When I use my spreadsheet to convert it to bakers' percentages, I get:
One thing I've figured out recently is that a dough formula itself doesn't usually mean as much as what you do with the dough; how you manage it, how you ferment it, how you manipulate it, etc. However, since you asked what we think of the recipe, and since I'm bored, I'll go ahead and play: When I look at this formula, I see a cracker crust that probably wants to be laminated, with not many other uses. Pretty close to Shakey's. Could turn out amazing if used right, but could turn out horrible, too. It would definitely be hard for most people to make this dough work out. Fazzari knows exactly what to do with it.
That's a ton of yeast and a ton of sugar, but I can see the high yeast percentage working out, considering how stiff this dough must be. Nearly 5% sugar scares me.
I must admit that this formula is not even close to what I envisioned when I read 'bread factory.'