Cornmeal is a no-no, if authenticity is a concern. But as for flavor--your main concern--a same-day dough will always be bland compared to a long, slow, cold ferment. Canola is particularly bland, too. I use corn oil (or oil blends) for various Chicago doughs. But really, canola plus same-day dough equals bland city.
Edit: I guess I should add that a lot of people love same day dough by blowing out the yeast amounts and going for that super yeasty profile. Warm, fast fermentation byproducts are a flavor, to be sure--just not one I like or wish to make.