality by the time the pizza is baked in the consumer's oven.
I personally feel that the better approach is to take the HRI dough formulation, as best we understand it, from the frozen pizza side and translate that to the pizzeria side. In effect, we would be doing the opposite of what HRI has done to create the frozen pizza version from the pizzeria version. I would use essentially the same dough formulation but use a two or three day cold fermentation, and also the preparation methods that are used in the HRI pizzerias (and have been discussed previously in the other HRI threads). The two or three day cold fermentation alone will give more crust flavor. And, if you'd like, you can add things to the sauce to boost the flavor profile. I wouldn't be the least bit surprised if the pizza sauce used in the HRI pizzerias is now a version that came out of the HRI frozen pizza operation. It would be impractical to make two different sauces for the two operations. And since the HRI frozen pizza operation has become the tail that is wagging the dog in terms of revenue generation, it would make sense to use the pizza sauce used in the HRI frozen pizza plants in its pizzerias, even if it was designed to work in the sauce dispensing equipment used in the HRI plants and may not be as good as one that is specifically designed for a pizzeria.