While they can be the same or similar more typically the dough that is to be formed into skins by one of the pressing methods (hot or cold) will contain some reducing agent to both improve the pressing properties of the dough as well as to address any memory/snap-back issues common to pressed dough. The dough sheeter on the other hand really doesn't handle soft and extensible doughs very well as they are difficult to handle and don't always pull through the sheeting rolls all that well resulting in oblong shaped dough coming from the sheeter after the second pass. When it comes to forming a thin dough skin the sheeter does a much better job of making a very thin dough skin than a hot or cold press.
The finished dough temperature is for controlling your dough management procedure so it is a moot issue, BUT if we are talking about commercial (wholesale) production of pressed and sheeted dough then there is a significant difference in dough temperature. Commercially sheeted doughs are in the 60 to 75F temperature range while hot pressed doughs are in the 80 to 90F range and cold pressed doughs normally run in the 90 to 100F range, of course none of these doughs receive any appreciable fermentation prior to forming so these temperatures have a significant impact upon the way the dough performs during the forming operation. Mind you, when I say "commercial" I'm referring to dough production rates of 4 to 7-thousand pounds of dough per hour.
Tom Lehmann/The Dough Doctor