I accidentally stumbled upon a technique which works very well for laminating low hydration cracker crusts at home.
I made 20 ounce piece of dough using the following recipe:
100% flour All Trumps
40% water as hot as your tap has
Put all dry ingredients into your bowl and mix. Add the water and oil and using the paddle, mix until all of the flour and small pieces are picked up...the bowl will be clean. It only mixes a little over 2 minutes, and at this point the mixer will labor. That's enough mixing time. I placed my dough in a large freezer bag, flattened it and place in a barely warm oven for 1 hour. After 1 hour take your dough, and sheet it as thin as you can on your work suface (try to keep somewhat rectangular)....warm dough sheets very easily and can be easily sheeted to less than one-eight inch. You should have a fairly large sheet of dough now....fold it up into as many layers as you want....I folded mine up into 12 layers. Sheet this piece of dough out until it is as thin or thick as you want. I shot for one-eighth inch, but it doesn't have to be this thin. This method is not hard and does not take a lot of work....but if you should labor, let the dough rest in between bouts of sheeting ( I honestly didn't have to as sheeting was easy even for a 40% hydrated dough) I then cut my sheets into rectangular pizzas so there is not waste. I immediately, wrap in parchment and plastic wrap and put in the freezer for about 20 minutes until ice cold I then place in the fridge and let set at least 24 hours prior to using.