1) Generally, a bag of dough is meant to be used within 2 days of being made.
On average a bag will stay in the cooler for 8-12 hours before being used (during slow periods a bag could end up staying in longer).
There is usually at least twelve 50lb bags of dough in the cooler at all times.
Each bag has a time and date written on it so that we can make sure we're always pulling the oldest bag from the cooler.
Dough circles are used the same day they are made.
There will often be several hundred dough circles in the cooler waiting to be made into pizzas.
Any circles that haven't been used by the end of the day get thrown in the scrap bin.
At the end of the day, all the scraps in the scrap bin are put through the rolling machine to make one big sheet of dough.
The sheet of dough is then rolled up like a giant fruit roll-up then bagged, labeled and put in the cooler to be used the next day.
The dough, the dough circles and the dough balls can all be used immediately after being made .. they don't have to sit in the cooler.
2) I can't be certain about the weights of the dough .. I can only make best guesses.
Here's what I remember:
Large standard : 12.5 oz
Large pan: 16.5 oz (pretty sure about this one)
Med pan: 12.5 oz
Small pan: 8.5 oz
Yep, they are all 1/8in thick.
3) The dockers had metal pins.
Above, I posted that a 8in docker is used .. that is incorrect .. I changed that to 5in but it somehow ended up 8in again.
Some 8in dockers are there but they are never used .. only 5in.
This appears to be the exact docker used:http://www.bigtray.com/skuimg/AMEDD5704_b.jpg
4) The pan pizzas have different sized discs.
The standard pizzas are all cooked one size disc (the size of the large pizza).
5) These look familiar:http://www.servu-online.com/groupshotimages/SuperPerfPizzaPans-AmericanMetalCraft.jpghttp://www.pizzamarketplace.com/graphics/Lloyd_quikdisk.gif
6) Can't remember the brand/model.
The thing is huge.
I did quite a bit of web searching looking for something similar but nothing I've found comes even close in size.
I will search some more though.
If you know of a site that sells such large ovens, post a link and I'll pick out the one that's most similar.
An interesting detail about pan pizza bases:
About 70 bases are taken out of the cooler in the morning and set out to rise.
As mentioned, the bases must be allowed to sit and rise for about 45-55 minutes before being used to make a pan pizza.
What's interesting is that they can be left out much, much longer and still be used.
They can actually sit out from early morning til late at night and still be used to make a pan pizza.
The dough will have risen quite a bit but it's still usable and, in my opinion, makes a better pan pizza.
If a risen pan pizza base does not get used by closing time, it must be thrown in the trash.
Unfortunately, all I know is that (judging by the smell and taste) they use plenty of black pepper.