I'm going to guess that what you are seeing is a short or no-time dough. This is a dough made with little fermentation, thus it has little, or no/poor flavor. I'm betting that the "dead yeast" he is talking about is the dead yeast additive (actually glutathione) available from many yeast suppliers, that is used in the same manner as L-cysteine is, that is to impart the soft, extensible handling properties that fermentation imparts to the dough when the fermentation time is short or nonexistent. We typically use this in what are referred to as "emergency doughs". These are doughs that are designed to be ready for use in a very SHORT period of time after mixing, typically, in under an hour. They are used in pizzerias only under extenuating circumstances, such as when they run out of dough, or they come into the store in the morning only to find that the cooler has been down during the night and all of their dough has been lost, so they make emergency doughs during the day to limp by on until they can get back into using their regular dough again. Like you said, it ain't the greatest pizza in town.
Tom Lehmann/The Dough Doctor