For what it's worth, I had Giordanos tonight and made notes below. If I was going to replicate this crust this is where I would start. There is a larger amount of sugar than normal and butter or Margarine in the dough formulation. Flour is AP on my stuffed.
Giordanos crust estimate
Sugar 6 to 9, white only, start with 6
Veggie oil 4
Butter or Margarine 7, leaning Margarine
Salt 2%, assumes unsalted butter or Margarine
Potential: low percentage of sweet whey. Start without this.
Pan 2" dark american metal craft with Margarine or crisco butter flavor shortening - a good heavy greasing bottom and sides
Cook 450 at 35 on screen on stone
Cheese 100% provolone whole milk
Heavy sprinkle parm on top of Provo, not fresh grated, but standard fine grated refrigerated bagged or refrigerated container, not heavy aged. Use same for top on sauce.
There was no mozzarella on my stuffed pizza
No pan rise - this is not a risen crust, just pan then then cook
Yeast .25, this is a low yeast formulation
I also think this is a same day dough
Thickness just below below 1/4 inch
Tuck top layer down along edge of pan, press first and second dough together lightly do not pinch, and roll top with rolling pin, edge bottom is thin, so needs to be tucked
The unique flavor in the crust is oil, butter and sugar with a potential for sweet whey.