There are two Pizzerias in town that use cornmeal in their pizza. However, they do not add it to the dough making process. I noticed that both Pizzerias slightly flatten the proofed dough ball and press both sides of the flatten dough into the cornmeal. Then, they press out the dough into the larger pizza circle (the appropriate size of the pizza, 12", 14", 16", etc.). i am not that fond of this style of pizza, but it is good variety at times.
I do have friends that demand this kind of pizza. To each his own.