Based on Gene's information in the original post, I calculated a prospective dough formula for the dough mix used at this Shakey's, which is a slightly different dough mix than the dough mix elsegundo has shared in other threads. (The instructions are slightly different, as well.)

I hypothesize that this bag contains:

22.96 lbs of flour

16 oz of shortening

7 oz of sugar

6.5 oz of salt

Which is exactly 24.8 lbs of dough mix.

When the 10 lbs of water and 2.5 oz of IDY are added, the formula is:

100% Flour

43.55% Water

0.68% IDY

1.77% Salt

4.36% Shortening

1.91% Sugar

Without looking, I believe that's very similar to the formula Mad Ernie used earlier in this thread.

Note: The 2.5 oz of IDY, when added to the dough mix, does not bring the dry ingredient weight to exactly 25 lbs, as might be expected. Rather, the total dry ingredient weight comes out to 24.96 lbs. For the dry ingredients to total 25 lbs, 3.2 oz of IDY would have been necessary.

As I shared yesterday in another Shakey's thread, I hypothesize that elsegundo's 25-pound Shakey's dough mix bag (from California) contains:

22.96 lbs of flour

16 oz of shortening

7 oz of sugar

6.5 oz of salt

3.2 oz of IDY

When the 9 lbs of water is added, the formula is:

100% Flour

39.2% Water

0.87% IDY

1.77% Salt

4.36% Shortening

1.91% Sugar

This is all hypothetical, but I'm sure I'm pretty close with this stuff. The thing that puzzles me is: Why does Jet_deck's dough mix call for a pound more water than elsegundo's dough mix? Also, why not 3.2 oz of IDY in Jet_deck's dough mix, which would be more in line with all other Shakey's inside information I've deemed trustworthy?