Is there some reason that a Domino's can't create a crispy, cracker thin crust in a proper oven, and has to use the thick unpleasant doughy stuff that goes thro

Is there some reason that a Domino's can't create a crispy, cracker thin crust in a proper oven, and has to use the thick unpleasant doughy stuff that goes through a lower temperature conveyor belt oven? Too hard for general experience (high attrition) part time workers to manage? Would a proper crisp crust just fail to survive the delivery ride anyway?