Thanks for the additional detail on the Priazzo. I have a few follow-up questions that you might be able to answer:
I'll answer your questions as best I can, numbering them as you did.
1) It was a standard restaurant dough sheeter, with a top feed that would flatten the dough ball to maybe a cm, then a second belt feeder that would flatten it further. Seems to me there's no science in replicating it. Just roll it to a thin, even layer, and not lightly. The thickness was the same as a Pizza Hut thin crust, but tended to be thinner in the finished product simply for consisting partially of corn meal, which obviously doesn't rise.
2) The pan was definitely a cutter pan, straight sides, heavy gauge, coated. No more than 1.5 inches in depth. I found a similar pan online at http://www.foodservicedirect.com/index.cfm/S/308/CLID/3627/N/98411/Hard_Coat_Anodized_Pizza_Pan_Heavy_Weight.htm
3) I can't recall the sizes after 24 years, I'm afraid. :-) I think the largest was 16 inches, followed by 12? As for the dough, we'd just grab a handful out of the box that seemed like it would do the trick. Easy when you're standing by a hundred pounds of dough in a bucket. I would say that since the crusts are much thinner than your average Chicago stuffed pizza that if you size your dough recipe according to a stuffed crust recipe, you'll have more than enough. Getting it exact isn't important, because:
4) Both skins are indeed cut directly on the pan. I'm remembering we had to spray the pans with pan release and bake them before using them the first time. We tended to spray a little pan release every time we made one. It helped form the dough to the pan, may have helped release the pie after baking, but certainly created a Priazzo oil miasma over by the dough sheeter. Anyway, yes, place the first crust in the pan, forming it to the straight sides and laying the excess over the edge. Spread the sauce to about a cm from the edge, but not all the way. Add the ingredients on top of the sauce. Lay the top crust over, forming it to the ingredient layer and then to the sides, being careful not to squish the ingredients all the way to the edge (otherwise it'll run up between the two crusts and ruin the seal), and lay the excess over the pan edge. There should still be just less than a cm of lip above the second crust. Put on your top ingredients (a little more sauce and "Priazzo Cheese"), then cut the excess dough off with a roller. No other crimping involved.
5) Yes, the dough was fermented at room temperature. So was the thin crust dough, but it didn't have the same variability. Thin crust became usable about two to three hours after mixing, and was at its best just before close. Priazzo dough was perfect for all of about ten minutes... Ok, I'm exaggerating. Twenty minutes.
6) The Priazzo cheese actually came pre-shredded, pre-mixed and frozen, but it looked like a 1:1:1 ratio.
7) Ten minutes in a forced-air conveyor oven, but I don't remember the temp. If you're going to do that, don't forget the heat sink. I think it very likely that a standard deep dish baking time on a pizza stone in a standard home oven would do the trick and save you the purchase of a heat sink.
Of course, for ourselves, we started making stuffed pizzas out of thin crust dough with the regular sauce and ordinary cheese. Those weren't bad at all. :-)
Hope all this malarkey helps!