Giordano's sheets their dough, that is a fact. Can you achieve 5-6 layers using only a sheeter? Are they doing something else to their dough where it is commissioned?
Since I do not own a $3000 sheeter I had to find another way.
For this experiment, I incorporated the jelly roll lamination as seen here. http://www.browneyedbaker.com/2012/03/05/chicago-style-deep-dish-pizza/
I modified Buzz's old recipe just a bit and here is what I came up with.
1.5 cups KA AP
1/2 cup water
3 T canola oil
0.80 t yeast
0.40 t Kosher salt
0.40 t sugar
I proofed the yeast in 110F water, added it to flour, salt, sugar, and oil. Kneaded it about 1.5 minutes (less than 2 minutes). Let it rise at room temperature for 1.5 hours. I punched it down and proceeded with the jelly roll lamination technique. Tossed in the fridge for 10 hours and baked after a 1.5 hr warmup at 450 for 30 minutes.
Results were very very good. A little bit too oily/buttery but that can be fixed. I achieved roughly 6-7 layers and this was one of the best deep dishes I have ever made. For me it blew Gino's East out of the water.
Giordano's crust is drier which is what I am trying to achieve here so I will go with less butter in the lamination process as well as in the deep dish pan. Maybe even cut the hydration a bit too and try longer bake times.
All in all this experiment was a grt success and I believe we are getting closer to making an exact duplicate.
P.S. This pizza does not include the thin top dough under the sauce. I ran out of dough
Here are the pics.