I was a manager at a chain of them for a while, and I will tell you what i remember for the dough process, its been a few years though. And ThatOneGuy seems to have good knowledge of what he was talking about.
First we started off by putting the 24 pound sack of crust mix into the mixer like stated by ThatOneGuy and mix in 11 pounds of water at 80/85 degrees or so. You put it all in the bowl of the hobart mixer and let it mix for 7 minutes.
Then once it is done we used large food bags, resembling garbage bags, and you put the dough into the bag and get all the air out of it and then tape the end of the bag shut. Then we would put it into the walk in to be used the next day. The next day when you go to take out the dough the garbage bag has fully expanded and is huge with all the gas from the fermenting dough.
The dough we made was never used the same day. If we needed more we would drive to another store to get more, but if it doesn't have the time to proof in the walk-in then it just doesn't turn out right.
At the end of the night, all of the pan and thin pizzas that weren't sold are recycled into scrap dough, usually into 15 pound bags, and put in the walk-in at the end of the night.
The next morning, it was procedure to take a 15 pound block of scrap and roll it out in the sheeter to about a 3 foot by 1 foot slab, then to cut a 15 pound section of fresh dough made the day before and roll it out to the same size. You then put one on top of the other and sheet it out to about 5 or 6 feet long an 12" wide, then kind of tri-fold it over on itself to create the "Snake". We then rolled that back through the sheeter about 6 or 7 times until the proper thickness was achieved then we used a steel circle with a handle on it to place on the sheeted dough and then cut out the skin with a rounded knife. They were stacked 10 to a tray on a metal pizza pan and seperated with wax paper. They were immediately put back into the walk-in after being cut. This is the process for the thin pizzas.
For the thick pizzas, we would cut off a chunk of dough from the fresh dough made the day before, and weigh it on a scale until the proper weight was achieved. Then you shape it into a ball and put it through the sheeter on one setting, I think it was 7, and it comes out as an oval, then we put it back through, on setting 3 or 3.5, and it would come out as a round pan dough. We stacked them 5 high on plastic pizza trays separated with wax paper and left them out at room temp for 45 minutes to rise again, then put them back into the walk-in.
Generally, every thin or pan pizza has to be used that day. If it isnt, we would turn it into scrap to be used the next day to make more thin pizzas. If we had too much scrap it would just get thrown out.
Our dockers had metal pins also and were 5" or so. We did have some small screens and large screens for the thin crust pizzas, and the pan pizzas used the different pans with the lip on them and the pan pizza pans were sprayed with vegetable oil spray before placing the dough in them. Our screens were similar to what ThatOneGuy described, with larger holes that were somewhat spread out. The same was true for both the thin screens and the pan trays.
But as far as the oven brand, I'm not sure. I have cleaned them a bunch of times though. They have "fingers" inside, 8 if i remember correctly, and they have to be removed along with the conveyor and cleaned regularly, which is a pain. I think it took about 8 minutes or so to cook it at approx 580 degrees.
If there is anything else I can comment on, just ask.