I was in Minneapolis a few weeks ago on business, and they have a couple of Giordano's up there now so I couldn't help but pay them a visit. Tasted just like the real thing from back home in Chicago.
It was pretty crowded so I sat at the bar which was also right next to the kitchen where I could watch everything they were doing. Here are a couple of photos I snapped of how they "butter" their pans--I suppose it might be margarine, but I'll just call it butter. They had a little sponge they used to literally sponge butter into the pans.
I didn't really get photos of the dough process they were using, but they basically had a big hunk of dough right by the sheeter. They would tear some off, ball it up, and put it through the sheeter. Then they would literally toss the dough disk across the kitchen to where the pizzas were being assembled. Extra dough from assembly would then get tossed back and put back into the dough by the sheeter.