Chicago style deep dish

Hi Chef,

i was watching the video on this, getting ready to make it, however in the video you put corn meal and sugar into the bowl:

https://stellaculinary.com/cooking-videos/stella-bread/sb-020-how-to-make-chicago-style-deep-dish-pizza

but in the recipe, there is no corn meal and no sugar:

https://stellaculinary.com/recipes/baking-pastry/baking/bread/chicago-style-deep-dish-pizza-dough-recipe

is there an updated recipe?

what exactly does the sugar do?  is it to change the flavor or help the yeast or what?

later edit:  the italian sausage recipe is way way better than what i had before.

the italian sausage recipe says for the coriander and fennel to be toasted..  i didnt do that though, i wasnt sure exactly how to.  why do you call for that?

for the crust i substituted about 50 grams of cornmeal for flour, and the crust (and the whole pie!) turned out really awesome. probably the best yeast pizza crust i have had turn out.

this website is a goldmine!