Nate, I saw your similar post (with pictures) in the Dough Doctor section, so I have a decent idea of your objective here. Unfortunately I don't know anything about this style of pizza. So I'll share some ideas that you probably already grasp very well, in hopes that something I say may make something click in your mind.
When I change oven temperature for different styles of pizza, the temperature usually has something to do with the mass or the volume of the pizza. The thicker the pizza, the lower the temperature and the longer the bake time. This is why I like to keep the temperature around 450 for pizzas like deep dish and stuffed.
As you know (because your own input is the entire reason why I do this), I bake my stuffed pizzas at 460. (You or your links have revealed that Giordano's bakes at 465.) At first I was hesitant to bake these pizzas at a higher temp than 450 because stuffed pizzas have so much more mass than any other pizza, mostly due to the excessive cheese and top crust. Baking at 460 has worked, but you may remember that I accidentally baked one my stuffed pizzas at 500 for 12 or 13 minutes before realizing I had set the temperature too high. Although I responded by turning down the temperature while the pizza was baking, then trying to let some heat out of the oven, that pizza ended up too done on the outside, with cheese (on the inside) that didn't melt as much as I'd like.
With the style of pizza in your pics, I would think you should have considerable wiggle room with oven temperature. Higher temperature might make the bottom of the crust crispier, but lower temp + longer bake time might make the crust more crispy (or crunchy) all the way through.
Your second question is a good question. I think it will be hard to find an answer to that one without just experimenting.