the key element here is the 'no-time'. It changes everything.
Yeast works by consuming sugars and producing CO2 which turns into bubbles in the dough. Yeast has an exponential growth rate which means if they're saying no rise time, it means no help from the yeast (besides likely a bit of yeasty flavour to fool you).
So to get this 'workaround' crust, you need to replace two things: bubbles, and dough developed flavour. For a great crust, you need a relaxed dough to spring nicely in the oven. A Neapolitan dough is usually kneaded to a strong dough, then left to relax for a few days to get the nice oven spring.
To short-cut this process, they provide a dough strengthener, Cysteine and a dough re-laxer (enzymes). Then they rely solely on the oven spring for the crust not the yeast.
by using the the Cysteine (l- usually means artificially produced) they make the dough stronger allowing to capture and hold the steam and water vapour caused by heating the dough to get 'lift'. Cysteine is an amino acid also used in baking for flavour development and dough conditioning. helps on both fronts.
The Ascorbic Acid is a form of Vitamin-C which is sometimes used as a preservative and to shift the pH level. It may also be there to replicate a sour-ish taste you get from natural yeast (sour dough). Given that this fast dough may not have a great taste on its own.
The sorbitan monostearate is an emulsifier in this case to keep the yeast intact. You almost always see in the jars of yeast at the stores.
The enzymes are again there to help with the conditioning of the dough. To make it relaxed and help with the flavour.
Can you use it for baking a bread loaf? Not really. The weight of the dough will prove too much for lift using this method. However, if you let your dough rise properly, it's possible you get a nice looking bread thanks to help from Cysteine. I'd use a bread pan since the dough re-laxer is likely to make the loaf sprawl.