As a self-confessed newbie to Chicago-style pizza making, I've got what might be a very obvious question:
I've eaten at some Chicago-style pizzerias (deep dish) that have a corn meal crust and others that have a "regular" crust. Is the cornmeal simply coating the crust? Or is the dough it self different in a non-trivial way?
I'm going to start working on a deep dish pie and need to get my bearings straight.