I worked at the franchise in oak brook terrace in 86, and it was there for quite a while before i worked there, at least 7 yrs...and they had conveyors. And I remember the dough went into huge sanitary grey garbage cans. I never remember any balls around. I thought they'd cut it to weight and rough ball and run through a sheeter. The memory is grey on that though. The sausage was bulk and went into a machine called the monster that you out a pizza under it had holes and would push the bulk so it would slowly extrude then cut the sausage and it would drop on the pizza. I had to clean the monster every night......it was a nightmare. So wishing I paid better attention.
I remember the garbage cans as well in Homewood. They did then weigh and sheeted it. The pans were oiled well and pre set up with the dough for the next day as well. The pans were all on racks in bags in the walk in. They got pulled before the store opened, and throughout the night as needed. They had 2 conveyor ovens, and a ton of deck ovens. The kitchen was huge. The "old ovens" were mostly used for the stuffed and calabrese pizzas. Also, the were used after the conveyors for well done/extra crispy pizzas. They needed all the ovens too. That store is damn busy on the weekends.
Edit: I HATED cleaning the Monster. We had full time dishwaasher, but us kids on the line had to pre clean it to get all the sausage out of it, as not to waste it. It was a major PITA.