I've seen them make pizza crusts at Valentinos, they weigh out the crust, shape it into a ball, age it and then put it in a machine that turns out a perfectly round pizza crust. It can do different sizes by varying the amount of dough and there's a knob to control thickness so they can do thin crust pizzas with it, too.

I would think the time saved would pay for it pretty quickly, and the consistency of the product would probably go up, too. There's a restaurant near us that does about 100 pies a day, and around holidays and other special occasions several times that. I've not been in their kitchen but I would think they'd have to have something like this.