I use the nonstick Chicago Metallic Pans, they are real dark and brown pretty well. I have been seasoning them for a while now, and only use them for pizza.
I have a 12, 14, & 16 inch black hard coat pans I bought from a little caesars that went out of business, $4 a piece. They are about 2 1/2 inches deep, jet black and well seasoned.
Ebay is a great place to find restaurant pizza pans pretty cheap, and if your lucky you can get them still with the seasoning intact.
Giordano's Pizza is stuffed, so they use 2 interlocking crusts, the sauce goes on the top crust. This also allows, the toppings below to steam cook. Mushrooms & Pepperoni are my favorites. My girlfriend loves shrimp & brocolli. Spinach works well also. I think a stuffed pizza is the only type of pizza, were brocoli is a viable option.
I was up in Milwaukee recently & had Eduardo's pizza. The crusts are very similar, I can tell little difference between each of their stuffed pizzas.