Getting the layer is tough without a sheeter, with a sheeter it's very easy...
What you have to do is roll it out thin, very thin using a roller or sheeter. A very light coat of flour on top and bottom proceed to fold in half, fold in half again. You now have 4 layers. You can fold again if you like ( I do ) then reball being careful by folding the edges down and in, keeping the folds in tact. Cook on a stone, at 475 . The bottom layer most of the time will split and appears as 2.
You need to dock the dough very well, and also, par bake really makes these crusts crispy, but do not think they par bake.