First, some old business:
I just found this page from the Chico's in Moses Lake, Washington that gives some history of the chain:http://heyevent.com/venue/b35m6oormbqzua
Edit December 7, 2016
When I clicked on that http://www.chicospizza.net/about
link from Lydia's post of November 16, 2016, I found that the domain also expired November 16, 2016 and there is now a domain parking screen there. The archive showed that that page was also posted by the Chico's in Moses Lake, Washington. Back in 2001-2002, that domain was owned by another Chico's at 131 6th Street, San Francisco.
All three remaining Chico's have Yelp reviews, with one or more reviews of each noting a similarity to Shakey's pizza. I have not found out who started the Chico's chain in Portland, OR but I did find an old picture of a pizza box with the following addresses on it: 1919 SE 82nd, and 3011 North Lombard, Portland, Oregon.
My thoughts on Lydia's latest thread just above: I have had limited experience with the sheeting process, just using a rolling pin and sometimes a Marcato 6" pasta machine to make a "double wide" skin, which I used a 12" form with to cut out a round piece of dough. Storing and using a commercial sheeter is problematical for me. I have a lot of descriptions of Shakey's sheeting process both from this forum and from the facebook pages of various Shakey's franchisees. When the short-lived Shakey's in American Forge, Utah opened in May, 2011, a local Salt Lake City TV station did a story on them, including showing the sheeting process. That video is long gone from their website, however. On my old computer someplace, I have audio or text of an interview with one of the Shakey's CEO's, in which he described in general terms the Shakey's sheeting process. I have so much stuff now it takes me forever to find anything anymore.
Purchasing and learning expensive desktop publishing software, and renting professional-grade video equipment would entail quite a bit of effort and expense. It may just be more efficient to rewrite the materials as if they were going to be one of the recipes in a cookbook of pizza recipes. There have been many threads here on pizzamaking.com on how to make thin crust dough. Selecting one of these threads as a primer should cut down on the amount of time necessary to rework the information.
The manager of a foodservice cash-and-carry, who used to work as a chef, once told me he was not afraid to give people his recipes. He just didn't tell them the technique! I think we need to know both the technique and the exact ingredients used to replicate the formula in use at a particular time period.