How to mimic Giordano's Pizza CRUST at home ? (part 1)
Unlike Neopolitan pizza crust, Chicago pizza crust is made with a heavy, relatively low-moisture dough with a LOT of oil (or, in some cases, butter) in it.  These crusts are not blind-baked in any way; instead, they depend on the long cooking time (45min) and the high oil content to become crunchy despite being buried in toppings.   If the frozen one doesn't take that long, it's probably because they're par-baking it before they ship it.

Having had Giordiano's pizza at the restaurant, the crust seemed to me to be typical for a chicago pizza crust, so try a general recipe and then tinker with it if it doesn't seem quite right.

Cooksillustrated did their typical workup of a butter-based Chicago Pizza crust in the Jan/Feb 2010 issue; I know people who have made that one and liked it (you can get it from Cooksillustred.com with a fee; there's also a video).  Other internet resources:


Discussion of the recipe for crust and sauce for Gino's East
Food.com Chicago Crust recipe