Yes, laminating gives the crust some separate layers and is done when rolling out the dough. Essentially roll out the dough and fold the sheet in half, then another half and once again. Reball it then roll it out again.
The bottom crust is laminated the top is not. In the pics, the bottom dough is 17 oz, the top the same but rolled out thinner. The pan is a 12 inch. You do not want a thick crust on the bottom, more so thin. I do not have thickness factor as that would give you the precise information. Sorry about that, I use a sheeter and roll out to a specific setting. Next time I make these I will measure thickness and snap some pics.
To get the round edge, you can use sauce or a veggie spray, like Pam. Fill up the pan with your toppings and cheese, spray or sauce the inside top edge of the dough. Place the top dough over the bottom and slightly press the 2 doughs together( don't pinch just press slightly) Take a large rolling pin and roll the top, it will form just like in the pics.
I am in Chicago, the cultured butter is richer and provides a buttery flavor. You can get cultured butter at Whole Foods and many supermarkets, it's pretty common in my area. Sacso cultured butter milk is the only brand supermarkets seem to carry, by me it's in most of the stores as well, maybe it's because I am near a large city.....