I used to work for Domino's Pizza in the mid to late 80s. Our piemakers were trained for speed and could usually slap dough, sauce, cheese and throw down toppings in around 30-40 seconds per pie. The ovens were super hot and cooked pizzas in 3-4 minutes. The whole goal was to get the pizza out the door so the driver didn't have to speed. This was still during the "30 minutes or less or it's free" period.

Our franchisee held competitions between stores to see how fast employees could make six large pepperonis. Winning times were less than two minutes. And it wasn't just slop, the pies had to met a minimum quality level (proper saucing and cheesing, the right number of pepperoni slices per pie).

I helped out occasionally at a store in Garden Grove by Disneyland that often did ~1500 pizzas on Friday nights. And as a DUMP (Dayshift Manager), did a few 40-50 pie lunch orders by myself, with a couple drivers helping out on ovens, for schools or companies. Stores kept daily records so knew how many employees to schedule based on past sales - pizza sales were surprisingly consistent over time. And we required advance notice for the really big orders so we could schedule appropriately.