Giordanos Thin Crust...is it a cracker crust?

[toekneemac]

If not, then what type of crust is it?  Thanks in advance.

[toekneemac]

Also, how do they make the edge of the crust look the way they do?

[loowaters]

I'm 99% certain that they use the same dough for the thin as the stuffed at Giordano's.  Somebody here posted that in a thread but I'm too lazy to look it up.  The sauce is different, though. 

What do you mean by getting the edge to look like it does?  It looks to me like it's rolled out and then they'll cut it around a pan or template to get it round.  Are you wondering about the browning?  I've never had their thin (but plenty o' the stuffed) so I'm not sure exactly what characteristics it has.  If it has that deep, oily, golden color, it's possible they'll brush it with oil but it's also possible that some oil from the sauce or toppings (particularly pepperoni) contributes to that quality in a crust edge. 

Loo

[toekneemac]

Loo,

Thanks.  No, I was wondering if they rolled out the dough, cut the edges, and then MAYBE placed another layer of dough around the edge, you know, to build it up a bit.

But later, I found that, all they did was to cut the dough circular, like you said, and that was all.

As for the rest of what you said, I agree.
Thanks