I don't doubt what you say. It's just that I like to try to figure things out. For example, I have devoted a fair amount of thought to how Buddy's might be doing the double kneading, which is held out at Buddy's website as being an important step to making their dough. I have also been trying to figure out when Buddy's does the proofing of the dough--before putting the dough in the refrigerator, or the next day or maybe after a couple of days. It is also possible that they don't refrigerate the dough at all, although that may not be the way to go with nine Buddy's stores doing a high volume business. The dough management you used is the Tom Lehmann way--make the dough, cold ferment it, warm it up the next day and shape and put it in the pan, proof it, dress it, and bake it. But it is also possible to make the dough, shape it and put it in the pan, cold ferment it, warm it up the next day, dress it, and bake it. That is the way that Pizza Hut used to do it before it went to frozen doughs. The double kneading can be incorporated into either method, although I think it would be easier using the Pizza Hut method. I assume that Buddy's uses a commercial proofer for proofing the panned skins.
If you have any knowledge on the above issues, I'd be happy to receive it.
BTW, how do you make the sauce and what kind of tomatoes have you been using? Buddy's says it uses Stanislaus tomatoes for its sauce.