Just my opinion, but it's not the layering effect per se which makes this skin so good. Imagine this, in a restaurant setting, you roll out a long sheet of dough, fold it up and roll it again, at which time you use round templates to cut out skins. The next batch you roll out a sheet, after which you add all of the scraps of dough from the previous batch, fold and sheet again, .....so you see, after the first batch there really is no layering, its a lot of rolled scraps reintroduced into a new sheet of dough. So, it has more to do with the compression of the crust.
As I've said in another post somewhere, I've replaced shafts in my huge mixers, because the dough sheared them...I've also sent back brand new sheeters, which couldn't do the job with low hydro dough..it seems as if only the older equipment is bullet proof, but they are getting harder to find.....so you see, trying to replicate this kind of product at home has been a lot of fun, because up to maybe a month ago, I would have thought it was impossible, but it can be done with modifications to the dough.
As for me Peter, I like the look of your last pizza the best...I can tell just by looking at it, this was a good pizza.
Dan, I'm not saying you can use a range of hydrations to make a good cracker crust....I'm saying somehow, you've gotta get as low a hydration dough as you can, and you have to get it workable with your rolling pin or pasta sheeter or whatever you use. But also beware....you might be looking for a different crust...I don't particularly enjoy tough, crackery crusts....I shoot for tender and crispy.....also, I have found you can very easily over laminate and end up with a tough cracker. Having said all of this guys, there are so many variables that change this type of crust...it is a very hard crust to get consistent. This week i'm having a hell of a time, because the flour (the same kind we've used for years), is so strong. You guys would love working with me and my brother, we talk dough every single day!!
It's been 30 years and we're still looking for perfection.
Dan, just one more thing...when my skins are perfect, the heat from the stone travels through the crust very easily...it has to because we use raw beef and sausage on our skins and they are usually cooked in 6 to 8 minutes.....it's when the heat is not coming through, that we screen our crusts to give them more time to cook.