This sounds a lot like the old blitz method of making pastry (Danish) dough. You cut the cold fat into small, walnut size pieces and mix them with the flour until they are about the size of Lima beans, then add the water and other dry ingredients and mix just enough to incorporate. Immediately scale and ball the dough and place it in the cooler for about 24-hours, then sheet (roll) to about 1/4-inch thickness, and fold several times (left to center, right to center, top to center, and bottom to center) place back into the cooler to rest (about 8-hours) and then roll to form your pizza skin. The amount of fat to use will be between 20 and 25% of the total flour weight. A number of years ago Schwan's (Tony's) made a type of pizza on a crust that they called Italian Pastry Crust. This was made in a similar manner except that they used commercial hard fat flakes instead of cutting the fat themselves. The resulting crust was tender eating, and had a decided pastry looking appearance.
Tom Lehmann/The Dough Doctor