It doesn't look like anything very exotic or complicated to me. It looks like it's just bread flour, mixed with ADY, salt, and oil (of two types). The only thing about it that's fairly unusual is the ascorbic acid. I have a hard time finding any kind of flour that has that in it. You might try adding a touch of vinegar to replicate that. I'd say go with a good quality bread flour with a hydration rate of around 60%-62% (that's just a guess; there's a lot I don't know about your process with this dough and I can only guess based on what the finished pizza looks like in that picture), and the usual average rates on everything else; 2% salt, 1%-2% oil, maybe 0.%5 ADY, and maybe 1% malt extract, or no added sugar at all, as the flour you use will very likely already have some in it. Or it might have a lot of sugar in the mix; as that's quite a bit of rise in the bake. I'd say it's not a same day dough; probably at least a 24 hour rise at RT, possibly with some CF in the regimen as well. But again, there might be a lot of sugar in the mix, so it's hard to say. There's only one way to figure it out, and that's to start with a simple recipe and gauge the results, one batch at a time. The one thing I do find extremely puzzling about the ingredient list is the sodium content...14%?? That sounds impossibly high by my reckoning. I don't know how anybody could possibly make a usable pizza dough with that much salt in the mix.