I think it is quite probable that Giordano's used a dough roller or its equivalent in the '70s. I say this because dough rollers existed in the '70s and they would have made it much easier and faster and more labor effective to make the two skins required by each pizza. Moreover, if scrap dough were used, there might have been some layering effects in the finished crust, especially if bench flour was used between the layers. Clearly, the Giordano's store in the video you referenced in Reply 80 at http://www.pizzamaking.com/forum/index.php/topic,25774.msg275830.html#msg275830
uses scrap along with fresh dough balls to make their skins. Specifically, you will notice that the fellow making the skins reaches over to the center table and takes a really scruffy looking piece of dough--presumably scrap placed there by one of the workers at the end of the make line where the skins are trimmed of any excess dough--and combines it with a new dough ball to run through the dough roller. There also does not appear to be two different skin thicknesses, although I was once told by an Anets sales person that Giordano's, who was a big user of their dough rollers, used a much thinner skin for the top skin. At one point in the video, the fellow working the dough roller tosses a skin across the room onto a shelf, presumably to be used as the top skin by the workers in that area. That skin appears to have been made just like the bottom skin. And since scrap is recycled repeatedly in real time, the final skin might have some layering, possibly through multiple generations of skins. What I don't know is if it is possible to fold round skins several times to form many layers (maybe with flour between the layers) and run the skins so folded through the dough roller to end up with a more flaky crust. Clearly, that is not done today if the video you referenced is representative of how pizzas are made in the Giordano's stores.
On the matter of the high hydration called for in the recipe that Ryan mentioned, as I previously mentioned that does not appear to me to be an impediment. In this vein, see the Vito & Nick's video at
I came up with a clone of the V&N dough shown in that video and its hydration, including the water content of the milk used in the dough, was around 65%. You will note that Rose, the woman with Guy Fieri in the video, has no problem running the flattened and dusted dough ball through the dough roller. With a dough roller, there is little reason to toss and spin the skin. So, as Ryan noted in respect of the video you referenced, spinning the dough is mainly for show, although it might imply a dough with modest hydration and/or low fat/oil levels. There is, however, one exception to the no-spin notion. If someone wants to make a skin with a semi-hand tossed character, it is possible to run a dough ball through a dough roller to create a skin that is of a size that is a few inches less than the desired final size. After letting the skin rest for a while, it can be opened the rest of the way to the final desired size by hand, including spinning and tossing the dough if the hydration value of the dough makes that possible. Clearly, a semi hand shaped characteristic is not something that Giordano's wants or needs for its skins. The dough roller is plenty good enough to form the skins, with no need for tossing and spinning.