As a former Pizza Hut Doughmaster (Yeah, that’s what they call it), you’ve got one oz in the bottom of the pan for a Personal Pan Pizza, 2 oz for a small, 3 oz for a medium, and 4 oz for a large. Or maybe a little less (I haven’t been there for a long time). That oil’s only purpose is to make sure you can get the damn 'za out of the pan (and if your pizza is late, it’s because some driver was lazy and didn’t dry the pan first before adding oil, so it stuck to the pan).
The final step before Pizza Hut shoves its pies into the oven is to spray oil on the crust so it browns.