To be able to toss this type of dough is a real mystery to me as it seems to be in contrast from what I've learned. A low hydration, low protein floured, and minimally kneaded dough doesn't tend to lend itself to opening in such a manner. I would appreciate any possible explanations for this.
For your information, there is an entire thread on the Giordano's style pizza, at http://www.pizzamaking.com/forum/index.php/topic,5674.0.html
Although I have never had a Giordano's pizza, I did get some nutrition information from Giordano's that I used with other information posted by our members knowledgeable in the Giordano's style in an attempt to reverse engineer and clone a Giordano's pizza. Rightly or wrongly, I concluded that there was a fair amount of oil used in the Giordano's dough but not as much as other members were using. But I believe that the oil and its amount and how the dough skins are sheeted are all implicated in the answer to your question. While I posted on some of my results with the Giordano's clone dough, I did not post any specific dough formulation because I was not satisfied with my ability to come up with a dough formulation that was reproducible time after time. I did not want to lead our members astray with formulations that were not fully and accuratelly detailed and actionable. However, I still believe that it comes down to how much oil is used in the real Giordano's dough. Also, whatever rolling method is used in a home setting, such as using a rolling pin, has to simulate the way that Giordano's sheets its skins. I posted on this latter subject at Reply 112 at http://www.pizzamaking.com/forum/index.php/topic,5674.100.html
. Whether a minimally-kneaded dough can survive a trip through a commercial roller is an open question. If I had to guess, if the dough balls are cohesive, they are likely to make it through the roller successfully, particularly if some bench flour is used, as is the case at Giordano's.
Maybe one of these days I will revisit my past efforts and try again to make a Giordano's clone. I had been hoping that more useful information on the Giordano's style would come to light but, alas, that did not happen. That makes it difficult to try to clone a pizza you've never eaten before.