Reverse Engineering Beau Jo's Mountain Pie Crust

[Clive At Five]

Clearly, opinions are mixed on whether Beau Jo's "Mountain Pies" are actually pizza. Whatever sort of freak of nature it is, I'd like to try to replicate it.

Luckily, Beau Jo's posted this to their own YouTube channel:

<a href="http://www.youtube.com/watch?v=P7zk1xkWZuI" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=P7zk1xkWZuI</a>

. Unfortunately, the video is accelerated so quickly that it's hard to see what's going on. I've picked out what I think are the main points, but I'd appreciate if someone could help confirm my observations.

1) "pitcher" (~8 -12 cups?) of unidentified type of flour.
2) ~1/2 c of yellow powder - I'm assuming yeast
3) ~3-4c of oil
4) ~4c of amber colored liquid... some sort of molasses/honey-something? I suspect it's the sugar element to the crust.
5) ~6c of water

I'm pretty terrible at estimating proportions, so I'd appreciate a second opinion with those, if possible. Also, #4 is really stumping me... the amber-colored liquid. Does anyone have any idea what that might be?

Thanks for your consideration!

-Clive

[Tscarborough]

If they serve breakfast it is probably syrup, if not, it looks like au jous.

[Chicago Bob]

Hey Clive...good to see you back!
Well, I'll have to go with syrup too....appears to be in a warmer. But there's an awful lot of it...that pizza would have had to taste like a pancake and I know you know better.     Beer?
How do you slow that thing down!!   

[pizzard]

Clearly, opinions are mixed on whether Beau Jo's "Mountain Pies" are actually pizza. Whatever sort of freak of nature it is, I'd like to try to replicate it.

Luckily, Beau Jo's posted this to their own YouTube channel: http://www.youtube.com/watch?v=P7zk1xkWZuI . Unfortunately, the video is accelerated so quickly that it's hard to see what's going on. I've picked out what I think are the main points, but I'd appreciate if someone could help confirm my observations.

1) "pitcher" (~8 -12 cups?) of unidentified type of flour.
2) ~1/2 c of yellow powder - I'm assuming yeast
3) ~3-4c of oil
4) ~4c of amber colored liquid... some sort of molasses/honey-something? I suspect it's the sugar element to the crust.
5) ~6c of water

I'm pretty terrible at estimating proportions, so I'd appreciate a second opinion with those, if possible. Also, #4 is really stumping me... the amber-colored liquid. Does anyone have any idea what that might be?

Thanks for your consideration!

-Clive

Perhaps it is some type of malt extract? I've never heard of that being used before, but the product is definitely out there.
http://www.briess.com/food/Assets/pdf/ss_segments/Briess_SS_PizzaCrust.pdf

[Chicago Bob]

I think DNADan tinkers with malt extract...malt liquor too!!   Good stuff.