It is not unheard of to leave out yeast. For example, see the dough formulation posted by canadianbacon (Mark) at http://www.pizzamaking.com/forum/index.php/topic,2615.msg22637.html#msg22637
If you are after flavor beyond that provided by the flour itself, the salt, sugar, fats and the effects of baking (caramelization, Maillard reactions, etc.), you will need to add some yeast. It can be only a small amount if the fermentation time is adequate. During fermentation, alcohol (ethyl alcohol) is produced by yeast activity that is converted to various compounds that contribute to crust flavor and aroma. Without yeast, there will be air incorporated into the dough by the process of kneading, and as the pizza is baked the dough will expand as the oven heat causes the air to expand and push against the surrounding dough. The higher the hydration, the less cracker-ish the crust will be, and vice versa. In your case, the high levels of fats also contribute significantly to the tenderness and softness of the crust.
What I found most interesting in the recipe is the use of a rest period (20 minutes). It's not technically an autolyse in the classical sense but its purpose may be the same. It's an interesting recipe. For those wishing to try out the recipe, all-purpose flour can be substituted for the German 550 flour, which has a similar protein content.