Never use cornmeal to make this pizza dough. Some people on the net suggest using it for an authentic Chicago Pizza but that is all disinformation. It is obvious that the pizza restaurants don't want you know how to do their pizza. Fortunately, I have done numerous trials to bring you the real deal.
This pizza dough is very oily. The end product is like a biscuit. And if you want a slightly different flavor, then you can swap honey for the sugar.
Chicago Pizza (Deep Dish)
5 1/2 cups all purpose flour (unbleached) // I used King Arthur
1/4 cup of olive oil.
3/4 cup of vegetable oil
1 teaspoon of sugar
1 teaspoon of salt
2 1/4 teaspoons of instant dry yeast
2 cups of warm water
1) Add olive oil, vegetable oil, sugar, salt, and water onto large bowl.
2) Mix ingredients
3) Add yeast and 1 cup of flour
4) Mix again and keep adding cups of flour after mixing
5) Once all the flour is used up, knead dough for 2 minutes.
6) Make dough into a ball and place in a bowl.
7) Cover bowl and let dough rise for 1 hour.
8) Punch down dough and let rise for another hour.
9) Season the pan with oil and flour.
10)Take dough out of bowl and place dough onto pan
11) Manipulate dough so that it takes the shape of pan. The bottom dough must be somewhat thick.
12) Add filling
13) Bake in oven for 21 minutes at 475 degrees Fahrenheit.
I used a 16 inch pan with 2 inch height. And this thing is fucking huge. I don't do this anymore because imo it is excessive.
Good luck.