In Mom and Pop pizzerias, is the dough made from scratch too order?
I think that usually they make up the dough in advance. It keeps well refrigerated and cuts the time it takes to make the pizza. Also, pizza dough needs to rise, so you can’t make it as people order it – it might take an hour or more to be ready.
It is usually made from scratch; just before the pizzeria opens.
Rent “I love you to death.” It’s set in a mom & pop pizza joint, and the first ten minutes shows you their whole process, including how to roll out & toss pizza dough.
No, really.
Made in a tub daily…risen then cut up to x-ounce sections…i.e. Large Pizza, Personal Pizza, Garlic Bread…
I make bread at home, best when the dough rests in fridge over night after first rise. 
And then after you cut it, you roll each chunk into a ball, set it in a tray, and oil the tops. It rises in the trays. You would be amazed at how quickly a practiced pizza worker can cut and roll a batch of dough.
At the pizza place I worked at, we made 3-4 times a week depending on how fast we were going through it. We’d cut the dough up, put it into the fridge, and (ideally) let it sit there until the next day.
This isn’t true of all pizza places, mind you. A place I worked at bought its dough, cheese, and sauce from some company. None of it was made in the restaurant itself.
I never knead my own dough. I just buy it from the nearest pizza shop (they even look at me weird if I offer to pay.) Got the idea from Rachel Ray.