http://virtualcheeseburger.blogspot.com/2009/05/pizza-rant-26-pat-bruno-im-calling-you.html Cornmeal is not authentic. Started as a rumor years ago and has turned up in a ton of published recipes but not in any of the pizzas made by the big players in Chicago. If you like it, go ahead and use it. It is all about making food that you enjoy. But don't think it is in the recipe because it is authentic. Neither is the semolina that I use either, as far as I know. But I think the semolina contributes texture without grittiness, and does not detectably change the flavor, to me, unlike the corn meal. Another thing to do to make it more authentic - get some good bulk Italian sausage and spread it out in a layer on the pie like a big patty rather than slices of sausage in casing. You don't precook it, it will cook along with the pizza. That said, I have made deep dish pies with sliced Portuguese linguica and they were wonderful, though not remotely authentic. Again, it is about making something that you and your family enjoy. And Peggasus, I agree Papa Dels is still great. I was back home in CU in the fall and had some. Garcia's, however, is not what it used to be. You have a clone recipe for the Papa Dels thin crust? That's good stuff too!

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