The formulation you posted is for a cracker-style pizza crust.
If 9 ounces of oil by volume is used, that is 1 1/8 cups, or 54 teaspoons. For vegetable oil, that translates to 8.65 ounces by weight, or 2.163% of the formula flour.
A hydration of 36% would have been normal for a cracker-style crust. In fact, if you look at DKM's cracker-style recipe at http://www.pizzamaking.com/pizzainnstyle.php
, you sill see the same hydration value. In fact, if you look at the other ingredient percents in DKM's recipe, you will see other similarities to the dough formulation you posted.
As for the yeast, the recitation of 105 degrees F suggests that the yeast may have been active dry yeast (ADY). IDY came into being in the 1970s and did not require rehydrating in warm water. It is possible that the yeast was cake yeast, even though it does not require 105 degrees F water to rehydrate (it can be cooler), so if you can follow up with the former PH guy, that will be a plus for you. However, I'm guessing that the yeast was ADY. If it were cake yeast, the equivalent baker's percent for ADY would be about 0.75%. I think that would be too low for a dough to be used in a couple of hours. I think 1.5% ADY was intended.
If you decide to try the recipe, you may have to do some experimenting with the amount of dough and try to get the right final weight of the dough skin. In my experience with the cracker style, that is important in order to get uniform, consistent results.