They don't mention anything about the dough preperation.
Sorry I have not checked in in awhile, been on the road and under a heavy load here.
What are you wanting to know? I can't specifically give recipes, but all of the doughs are made in house daily, and I am currently experimenting with others not on the menu yet. Whether or not they ever see the light of day remains to be seen.
I will also say that we did not intentionally encroach on anyone's trademarks, I was in the brainstorming sessions where we threw out the ideas. In fact, we have people that check for those issues where we may have problems, but obviously that one got by them.
The way we get it done in five minutes is part oven, part recipes that we have developed to work in a very short oven time. The best part about the oven is the built in catalytic convertor, which allows much more flexibility for placement in store and locations where we can use it since it does not require an outside hood venting system.