Thanks Garvey. So much info, so many different paths.
I have been reading for 3 days and got so confused as to everyone's theories etc... I spent a long time reading one thread that was heavily contributed to by someone who had never even had Giordano's but was trying to replicate it.
He did make some beautiful pies though.
I am going to try this one today and then branch out. This isn't my first baking or pizza experience but it is my first try at the elusive buttery flakey crust. I will get to weights, measures and baking percentages shortly.
I am not so worried about an exact duplicate as I am about just making a great tasting pie with similar qualities and tweeking it to be my own.
Thanks again for the link. I will start with the latest there and read some more.
Oh, which pan?