Very nice job. I can see why you were so pleased.
My favorite appliance for the DKM cracker-style dough recipe is a food processor, because of its ability to efficiently create a dough with a cornmeal-like texture, but I have also successfully used my basic KitchenAid stand mixer with a paddle and C-hook. I start with the paddle at stir speed and later switch to the C-hook at at higher speed. I ultimately discovered that if the dough was subjected to heat, which made it easier to roll out, it didn't really matter as much what type of mixing appliance was used. I even made the DKM cracker style dough by hand. I also found that the dough warming method made the hydration of the dough less critical, and would tolerate a wider range of hydration values. That also suggests that the type of flour used is less critical.
John Conk mentioned that I have used the layering technique you described. That is correct but it was with respect to a Lehmann cracker-style pizza. The principal drawback to the layering method in my opinion is that it is extra work and takes more time than working with a single layer. However, as I discovered with my own experiments, laminating layers is an effective method for achieving a crispy crust. With the DKM recipe, I found that if I rolled out the dough thinly enough, I could get a finished crust that was crispy and with a lot of crunch, which you could hear when the pizza cutter cut through the pizza. In my case, I used a nominal thickness factor of about 0.07, which was reduced even further for the final skin that was cut out of a larger sheet, much like you did. I did a quick calculation of the thickness factor for your two superimposed skins and it is about the same as what I used for my single skin. In my case, I found that using a cutter pan and pre-baking the crust worked best for me, although I also was successful with baking the pizzas directly on my pre-heated pizza stone. If you haven't tried pre-baking your crust in the cutter pan, that is something you might want to consider, using a single skin of the same general thickness of your two laminated skins. I typically pre-oil my cutter pan to get increased bottom crust browning. What I also like about the cutter pan is that I can place toppings all the way out to the edge without fear of anything spilling over the edge onto the pizza stone when loading the pizza into the oven.