@Pizza Class, As a native Chicagoan, a deep-dish pizza lover, and a former pizzeria employee, I must inform you that cornmeal does NOT go into pizza dough! In fact, it is corn oil (replacing the vegetable oil) that should be used instead (Lou Malnati's Pizzeria and Pizzeria Uno's. Check their videos). And as for the "yellowing" of the cooked dough, it is not from cornmeal but rather food coloring (McCormick yellow food dye #5 and #6). However, some pizzerias do use a very small amount of cornmeal on the surface of the pizza peel to assist the dough sliding off of the peel and into the oven.
Thank you so much for this comment! I know that the famous shops don't use cornmeal. I have experimented with recipes that don't use cornmeal and people tend to like it when I include it. I didn't know that they use food dye, that's fascinating. Lately I've been using butter flavored oil to get close to a buttercrust and it's delicious. Thanks again for providing your experience - I hope other people read this and experiment with corn oil! You rock.
@@Pizzaclass I made this from your recipe and the cornmeal definitely added a deeper flavor level. I used an extra fine grind used for tamales. Delicious, and the crumb of the crust was extra tender, I suspect since there is no gluten in the corn meal.
