I checked out their website, this is what the pan dough lists as ingredients.
Contains
Enriched Flour (Wheat Flour, Iron, Thiamine Mononitrate, Niacin, Riboflavin, Folic Acid), Water, Palm Oil, Soybean Oil, Contains 2% or less of the following: Sugar, Salt, Whey, Natural Butter Flavor, Soy Lecithin, Maltodextrin, Dextrose, Dough Conditioners (Sodium Stearoyl Lactylate, Enzyme, Calcium Sulfate, Ascorbic Acid, Calcium Phosphate, L-Cysteine), Yeast.
I wouldn't worry too much about the dough conditioners or the soy lecithin. The butter flavoring is probably important to the taste. I would try butter flavored Crisco to start off with. So here's a formula to start off with this and assume you will be baking in a 10" round pan:
Flour (100%): 200.58 g | 7.08 oz | 0.44 lbs
Water (68%): 136.39 g | 4.81 oz | 0.3 lbs
IDY (1%): 2.01 g | 0.07 oz | 0 lbs | 0.67 tsp | 0.22 tbsp
Salt (1%): 2.01 g | 0.07 oz | 0 lbs | 0.42 tsp | 0.14 tbsp
Butter Flavored Crisco(2.5%): 5.01 g | 0.18 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
Sugar (1%): 2.01 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Whey (.5%): 1.01 g | 0.03 oz | 0 lbs | 0.25 tsp
Total (173.5%): 349 g | 12.28 oz | 0.77 lbs | TF = N/A
Their sauce is tomato paste based and second ingredient is sugar, so it's really sweet. You could formulate a recipe and assume the "spices" is just oregano for now and go from there.
Contains:
Tomato Puree (Water, Tomato Paste), Sugar, Salt, Spices, Garlic, Soybean Oil, and Citric Acid,
Looks like they just use straight part skim mozzarella for their cheese, I would use whole milk mozz anyway because it will taste better.
Looks like they top all the way to the edge.
Let me know if you need any more help with this.