Just a few passing thoughts:
As for the use of dough scraps, most of us simply take the scraps from roll 1 and incorporate them into roll 2. The scraps from roll 2 are then rolled into roll 3 etc. I can't speak for the Shakey's method except it seems cumbersome in that if one rolled 8 batches of dough in one day, he would have one hell of alot of scraps in his cooler...but if that is what they do, so be it.
As for water temperature....the friction factor is very small in a low hydration dough which only mixes 7 minutes....it becomes much more a factor if one mixes it over 10 minutes. So, I agree with Peter, that the 90 degree water simply gets the dough to a desired temperature after mixing. I also agree with Peter that the yeast is probably IDY, although in and of itself, as long as you follow correct procedures you could use any yeast to make the product.
For the past 2 weeks I have been experimenting with the method of laminating after refrigeration. What I have found is that even though a skin is very eatable right after lamination, time improves the product tremendously. Even 7 or 8 hours makes a huge difference, and if you wait another 24 hours, its even better. If I knew I were going to make a pizza right after dough processing, I would purposely roll the skin a bit thinner....the "normal" thickness is just a hair dry...but this goes away with time. The crust is very crispy, and even though it remains crispy with time, it gets a bit more tender. I think this is very important to the home pizza guy becuase you can leave out the addition of scraps which I'm sure is used for additional flavor.
As luck would have it, I'm going to Spokane tomorrow where a new Shakey's opened last year. It's been 40 years since I've tasted one, so hopefully I can convince my wife to have lunch there...