I think the pieces will better fall into place if you do read the posts in this thread. I have found that you have to search for clues like Sherlock Holmes to try to piece together the complete picture.
With a highly commercialized dough product such as Donatos uses, and which can change at any moment, it's hard to know exactly what is in a Donatos dough at the moment. However, the list of ingredients that Wazatron set forth in Reply 12 came from Donatos itself. And, as you will note, it includes eggs. Jim Grote, the founder of Donatos and the current CEO, for a long time made a point of the dough recipe being an old family recipe (he talked about his mother making the dough in her kitchen) that included eggs and milk. And, for some time, this point was emphasized even at the Donatos website and in other promotional materials. However, when I tried to track down the eggs and milk quote today at the Donatos website, I could not find it. So, Grote and Donatos may be deemphasizing the eggs and milk part of the old family story. That would make sense if you are trying to grow the business and are trying to position yourself among the giants of the retail pizza industry rather than tying yourself to the past. Of course, it could also mean that Donatos is no longer using eggs and milk or are in the process of phasing them out. If so, I suspect that Wazatron, with his highly developed Donatos pizza palate, should be able to tell when he next visits Donatos on his upcoming trip.
However, if eggs are indeed being currently used, and if the ingredients list is to be believed, then I believe the eggs are whole eggs, most likely in pasteurized form because of potential cross-contamination and other health-related issues. Also, if only egg whites were being used, then I believe that governmental regulations would require that egg whites be specifically listed. Otherwise, the consumer, especially one with health (e.g., allergies) or nutrition concerns, would not be able to know whether there may be a problem in using the product.
As far as the form of frozen dough is concerned, the early writings on Donatos said that the dough was rolled at a commissary and delivered frozen to the individual stores. That could well have changed and maybe frozen skins are now being used at the local store level. For our purposes, of course, it doesn't matter. Wazatron and others will be using fresh dough and everything will be done in a home setting, including trying to replicate the individual steps that go into making a skin, docking and proofing it, and using a perforated disk to bake the pizza on.