In the past, several members of the forum have posted ingredients used in Gino’s East and Malnati’s deep-dish pies. Most recently, buzz posted the ingredients for a typical Gino’s East pie (taken from the Gino’s East website) as follows:
11" Deep Dish Cheese Pizza
INGREDIENTS: DOUGH (FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, VEGETABLE OIL [CORN OIL, EXTRA VIRGIN OLIVE OIL], DOUGH CONDITIONER [SUGAR, CREAM OF TARTAR, FDC YELLOW #5 AND #6, YEAST]), PIZZA SAUCE (TOMATOES [FRESH TOMATOES, TOMATO PUREE, SALT, CALCIUM CHLORIDE, CITRIC ACID], WATER, CORN STARCH, SUGAR, SALT, SPICES) MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, CALCIUM CHLORIDE), ROMANO CHEESE (PART SKIM COWS MILK, CHEESE CULTURE, SALT, ENZYMES), OREGANO.
It has been somewhat harder to identify the ingredients in a typical Malnati’s deep-dish pie (I couldn’t find it at the Malnati’s or its shipper’s websites or from a general Google search), but member DKM some time ago ordered a pie from Malnati’s and if you look carefully at the ingredients list at Reply #1 at http://www.pizzamaking.com/forum/index.php/topic,571.0.html
, you will see that list. I used the Microsoft magnifier feature to read the list more clearly and this is what I wrote down from that list for a Malnatis pepperoni pizza:
Crust: flour, water, corn oil, olive oil, yeast;
Mozzarella cheese (pasteurized part-skim milk, culture, salt, enzyme);
Sauce: tomatoes, tomato puree, salt, citric acid;
Pepperoni (pork, beef, salt, spices, sugar, lactic acid, starter culture, extraction of paprika, garlic powder, spice extractions, sodium nitrite, BHA/BHT, citric acid);
Romano cheese (part skim sheep’s milk, part-skim cow’s milk, cheese cultures, salt, enzymes, sodium aluminocilicate (anti-caking agent), oregano.
So, unless different ingredients are being used for in-store and delivery applications (which I suppose is theoretically possible--but rather unlikely), it does not appear that cornmeal is being used in either the Gino’s East or Malnati’s deep-dish pies.