Tom I sheeted dough question

Tom Out here on the west coast thin crust is very popular. In particular a crust that is rolled through a dough sheeter, It is then dusted with flour folded in half lengthwise and run through again this is done 3 or 4 times to create a bunch of thin layers. When I have seen it done the dough looks very dry like maybe 35-40% water.
after the final rolling they cut out the skins with a template the size of a pizza and stack em up.
I have looked around here and have never found a dough recipe matching this. Oh yeah one more thing when rolled out the dough has a slight bit of yellow tint to it not much just a bit.

Any ideas? Thanks