This recipe is entirely wrong--what you will get is bread with tomato sauce and cheese. First of all, there never has been cornmeal is Chicago deep-dish pizza. Authentic Chicago deep-dish pizza dough depends on two things: lots of oil (3 tablespoons per 1 cup flour) and a short kneading time ( 1 minute mix and 2 minutes to knead). Then a long rise. Steve, there's been a lot of back-and-forth on this post; thanks for adding yours. PJH

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