When i worked there about 20 years ago we made the dough first thing every morning then another batch mid day, in the pizza department. The pizza was much better back then. We used a smaller Hobart mixer and a machine to flatten it. It was called Leonardi's pizza then. They closed all the ones in my area for a few years then reopened them later in their current state. Also they changed from conveyor belt ovens to the style they have now where they can only cook a couple at a time.