I can't speak for either chiguy or foodblogger, but as I see it there are two different ways of approaching the matter. One, you can replace part of the flour with cornmeal (e.g., 90% flour by weight and 10% cornmeal by weight, or 91.5% flour by weight and 8.5% cornmeal by weight). If you do that, you can use the deep-dish dough calculating tool with the same total dough weight and the same baker's percents as used by foodblogger (or the same baker's percents and the same thickness factor if you use that approach in the tool). Two, you can add the cornmeal to the flour as recited in the dough formulation. However, doing that, you increase the amount of dough and alter its thickness in the pan, or else you end up with some leftover dough. Also, you will most likely have to change the hydration because of the added cornmeal. Because of the way the deep-dish tool is designed, it may also be necessary to change the baker's percents of the remaining ingredients so that their quantities are with respect to the flour and cornmeal combined rather than the flour alone.
As between the two methods, the first one is the easier method. Even then, you may have to adjust the hydration a bit because of the different absorption characteristics of the flour and cornmeal. However, that is something you can play around with in the mixer bowl. If you can tell me what kind and size of pan you would like to use, and which method you would like to use, and the percent of cornmeal, maybe I can give you an example of a dough formulation to try out.