She goes on to give her recipe so my guess is "dried herbs". And yes, I agree, the dough looks very thick. But, it looks like she bakes it for nearly 26 minutes @ 450 deg and on a stone.
This is all very interesting to me. I read about 1st rise and 2nd rise. I'm not quite sure I follow. When I pull my dough from my KA I simply form the dough balls and stick em in the fridge. Should I be doing a two-step rise?