Not sure waht the soy flour does. Ascorbic acid is an oxidizer (indirectly, through enzyme action), and has in principle the same purpose as bromate. Sorbitan monostearate is an emulsifier, improving (so they say) bread structure (I use a similar emulsifier - glycerol monostearate - to improve consistency of ice cream; and to make cosmetic creams...). Enzymes could be anything, but my (wild) guess would be diastatic malt powder - for generating more sugar for the yeast to feast on. But it could be different (or multiple) enzymes of course.
Briefly, it is yeast with dough conditioners. Almost like the additives for a Chorleywood Bread Process. Not sure I would consider this for long ferment pizza dough (in fact from what I've recently read about dough conditioners is that most if not all are required in fast (industrial) dough preparation approaches, precisely to compensate for the lack of long, slow fermentation, with the possible exception of bromate/ascorbic acid.