Another few thoughts about the PH Thin & Crispy dough...
1. Going in at 6AM to make the dough for the day I would mix up a batch of thin dough, put it in the bag and container, and that would be the thin dough for the day. I'd say it was in the bag 6-7 hours before first use, and then would be in that bag all day. So this dough was "complete" and ready to use in 6-7 hrs and then remained relatively unchanged for another 10 hours or so. This would imply low yeast amounts.
I've made the same assumption (low yeast) in the past when I've tried to make pizzas resembling PH thin. Years later, having made hundreds more pizzas, and in conjunction with some ideas Peter (Pete-zza) has shared recently in my unleavened thread, I'm inclined to think there's a lot more yeast in a PH thin dough than might seem evident.
I now see the big picture a little more clearly, and I realize yeast acts much more slowly in stiff doughs than in softer doughs. And as you know, Pizza Hut thin dough is very stiff. Also, as a same-day dough, it needs more yeast than a 2- or 3-day dough needs. That's at least three different factors that typically require a high yeast content (stiff dough, same-day dough, and room-temperature ferment). So I would not be surprised if PH thin dough actually requires several times more yeast than a standard 2-day refrigerated NY style dough of 60% hydration (soft dough, long fermentation period, cold ferment).
(Having been a driver at Pizza Hut in the early 90s, I have a lot experience sheeting and panning the thin dough, but no experience making it.)
Also, I just want to point out that if you went in at 6:00, you probably didn't mix the dough until 6:30 or 7:00. The dough would need to be ready to use by around 10:30. That leaves about 5 hours between mixing and using, not 6 or 7. Similar to what you said, at the stores where I worked, one batch of dough would last all day.