It's obvious this video is meant to be educational, but not too educational, as alot of "stuff" is missing. I think it is a self promotional giving kudos to the dough men, who are the most important employees they've got. I was hoping the video would jive with other recollections of procedures as well as maybe things you as customers might have seen. I do have a few thoughts though, not being a customer, but from watching the video and reading the extensive recollections of Elittle and that one guy, and reading some of your observations.
First off, the more layering one does to dough, the smaller the cells, the more tender the dough. I have done the tests regarding many layers, and believe me you can get almost delicate dough at 30 plus layers. Yet from the video and verification from others, it looks like a total of 3 layers for RTP....except of course for the scrap dough. Each piece of scrap dough which is added to the scrap pile in itself can create a good pizza...but when you pile 15 pounds of scrap together and then sheet it down, you are further squeezing cells...so the addition of scrap dough is essential to the texture of the final dough. In fact, they "could" add the scrap from dough roll 1 into dough roll 2 and get the same results. But they feel, by refrigerating for a day, they will also get added flavor. If that extra day means that much to flavor, one could also mix a batch of dough, refrigerate for 2 days (instead of 1), and then laminate the dough using more layers (assuming not using scraps), to achieve the the profile texture you are looking for.
When the dough guy cuts the sheet, all he is doing is making sure there is enough slack in the sheet (after it has been pulled down the table) so that his pizzas won't look like eggs after he cuts them out
As for the flour, we use All Trumps at 36%, when you mix it 7 minutes and let it rise, its as soft as a pillow....7 minutes in a big machine can do a little work on dough.
The parts of this process which are conflicted to me is the flouring. The dough roller guy remembers using lots of flour on the dough, between the folds and even on the machine.....the video doesn't seem to show that, even at the trifold there is very little flour.....I believe the video is the more correct procedure, having made laminated dough most of my life. So, why the discrepancies?, one reason is that everybody has their own way of doing things. Another reason, the dough rolling job used to be given to the lowest man on the poll when I started in the business......the job just wasn't that important in the old days.........but, it sure is today!!