That is Mary Hellers of Buddy's. The same photo appears in Reply 26 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg62851.html#msg62851
. Like you, I do not remember dough balls as such in any photo, just the panned doughs. At one time, Buddy's indicated at its website that it used a double kneading method. I called and spoke with someone at one of the Detroit-area Buddy's and reported on what I found, along with some related aspects, at item 2 at Reply 126 at http://www.pizzamaking.com/forum/index.php/topic,3783.msg81436/topicseen.html#msg81436
. As you will see from that item, there were several variations in the way that the Buddy's dough was made. The Buddy's website no longer mentions the double kneading. That kneading method may still be used but not revealed any longer.
Ideally, if you want to determine how much yeast to use for any given application, you would establish a reference standard for the dough, just as we recently did with a Papa Gino's clone dough. The fermentation can be at room temperature or it can be a cold fermentation. However, you don't want to go through the rather convoluted method you recently used to get your Trenton Bill dough ball to double in volume. Once the reference standard is established, we can do some calculations to determine how much IDY is needed for any given application that you would want to use, just as we did recently with the last Papa Gino's clone dough you made.
In your case, if you want to use 0.60% IDY for a room temperature fermentation, and you start sometime in the morning, I think that the dough should double in volume by sometime in the afternoon, assuming a normal room temperature for this time of year. The time and temperature that it takes to get the spacing of the poppy seeds to indicate a doubling of the dough would be used to establish the amount of yeast for any fermentation protocol you would then like to use. It can be a same day dough, an emergency dough, or a cold fermented dough. My guess is that Buddy's starts the dough in the morning and uses it throughout the day but with coolers available if needed to keep the dough from overfermenting, or possibly for holding over to the next day. That is essentially the way that Jet's does it.