Cornmeal Pizza Dough

This is my friend Suzanne Rosenblum’s crust, especially nice for her Chicago-Style Deep-Dish Pizza because of its nutty, crunchy texture. I especially like to make smaller thick 8-inch crusts pressed into springform pans from this dough in the manner of one of my favorite pizzerias, Viccolo, which was inspired by Pizzeria Uno in Chicago.