All the recipes for deep dish that I have from the Chicago Tribune from the last 15 years all call for some cornmeal in the dough, anywhere from 1/4 to 1/2 cup, and supposedly these recipes were from people who used to work at Uno, Due, Gino's or Malnati's. Half a cup is definitely too much, but 1/4 cup is about right for a bit of chewiness, and not so much doughiness. I've taken some from each one over the years: Malnati's, for instance, calls for pressing half-dollar sized discs of fresh sausage and putting them on top of the tomato sauce layer, but the cheese always goes on the bottom. @ Jess: Papa Dels' is still here, still good! I have a copycat recipes for theirs I found a while ago on the web, and it's pretty close. I need to make that again.

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