I worked in the Pizza L'oven kitchen some years ago. Your assumption is correct; the ingredients are basic, the process is well defined and very repeatable. During my tenure, I was mainly responsible for the side work of wings (an entirely other worthy topic on some other board), subs, etc. I would occasionally help with the pizza. Here's what I remember.
Hobart equipment, particularly the mixer. The cheese was delivered from the back of a station wagon in blocks, which were then sliced thin for the night. I never could tell what it was since there was no labeling. I'm very glad that you shared your discoveries about the cheese. It certainly looks accurate to me.
The sauce was equal parts cans of crushed tomatoes and tomato paste, into which an additional can of water was added, along with equal parts sugar and salt, and black pepper in smaller quantity. No onions in this sauce.
Peanut oil of course is used (also for the wings) and the banks of ovens where very hot. The peanut oil is capable of handling the heat best. Hundreds of deep black pans for the pies.
Only a few trusted employees knew the prep process for night, though it wasn't veiled in secrecy. On the weekends people would come in around 12:30 or so and start prepping. The first batch of dough made maybe 100 pans or so? Really the trick to their operation and Victory Pig's, as you correctly assumed, is in the logistics. How to plan for the evening rush and keep the pizza coming. The first batch is mixed into the Hobart and dumped. It rises. It is cut and weighed into a pan already ladled with peanut oil. The pans are stacked and the dough rises again. Another batch may be put through the Hobart. As the dough rises again, pans are taken off the stack, pat down and stretched into the pan to fill it out fully, then re-stacked.
As orders come in, pans are taken off the stack, stretched out again and pat down and kneaded into the sides and corners. It's a quick process done by the cooks. A ladle of sauce is added, cheese slices are put down, and into the oven for about 10-15 minutes each. Pans are turned frequently and bubbles in the cheese poked with a fork tied to a stick. Everything is eyeballed and based on experience. When ready, pans are brought out to a rack under which is a funnel into a bucket. The pie is slid out of the tray, the oil goes into the funnel, and the pizza slides onto the chopping block.
Thanks for starting the discussion. Please, please please post a recipe.