Peter could you explain your (undisclosed) dough handling process and different weight /thickness if any between the top and bottom skins? hand toss? any Pre baking? or pre cooking of ingredients? Comments on the sloped pan? Does giordanos use straight sided?
What percentages were you using this time around? Were you happier with the height this time around with the increase in cheese and sauce?
I am still regurgitating the data from the last pizza so I haven't yet determined what the next dough formulation should look like. I thought that the dough for the first Giordano's clone handled more like the real thing (based on the Giordano's video) but the crust for the last pizza was better in my opinion even though the dough was too extensible after 3+ days of cold fermentation. I believe the answer is a dough formulation that falls somewhere between the two. Unfortunately, it will take some time to re-do all of the numbers, simply because of the need to do a lot of re-calculations and have them fit within the data I collected through all of my analytical work. However, I can answer the other questions you posed.
Giordano's uses straight-sided pans that appear to be 2" deep. I used the pan I described simply because it is is the closest pan I have that is dark and does not produce an excessive amount of pizza for me to eat. I have a beautiful 2" deep, dark anodized straight-sided deep-dish pan from pizzatools.com/Lloyd's, but it would produce far more pizza than I can comfortably eat, even with leftovers. The first pizza I made used a 9" x 2" pan but it was light colored and not yet seasoned enough to produce the desired crust coloration, even with ample greasing of the pan with butter, without removing the pizza from the pan toward the end of the bake to achieve that desired degree of crust coloration. That is still an option because I found that I could remove the baked pizza from the pan without any difficulty or with the crust splitting during such removal. I found this true of both the straight-sided and sloping-sided pans I used.
To prepare the dough for the two Giordano's clone pizzas I described, I first determined how much dough I would need for the particular pan based on the data I got from my analytical work. I found that in both cases I did not have to carve out a piece of the bulk dough to use for the top skin. The bulk dough in both cases was very malleable, much like putty, and I was able to carve out the piece of dough for the top skin after the bulk dough was taken out of the refrigerator. That was good news since that avoided having to use two storage containers, one for the dough for the top skin and one for the dough for the main skin. To determine how much dough to use for the top skin, which was much thinner than the main skin, I determined what diameter of the top skin I would need to cover the top of the pizza and the sides of the pan up to and slightly beyond the top rim of the pan where it would be joined with the main skin. In my case, that diameter was about 10.5", or a radius of 5.25". Purely as an estimate, I decided to use a thickness factor for the top skin of 0.05. I then performed the following simple calculation of the amount of dough that I would need for the top skin:
Top skin weight = Pi (3.14159) x 5.25 x 5.25 x 0.05 = 4.33 oz./122.74 g.
I simply carved out a piece of dough of that weight from the bulk dough ball and set it aside. That was it. The rest of the dough, with enough to drape over the top of the rim of the pan by about an inch, was used for the main skin. When I ultimately joined the two skins after adding the cheeses and fillings, there was some excess dough that I simply trimmed off with a sharp knife, just as is shown in the Giordano's video. Both the main skin and the top skin were rolled out using a rolling pin, which simulated the Anets sheeters/rollers that Giordano's uses in its restaurants.
I did not pre-bake either the main skin or the top skin (without sauce) but I did partially cook the vegetables in olive oil. I also partially cooked the sausage to the pink stage, mainly to be able to reduce the fat content, and I nuked the pepperoni slices in the microwave for the same reason. These are just personal preferences and an effort on my part to reduce fat in my diet, even at the expense of the loss of some flavor. In the past, I have even replaced animal fat with olive oil so as to retain at least some fat mouth feel and flavor.
Next time, I think I will go back to a plain or pepperoni pizza just to see how the crust bakes up with about an inch of exposed crust between the top of the pizza and the rim of the pan. Loading up the pizza as I did the last time, avoided that test. But I plan to increase both the amount of cheese and sauce to get the desired overall weight of the pizza based on the Giordano's nutrition data.