That is correct. Steve did not use a lamination approach. However, the lamination method is a useful and effective method, albeit one that can take more time and effort than a single rolling of a dough skin. At some point, I'd like to devote more time to that method to determine its pluses and minuses. I suspect that if the hydration is on the high side, it may be necessary to use a lamination approach to get a crispy crust.
In terms of my personal observations, the most difficult aspect of DKM's recipe that I encountered was rolling out the dough, because of its low hydration and stiffness. But, with a clue from John Fazzari, I came up with a solution to that problem that made the rolling out of the dough a breeze--the use of heat to warm up the dough. That made other factors, such as type of flour, hydration value, and type of mixer, less critical. I also concluded that for me pre-baking the crust was the best way to go. Finding that I could make the dough by hand and with relative ease and without a mixer or food processor was also a major revelation. That has the potential to open up DKM's recipe to many more users.
I also discovered that there were several variations of "cracker" crusts, from a saltine cracker-like crust that is tender, to a crispy crust that leaves a lot of crumbs in your lap. To get the tender cracker crust, I would use a fairly high thickness factor; for a crispy type cracker crust, I would use a much lower thickness factor.