I have long contended that the two weak links to making pizza in the home are the mixer and the oven. We go through all kinds of contortions to get a dough that is robust enough to be able to shape, stretch and toss just like the professionals do. But, even when we use the identical dough ingredients that professionals use, we will come up short. Our skins will have a tendency to be thinner in the middle and thicker at the rims, as you have observed. But we are in part responsible for that problem. Part of it is inexperience in making skins in great volume but most of our members also like to use hydrations that are higher than what professionals in general use. We like to use hydrations above 60% and sometimes much higher; most professionals use a hydration of around 56-59%. When I have used such hydration values, I have found the doughs to be less extensible and much easier to shape, stretch and toss without experiencing skin thickness problems. I am sure I could do a better job of it if I made pizzas all day long for a living, but I have found that I can get by pretty well if I use a hydration values similar to what most professionals use. Many operators use machines (dough sheeters/rollers), but it isn't only because of greater uniformity of skin thickness. It is easier to use such machines than to try to train workers, most of whom are bound to be kids and other low-wage workers who don't stick around for long, to open up dough balls by hand. Increasingly, pizza operators, and especially the high-volume places, are going to machines to work their doughs.
Our home ovens are also no match for commercial ovens. They are too deep (they are meant to be multi-tasking ovens capable of baking just about everything, including the large Thanksgiving turkey) whereas commercial deck ovens are shallow and specially designed to bake pizzas. They also do a much better job of heat retention, because of the large mass of stone. Conveyor ovens use a combination of top and bottom heat that we can't replicate in our home ovens, which means that our pizzas won't look exactly like a conveyor-baked pizza.
I have read of several accounts where someone took a piece of dough from home to bake in a commercial oven, and vice versa
. One such report that I came across a while ago at the PMQ Think Tank is this one: http://thinktank.pmq.com/viewtopic.php?p=32504#32504
. For a member's report on using a commercial dough in a home oven setting, see this thread: http://www.pizzamaking.com/forum/index.php/topic,3993.msg33307.html#msg33307
. Even professionals who occasionally bring their dough from work to bake at home say that the results are very different, and not as good as the results they get at work.