Whenever you see the yeast high up in the ingredients list and above just about everything but the flour and water, that usually means one of two things: the dough started out its life frozen (and the amount of yeast was elevated to compensate for the fact that some of the yeast is impaired or killed by freezing) or else the dough is intended to make an emergency, or short-time, dough to be used fairly promptly. If you assume that the salt in the dough is about 2% of the weight of the flour in the dough, which is fairly typical and above which the crust might be too salty, then the yeast quantity would be higher than that. We don't know what kind of yeast is used in the dough (cake yeast, ADY or IDY), but yeast above 2% can impart a yeasty flavor to the finished crust. Also, because a dough with better than 2% yeast will have a tendency to rise fast, especially if the dough is at an elevated temperature, you will get a lot of fermentation activity and, as a result, a lot of ethyl alcohol. That may account for the alcohol aroma you noted.
Can you tell us what the label on the packaging material says about using the dough, in terms of time period or any other cautionary advice?