Peter, your second guess is what I was trying to show. Good call, Bob.
The top crust in each pic is clearly pretty thick; thicker than I'd feel comfortable serving. Especially the first pic. And this is very representative of the pictures that come up in the google search. I'm not saying you can see a thick top crust in most of the pics that come up in the search; I'm just saying that, of the pics that were taken from the proper angle to reveal a top crust (and are in focus), almost all of them show a pretty thick top crust. With at least a few of these pics, you can see in a couple different ways that the top and bottom crusts are about the same thickness.
Gum line never even consciously occurred to me because I just wasn't thinking in that direction. But that was definitely worth pointing out. Glad you noticed it.
With the last pic (in Reply #74), I think it pretty clearly shows that the bottom crust was two layers and that the top crust was probably one layer. As someone who has surely made at least a hundred more laminated skins than probably every member except DNA Dan, I feel pretty comfortable speculating that to achieve lamination like that, the dough has to be stiff enough that it cannot be the slightest bit sticky (unless it's way overfermented); or stiff enough to put through a sheeter without any bench flour. For example, if you look at the second picture in this post (http://www.pizzamaking.com/forum/index.php/topic,25774.msg275396.html#msg275396
), you can see that my top and bottom dough layers kind of merged together into one crust. With 50% hydration and 6% oil, that dough was just soft enough to be considered soft for this style. If only the hydration had been 48%, the dough would have been stiff enough to keep the skins from merging into a single crust like that.
Nate, I'm pretty convinced that the quality of hand-rolled laminated dough/crust is essentially identical to that of laminated dough/crust from a sheeter. Yes, it takes at least 15 times longer to do it by hand, and yes, I would prefer to have a sheeter for my laminated cracker dough. It even seems logical that all the extra rolling (by hand) should toughen dough, but it just doesn't happen. I mean, just look at my latest Tommy's pics (http://www.pizzamaking.com/forum/index.php/topic,12446.msg275304.html#msg275304
), compared to actual Tommy's pics (a few posts later). I can tell you, with all honesty, that my Tommy's clones are almost identical to actual Tommy's pizzas.