Thanks for the pics, I am going to try this place out that looks like my kind of pizza! Not too far from me.
The line you see in the first pic is caused by the cutting wheel and angle used when cutting. Typically, a sized template (12", 14", 16" etc) is placed on the skin and a handheld cutting wheel used to cut the skin around the template. If the wheel is tilted outward ( bottom of the wheel ) while cutting, the dough is slightly stretched. After the cut the template is lifted and the dough snaps back slightly, this creates the line you see. I do this all the time.
In regards the the laminate, so many places don't do it, so odds are it's not laminated....
If the crust was crispy all the way through then I do believe it's laminated. If the crust was chewy it is not laminated and those pockets seen in the pic are just air bubbles. They do not look continuous like a laminate is.