There is no need for you to measure the amount of oil used in the pans. The reason I asked is because when I was studying the Jet's nutrition information for a small square cheese pizza, the Total Fat number was very high (66 grams), and when I backed out the Total Fat from the flour used in the dough (12 ounces) and from six ounces of Grande low moisture part skim mozzarella cheese, that still left a lot of unaccounted for Total Fat. And since Jet's supposedly does not use any oil (corn oil) in the dough but only in the pan, that would have meant a lot of oil in the pan (plus possibly a small amount to coat the dough ball). It would take a lot more cheese to reduce the final Total Fat number to a number that would suggest a modest amount of oil in the pan.
Maybe the guys on the crawl can comment on whether the crusts they sampled were oily tasting, even though they did not try a Jet's pan pizza.