I hope you don't mind me adding a few thoughts to this discussion: First of all, the shaggy appearance from the sheet of dough in the video is due to dryness. Either, the correct amount of water was not added at mixing time, or most likely the flour itself has changed. It is a common occurrence and doesn't affect the quality of the finished product. These are low hydration doughs and changes in flour show up immediately.
Secondly, you can now see from some of the answers former employees are giving that there was a huge consistency problem in procedures (depending on if managers or owners were present). I worked for a company that was an offshoot of Shakeys, and so I'm sure we shared alot of the culture. I'm sorry to say it, dough was left for minimum wage employees to mix and process. The owners knew absolutely nothing about dough except for what they learned in the monkey see, monkey do processes of learning.
For example, in the stores I worked in, one minimum wage employee per day was scheduled to roll dough. A batch of dough mixed from a 50 pound bag of flour took 45 minutes for a fast employee, but usually averaged 60 minutes. This job was done alone. Can you imagine, being 16 years old, and having to roll 4 buckets of dough by yourself??? This is the way things were done in the old days. How long do you think a mixed bucket of dough sat, waiting to be rolled. Do you think any of these employees tried shortcuts or just played around? It was just a job to them.... but in the old days much money was made,even though so many mistakes were made.
Having said that, the truth still remains that when this type of crust is done correctly..it is amazing!!!! But inconsistencies are built into the whole process, which makes this crust hard to do correctly on a very consistent basis.
As for the questions about scrap, here is my take: you can use the lamination process and build a dough with 6 layers and have a beautiful dough,...you can also fold the above dough to form more layers and still have a great dough. As long as you don't overdo the sheeting process, you can make a tender dough. The scraps that you get from cutting skins are in themselves great pieces of dough. By adding them to the next batch, and by not oversheeting, you still come up with an excellent dough. It simply works....you can say you use scraps for the profit margin if you want too, but the fact is, adding scraps makes a great dough. By the way, if you take a pile of scraps and try by using a sheeter to form a sheet to cut skins, you will end up with crap...because they will be overworked and be very tough.
I'm not trying to indict every owner, I know their were careful ambitious ones who watched everything like a hawk, but I think they were the exception, not the rule!!