Mixing old (scrap) dough with new dough????

I think I remember someone talking about taking their scrap dough and recycling it with a new batch of dough. What is the process on this? How much can you do?

When we did it at Mazzios, we immediately put the scrap in our bucket along with the other dough and put the lid back on it.

It’s not as good of quality as the fresh made, but you can get another stretch or 2 out of it before it gets too blown.

See http://www.pmq.com/tt/viewtopic.php?p=23583#23583.