I will try to address your questions as best I can but I suggest that you start a new thread on the subject so that we don't steer this thread in a new direction.
I am familiar from my reading with the two flours you mentioned. Nominally, it may appear that the Sainsbury's Very Strong Canadian Bread Flour has a protein content of 14.7% and that the Allinson Premium Very Strong White Bread Flour has a protein content of 13.9%, but it is possible that the protein values are those used in Europe as opposed to North America (see, for example, the article at http://web.archive.org/web/20060507221142/http://kingarthurflour.com/stuff/contentmgr/files/15ec5c94af1251cdac2d7a25848f0e27/miscdocs/Flour+Guide.pdf
). I can't be sure of this but I mention it as a possibility. It is also possible that some rounding factors are involved in the recitation of the nutrition information. However, I think both flours should work for your purpose even if the protein values are somewhat on the high side.
The dried dairy whey you will want to use is a high-heat baker's grade whey. That form of whey is commonly sold by bakery suppy companies but in the U.S. it is often sold in small quantities at the retail level. The whey used for bodybuilding may not be the same.
With respect to the olive oil in the dough formulation you posted, if you mean to substitute another oil for the olive oil, that oil should be canola oil, which is the same thing as rapeseed oil in the Domino's UK ingredients list you posted. Since the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html
does not include sunflower seed oil as a listed ingredient, I would use vegetable oil a proxy for calculation purposes since a teaspoon of vegetable oil weighs about the same as a teaspoon of sunflower seed oil. However, if the order of the Domino's ingredients is by descending weight, as would be the case in the U.S., the predominant oil by baker's percent should be the canola oil.
Baking powder is not the same as ascorbic acid. Ascorbic acid is Vitamin C. Ascorbic acid is not an ingredient listed in the expanded dough calculating tool because its use would be in parts per million, which you would not be able to measure out in any accurate way. If you choose to use some ascorbic acid, I would use a small pinch between the thumb and forefinger.
Taking all of the above into account, and assuming a pizza size of 13.5", a thickness factor of 0.107, and a bowl residue compensation (which you ignored) of 1.5%, I come up with the following dough formulation (with some of the oil names changed to reflect your actual case):
Canola/Rapeseed Oil (4.5%):
Sunflower Oil (1%):
|262.75 g | 9.27 oz | 0.58 lbs|
149.77 g | 5.28 oz | 0.33 lbs
0.74 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
4.6 g | 0.16 oz | 0.01 lbs | 0.82 tsp | 0.27 tbsp
11.82 g | 0.42 oz | 0.03 lbs | 2.6 tsp | 0.87 tbsp
2.63 g | 0.09 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp
8.41 g | 0.3 oz | 0.02 lbs | 2.11 tsp | 0.7 tbsp
440.72 g | 15.55 oz | 0.97 lbs | TF = 0.108605
*Sainsbury or Allinson flour
Note: Dough is for a single 13.5" pizza; target finished dough weight = 434.2 g/15.32 oz; nominal thickness factor = 0.107; bowl residue compensation = 1.5%; for ascorbic acid, use a pinch
Since my numbers are quite a bit different from yours, you might want to double check them against what you did in case I made an error somewhere.
My practice in making the PJ clones has been to have the combined baker's percents for the water and oil be approximately equal to the rated absorption value for the flour used. I think the values noted above come close to that objective but you may want to hold back some of the water and add it back in if the dough needs it to achieve the desired finished dough condition. A total oil quantity of 5.5% and sugar at 3.2% are still on the high side and may still yield a soft and tender crust texture despite the use of a stronger flour. You might try them as an initial experiment to see how they work out but be prepared to lower their values if you don't get the denser crust you are looking for.