This is not even close to the correct recipe--why you keep publishing this is beyond my comprehension. Authentic Chicago deep dish pizza does not have--and never has had--cornmeal as an ingredient (this seems to based on a incorrect recipe that was promulgated on the Internet years ago). The biscuit-like texture of authentic Chicago deep dish pizza depends on two factors: lots of oil and a very short knead time. So: use AP flour and nothing else; use 3 Tablespoons of oil (most pizzerias use corn oil) to 1 cup AP flour; mix for 1 minute and knead for 1-2 minutes. proof the yeast first. let rise for 4 hours. Do not cook sauce.

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