I have lots of time behind the doors of Pizza Hut and can tell you how they make just about everything. The pan dough they have nowadays is first of all frozen. It gets a descent amount of what's mostly vegetable oil in the bottom of the pan (enough to coat it) and is sprayed once along the outside of the crust with food release, which is a soybean oil. From there it gets proofed and then refrigerated until it gets used or thrown away. There is no spray used on it before it's put thru the oven, only before it proofs in the pan. That being said, the dough itself is very greasy on it's own from what I'm sure is soaking up the vegetable oil as it proofs. This is probably why its so shiny.
They do carry a garlic butter spray, but it isn't used on the pan dough at all. Hope this helps