When I was on the cracker-style learning curve and doing experiments at http://www.pizzamaking.com/forum/index.php/topic,5173.0.html
, including laminated skin assemblies, member November suggested using some form of fat between the layers. I don't recall posting on my results but I did try putting some small pieces of butter between the layers. However, I found that the butter started to melt and made the process of rolling the lamination out and keeping it round more difficult. I was somewhat surprised by this because I had previously successfully used a similar method to make a more flaky, pie-like deep-dish crust, as I described at Reply 22 at http://www.pizzamaking.com/forum/index.php/topic,1585.msg14755.html#msg14755
. I might have pursued the matter further but I went on to work on the DKM cracker-style dough and did not return to do follow-up experiments. Also, after being able to make such good cracker-style pizzas using versions of DKM's recipe, I sort of lost interest in using the more laborious and time-consuming lamination approach.
As you may recall, I also tried using butter in a Lehmann cracker-style dough formulation, as I reported at Reply 105 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg50766/topicseen.html#msg50766
. However, I did not use the butter in little pieces. It was just part of the total fat called for by the recipe.
I think if I were to attempt something along the lines you are suggesting without going to a lamination approach, I would be inclined to use the dough preparation techniques that I described, inter alia
, at Reply 61 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49722.html#msg49722
. Specifically, I would add pieces of cold butter to the aggregation of small individual dough pieces and form everything into a ball. I suspect that I would not be able to use the dough warming method and would just have to roll the dough out using brute force, either in advance of cold fermenting the dough or after, maybe a day or two later.