Sorry I'm a little late to this thread,
I'm born and raised in Buffalo, but have been living in Thailand for years and have been trying to recreate the Buffalo pizza... I even bought an imported stone deck pizza oven. Finding the right ingredients is a real challenge here, and getting the dough right is tough, especially with the humidity.
Many, many moons ago I worked the ovens at Nino's in WS. I can say this:
The dough was made pretty much daily. I don't really remember anything special about the recipe, except that it was made and used the same day, and not refrigerated (unless leftovers for the next day).
They stretched the dough on the aluminum pan with plenty (but not too much) Crisco first, then the stretched dough on the pan usually was allowed to sit on a rack for a while before it got topped and cooked.
In the oven, it was definitely about 10 min or so, then we'd yank the pan out and let it sit on the deck for 3 to 5 minutes.
Anyway... looking forward to trying some of these dough recipes... they look awesome in the pics!!