Normally, when I work on projects like this one independently, I prefer not to post until I have achieved the desired results. In this case, there are a lot of variables involved, including the mixing sequence and the mixers used to make the dough, the mode of fermentation (ambient temperature fermentation versus cold fermentation), and the way that the skin is formed and its temperature in preparation to pre-baking/par-baking, etc. Working through these variables can take weeks of experimentation. Maybe we will get lucky this time and Bob and/or Norma will hit paydirt and spare us all from having to conduct a lot more experimenttion and testing. But, even if they don't hit paydirt, we may learn something more from their efforts.
With respect to the sequencing of oil into the dough, before or after the water, I have tried both ways, using my food processor and my KitchenAid stand mixer. Thus far, I have found that adding the oil before or after the water using my food processor produces comparable results. However, when I tried adding the oil to the flour and before the water using my stand mixer, the dough seemed to ferment much faster. In my case, I used all three attachments--the whisk attachment, the flat beater attachment and the C hook--so maybe that was responsible for the faster fermentation even though the finished dough temperature was where I wanted it. However, I haven't tried to repeat that method to see if I get the same results next time.
It may well turn out that the dough preparation method is not responsible for producing the flaky characteristics of the finished crust. That is why it can take so much time to find the answers.