Welcome, Old Shakey's Cop!
I've been working with a California native to clone Shakey's pizza on the east coast for about 14 months now. Part and parcel of the search for the recipe is a search for sources of the (generally foodservice grade) food required to bake these pizzas.
There are a number of threads in both this section and the Cracker Style pizza section about cloning Shakey's pizza. One of the best posts is this one which gives an insight into to what was in those mysterious bags that were added to foodservice products:http://www.pizzamaking.com/forum/index.php/topic,12688.msg122425.html#msg122425
My own research has me convinced that there was and still is quite a bit of variation in the final product from store-to-store, due to different franchisees using different brands/types of the various foodservice ingredients.
I do have a few questions about the flour, cheese, and yeast. Was the flour all purpose, bread, or high gluten? Also, was it bromated? Information gleaned at several locations of franchisees who are "rolling their own" as well as at stores that dropped the franchise indicates they are presently using high gluten flour such as Pillsbury Balancer or General Mills All Trumps. Was the low moisture mozzarella whole milk or part skim? Also, was the cake yeast baker's yeast or brewer's yeast?
Did the Shakey's Cops enforce the same recipes all across the country, or were there regional differences?
MODIFIED to add question about cheese.