Doesn't Casey's teach their owners how to make the pizza dough, and then help them if the owners are having problems. Are different Casey's locations allowed to change their dough recipe? And are some Casey's allowed to use screens instead of the seasoned pans? Did you find out Casey's is using a pre-mix? Maybe I am having a hard time understanding what all the Casey's locations do.
At one time, Casey's had a franchisee program but I believe that that program was disbanded and Casey's now owns all of its 1800+ stores. So, presumably the store workers are employees of Casey's and take their orders from Casey's corporate and are trained internally. Whether there are exceptions from store to store is something I have no knowledge of. However, like many large chains, there are variations among the stores and it make take time for them to all be on the same song page. For example, from what I saw of photos and videos, it looks like at different times and places there were Casey's stores that used perforated cutter pans and perforated disks. If I had to guess, the newer stores might be using the perforated disks. I do not recall pizza screens being used but Jake may have better knowledge on that since he worked there years ago before the perforated cutter pans and disks became popular. On that score, I know that Papa John's has been phasing out screens in favor of perforated disks but from videos I have seen I believe that there are still some stores using screens.
As for the premix matter, Jake reported in Reply 22 at http://www.pizzamaking.com/forum/index.php?topic=32972.msg326643#msg326643
that Casey's is using a premix with water. Also, since the ingredients list given for the pizza flour at Reply 14 at http://www.pizzamaking.com/forum/index.php?topic=32972.msg326591#msg326591
does not include water, I think it is safe to say that Casey's is using a premix. The way that Casey's lays out the ingredients list without water is the way that Pizza Hut used to report their premixes in their nutrition documents years ago. Whether all of the Casey's stores are using the same premix is something about which I have no knowledge. I know that Casey's recently opened a pizza-only store but I don't know if that store has special practices that the other stores do not. Because we are unlikely to ever get the full story on Casey's and how it runs all of its stores, I think the safest approach for us to take is to assume that the ingredients list at Reply 14 is correct and that the dough is prepared as was discussed in the document you referenced in Reply 73 at http://www.pizzamaking.com/forum/index.php?topic=32972.msg327705#msg327705