I read your earlier post this morning, before scott r posted, and I viewed the YouTube video you referenced. That was a video I had not seen before but it was clear that it showed much better, and in greater detail, the way the Manco's pizzas are made. I viewed the video before going back to see what I had written on this subject before, so that I would not bring any preconceived notions to the video you referenced. As I watched the video, I tried to guess the type of flour, the hydration, whether there was any oil in the dough, and a possible thickness factor. You may find this hard to believe, but I guessed high gluten flour, a hydration of 60-61% and 2-3% oil, and possibly even more. The crust seemed to be quite thin, so I guessed a thickness factor of around 0.09. It appeared that there were a couple different pizza sizes in the video but I couldn't tell whether the larger size was 16" or 18". At 0.09 thickness factor, a dough ball for a 16" pizza would weigh 513 grams, and for a 18" pizza, about 650 grams. I tried to find a menu with pizza sizes, but did not find any pizza sizes listed.
When I went back to what I had written before, I noted that the description of the M&M pizza was one that had a thin and crispy--but not chewy or crackery--crust and an overall appearance that most closely resembled a NY style. This, along with what appeared to be a light top crust color from the photos I examined, and the statement that the crust was not chewy, led me to believe that M&M was possibly using an all-purpose flour instead of a stronger flour, such as a high-gluten flour. The blistering of one of the crusts I saw in a photo led me to believe that the dough had undergone a fairly long fermentation. I speculated on the use of sugar in the dough based on the darkened bottom crust I saw in one of the videos I had viewed.
I had also mentioned before that I had learned from my research that the M&M crusts were prebaked. That clearly was not the case with the cheese pizzas shown in the video you referenced. Maybe they use that approach for some of their specialty pizzas with a lot more toppings. Or maybe that method is used at the M&M location.
I'll be curious what additional information you can round up on the Mack's or M&M pizza.