I've been trying to figure out the secret to the pizza crust at Chicago's famous Gino's East for years. Has anyone ever seen the recipe? In case you have never had it, I'll do my best to describe it and you can feel free to propose your best guesses. It's a crust for a deep dish pizza. It has an amazing deep yellow, almost orange color to it. It is very crunchy, not bread-like. I was always sure the answer involved corn meal but I think it has to be something else. You can not see grains of cornmeal in the crust but it tastes like it's in there. It's as if it's "corn flavoring". I've tried cornmeal, beer, tomato paste, corn oil, and corn flour, but none did the trick. Any thoughts would be apprecited? Thanks.