Thanks for posting. The pizza looks great. Based on the information you provided, I calculated a thickness factor of 0.102. So, it looks like your crust has some substance to it.
I have a few questions:
1) With your home oven, are you able to control and see its temperature in a display when you are warming the dough up?
2) When you rolled out the dough, folded it, and folded it again, was the skin round or square/rectangular when you folded it? I have found that it is difficult to roll out a laminated skin that has a triangular shape and end up with a round skin.
3) Was it much harder to roll out the skins with the 6-9 layers than the ones with the 4 layers, and was there any benefit, or sufficient benefit, to warrant using 6-9 layers? Out of curiosity, how did you actually create 6-9 layers?
4) Did you experiment with different flours before you settled on the high-gluten flour and, if so, what were the differences you detected? Also, what brand of high-gluten flour did you use?
Thanks. I look forward to the results of your higher hydration experiment with the layering.