Unfortunately, :othe recipes call for a lot of oil or Crisco and it all goes in the dough. The good news, how ever shallow this might be, is you arenít eating as much with the thickness of the pizza. When you pan it, pour a little Classico olive oil in the bottom of the pan to prevent sticking.
AS for cornmeal or corn flour canít help much since all that I have cooked used cornmeal. It will be interesting for you to compare the two next time. Mr. Rinehart in his book I think uses corn flour.