Pat's serves one of the world's best ultra thin crust pizzas. They've long been very successful at their Lincoln Ave. location and I'm surprised that this top notch pizzeria hasn't branched out like Malnati's, Home Run Inn, Vito and Nick's, Aurelio's, Gino's East, etc. having other locations around the Chicago metro area. But sometimes you don't want to spoil the original good thing.
I suspect it's true that they rolled their pizza doughs out long in advance of use, but I would be surprised to learn that they really freeze their crusts afterwards. I haven't had much luck in freezing dough or sauce for that matter. Freezing seems to change the crust/sauce character somehow and in not too good a way. Another ultra thin crust pizzeria that I'm familiar with is Fricano's in southwest Michigan and they, too, make their ultra thin pizza crusts up well in advance and leave them laying around the kitchen until "called to service." I suspect they maintain a refrigerator supply in case of excess demand that evening.
A number of us dined at Pat's last year and gobbled up every morsel of their great tender, crispy pizza as shown below.