This is an informative post. I'm currently on a thin and crispy quest in a commercial space. Like others I too worked as a dough master for Pizza Hut, but this was only back in 2001. I am curious about the PHTAC that was made in the 1970's as I will be using a deck oven as it seems PH did at that time.
I remember making thin dough, and putting it in a trash can, and I remember how it smelled
I'm pretty sure we panned out some crisps after some time in the trash can, I could be wrong but I think it was left in there for a long time, a day perhaps. and then the pans were placed in the walkin. Grabbing a chunk of dough at room temperature sounds interesting but I wonder about the waste involved, if the dough wasn't used was it thrown out?