A quick search of this board shows a lot of favorable talk about butter lamination just a few months ago. What changed?
There had been talk about using that method for Stuffed pizza,
for which I haven't been an active participant, mostly because I haven't tried to reproduce a stuffed pizza at home yet.
[puts on the pizza nerd hat] I'd never been a supporter of "lamination" for pizza dough, since it seems like an excessive amount of work for making pizza, and in my mind, doesn't make sense in a restaurant environment to add extra steps in dough preparation, when proper balance of ingredients, kneading, and proofing should suffice. [/pizza nerd hat removed]
I do, however, recommend lamination for cinnamon rolls, which is one of my suggested alternate uses for deep dish dough.