How Does a Grocery Store "Self-Rising Crust" Work
I believe they use a combination of hydrogenated oils, yeast and standard leavening agents like baking powder and baking soda.

My experience is that without hydro, the super rising crusts are just tougher to make. I have settled for a medium riser but an awesome taste. I like to use yeast in my pizza crusts. Generally, chemical reactions go faster at higher temps, so yes temperature does matter... 

However, since the reaction starts immediately, I would say it is more dependent on the amount and how long you let it work. The trick is the optimize the timing so that you bake the shape you want (i.e., fluffy and big) into the crust just as it gets to that point from the leavening (the most risen and fluffy). If you wait too long it will depress...

I read a bit about this here as well:

http://en.wikipedia.org/wiki/Baking_powder