I agree, cornmeal is wonderful in pancakes, and I am a huge fan of cornmeal in baking - I LOVE a good cornbread. I think the difference with pancakes is that with a batter, the cornmeal is hydrated better than in a pizza dough (mine is 47% hydrated) so it is less likely to add a gritty texture. I made some stuffed crust last night (similar to Giordano's) and tried something new - home made sausage. My grocery was out of sweet Italian sausage so I got some 90/10 ground pork and mixed with some spices from a recipe on recipezaar and it turned out great! Took maybe 5 minutes to mix up, and the decreased fat in the ground pork compared to commercially made sausage offset some of the fat in the crust. Still not exactly diet food, but if you can cut some fat without sacrificing flavor... PJH, I'm not sure if you are up for trying a stuffed crust (the top crust is very thin so it is still not very bready) but the recipe I tried last night seems very close to what I remember from when I lived in IL. It was sort of a conglomerate of a bunch of recipes on pizzamaking.com. Let me know if I can send it to you somehow. I'd love to get your input. Jess, I'd love to see the recipe - I want to do a stuffed pizza sometime. And funny, I just recently saw a recipe for homemade sausage, too, if I can remember where it was... Anyway, if you mail me at pj.hamel@kingarthurflour.com, I'll look for it. Thanks- PJH

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