Thanks for posting the Shakey's information. I look forward to the additional information to come. However, I would like to mention that Crisco shortening does not satisfy the "partially hydrogenated soybean/ cottonseed oil" element of the ingredients list you provided. It might have at some time in the past, but several years ago Crisco reformulated the shortening sold under the Crisco name. Today, the ingredients that go into Crisco shortening are as follows;
SOYBEAN OIL, FULLY HYDROGENATED PALM OIL, PARTIALLY HYDROGENATED PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS). Source: http://www.crisco.com/Products/Details.aspx?groupID=17&prodID=315.
The above list reflects one of the major changes to vegetable shortenings on the market today, and that is the use of palm oils to get around some of the hydrogenation issues even if it means increasing sat fat levels. According to an article I read recently, palm oil "is one of the few vegetable oils with significant plasticity at room temperature. It carries 52% saturated fats but can be blended with other liquid oils, thus cutting overall “sat” levels while vastly improving functionality. (The other vegetable oils high in saturates are palm kernel oil at 81% and coconut oil at 91%.)" Even margarines have started to use palm oil, as is also the case with some of the "healthy" spreads that are non-hdrogenated and low in trans fats and saturated fats but with fatty acids that are deemed to be good for you. The products that are most likely to include "partially hydrogenated soybean/cottonseed oil" are low-end margarine products. I was in two supermarkets today, one a high end store and the other a low end store, where I looked at just about every brand of margarine, from cheap to expensive, and I was not able to find a pure "partially hydrogenated soybean/ cottonseed oil" product. Many of the margarine products included the partially-hydrogenated oils, but they also included a fairly wide range of other ingredients, such as liquid oils, whey, water, salt, mono- and diglycerides, preservatives and flavor and color additives.
I also wonder whether Shakey's is using frozen dough. Ammonium sulfate and calcium sulfate apparently function as food for yeast and no doubt have other functions. However, where I have seen those ingredients listed most is in frozen doughs, both for bread doughs and, on occasion, pizza doughs. A good example of the latter is the frozen doughs that Pizza Hut now uses in most of its stores in the U.S. See, for example, the ingredients lists for the PH hand-tossed/stuffed and Mia doughs at http://www.pizzahut.com/Files/PDF/PIZZA%20HUT%20INGREDIENT%20STATEMENTS%202008.pdf.
Note, also, the use in several of the PH doughs of partially-hydrogenated vegetable/soy/cottonseed oils.
EDIT (4/20/13): For the Wayback Machine link to the above Pizza Hut pdf document, see http://web.archive.org/web/20100602083641/http://www.pizzahut.com/Files/PDF/PIZZA%20HUT%20INGREDIENT%20STATEMENTS%20September%202008.pdf