Here is my mini-tutorial on laminated skins for the cracker style of pizza. It is based on my personal experience with laminated doughs, although I also read all of the posts on the forum on the cracker style before I decided to try that style.
As I see it, there are basically two ways of creating laminated skins. The first method entails folding a rolled out skin upon itself one or more times (usually many times) and re-rolling after each fold. For convenience of discussion, I will refer to this method as the "fold-and-roll" lamination method. The second method is to form two or more rolled-out skins and overlay or superimpose them on top of each other to form a unitary laminated assembly (for increased flakiness one may also add things between the superimposed skins such as flour, butter, oil, etc.). Once the skins are superimposed, it might be necessary to roll out the laminated assembly to the desired final size. I will refer to this method as the "roll-and-overlay" lamination method.
In general terms, I believe that both methods work better with high hydration doughs than low hydration doughs. For the cracker style dough, I am thinking of a general hydration range of around 35-45%, or maybe as high as 50%. Above this range, it gets harder to make a pizza with the typical characteristics of the cracker style pizza, no matter whether a lamination method is used or not. In my case with the basic DKM recipe, I chose not to use either of the lamination methods. From past experience, I had discovered that using the fold-and-roll method required a lot of brute force rolling and allowing the dough to rest from time to time before resuming the rolling process. That held true even when I used my proofing box to soften the dough before rolling. Had I made small pizzas, I suspect that I might have had less difficulty, but I was trying to make 14" pizzas, which meant rolling out the skin beyond 14" and trimming it back to size. It seemed to me that the larger the pizza size, the more the rolling and the more the difficulty to get the skin out to the final size without toughening it because of overworked gluten. In just about all of my DKM-styled cracker pizzas, I tried as much as possible not to end up with a tough dough that would impede forming a crispy or flaky crust.
By contrast to the fold-and-roll method, I found the roll-and-overlay method easier to execute than the fold-and-roll method, although that method entailed a lot of rolling also, but not the rolling of multi-layered skins, only individual skins. Again, I found that a higher hydration worked well for this method, as I noted and discussed in the thread at http://www.pizzamaking.com/forum/index.php/topic,5173.msg43956.html#msg43956
. I had also used the roll-and-overlay lamination method to make a Chicago-style deep dish crust in order to get increased flakiness in the finished crust. As you might expect, the roll-and-overlay method becomes easier when warming up the dough, as by using a proofing box.
Based on the experiments you have conducted with the EL-7 product to date, it does not appear that that product is as effective with really low-hydration doughs as high-hydration doughs, at least not alone (e.g., without warming up the dough also). Since we don't know the breakdown of the EL-7 product into its constituent parts by percent, it may well be that achieving success with the EL-7 product is a matter of ascertaining the proper amount to use. It may also be possible that the PZ-44 product, of which you now have a sample, may be a more effective product than the EL-7 product when used at the proper level.
In deciding how to proceed using a lamination method, you should also consider whether pre-baking is necessary or desirable or not. In my experience, I found that using a pre-bake was a more effective method for my DKM cracker style pizzas using my cutter pan and oven configuration. I was after a really crispy crust. Had I wanted a more tender, less crispy crust, I might have dressed and baked the pizza in the normal manner, i.e., without using a pre-bake. For the roll-and-overlay method described in the abovementioned thread, I found that I did not have a need to pre-bake the crust.
You also have the option of baking directly on a pizza stone or deck surface. I chose to use a cutter pan for the DKM style pizzas because it allowed me to put sauce, cheese and toppings right out to the bitter edge and not worry about any of those items slipping off of the pizza when loaded into the oven. However, I did not use the cutter pan for the pizzas made using the roll-and-overlay pizzas as discussed in the abovementioned thread. I baked the pizzas either directly on the stone or on a disk.
You might also want to read the posts on this subject of John Fazzari (fazzari). Of all the forum members, I deem his to be the "master" of the lamination method in the context of the cracker style pizza. Not only that, he is a professional pizza operator who specializes in the cracker style of pizza. You might have already noted that he posted regularly on the fold-and-roll method at the thread at http://www.pizzamaking.com/forum/index.php/topic,5762.msg48991.html#msg48991
but also elsewhere on the forum, including at http://www.pizzamaking.com/forum/index.php/topic,6604.msg56637.html#msg56637
. If I were to embark on a project to come up with a cracker style crust using the fold-and-roll method in particular, I would first read all of John's posts on the subject. Why reinvent the wheel when we have a passionate expert on the premises?