I too worked at Shakey's. The Richfield, Minnesota location from '82-85. Sounds like things changed through the years. However, while I worked there I did every possible job you could. So from my memory here are some things most of you will find completely useless in your quest to duplicate the pizza and are apparently only accurate to my employment.
Dough: Flour, Water, Yeast (cake style dissolved in the water), Shortening. Thats it no seasoning, made in large Hobart mixer with dough hook. Mixed about 10 minutes allowed to rise once, punched down, refrigerated and used the next day.
Sauce: Six gallon cans of Hunts tomato sauce, 1 spice packet (came prepackaged, no ingredient list) mixed well in Hobart mixer with mixing paddle, poured into 10 gallon bucket. Used as soon as needed.
Cheese: The menu did claim seven cheeses, I only ever saw 4: Mozzarella, Cheddar, Provalone, and Parmesean. The first three shredded on site with shredder attachment for Hobart mixer. Parmesan came in large bags in boxes. The Cheddar & provalone were combined and as stated by others called C&P.
Rolling the dough: done every day, unused "skins" tossed at end of day. Large rolling machine used to turn 1/3 of a batch into a 2 foot wide by about 10 foot long thin strip of dough, docked (large studded roller over entire surface to poke holes) then cut with template and knife to small, med, or large size. stacked skins about 2-3 inches high with wax paper between each "skin".
The Build: spread a handfull of cornmeal on build board, place skin on board, remove wax paper, use wide BBQ style brush to paint sauce on skin covering entirely, so much so that you paint past edges onto the board about 1/16" thick on skin. Weigh proper amount of Mozzarella and spread on to within 1/2" of edge of crust, sprinkle small handful of C&P over Mozzarella, cover pizza with chosen ingredients (which could include: pepperoni, sausage, spiced beef, polish sausage, salami, canadian bacon, green olives, black olives, onion, green pepper, mushrooms, pineapple, anchovies, and extra cheese), shake parmesean cheese liberally over entire pizza, use inverted square end spatula to scrape/squeegee all spilled ingredients (especially sauce) off of board. Shake board lightly to make sure pizza will slide off board (this is the whole reason for the cornmeal, think edible ball bearings). Slide onto stone oven surface.
Cook till done. (if you ever made a pizza you know when its done).
Side note about previous posts. There was no wine in the sauce, but as I was underage at the time and left to close the store about once a week, I can attest to the fact that since we served beer and wine at our location, I was trusted to behave. And of course I did, LOL, we only tested the beer occasionally to make sure it was still safe for the customers.
Sadly, all Shakey's in the Minneapolis area were closed, I think by around 1990.