I used DKM's recipe here on this site to make my first Chicago Deep Dish, (inspired by the Bobby Flay/Marc Malnati Throwdown). I found using the cornmeal made the dough rather gritty feeling, but didn't really taste it in the final product. Using Deven's dough recipe, I refrigerated the dough for about 48 hours, since that has been suggested by quite a few of the pizza masters around here.
Other than that, I followed the Chicago Deep Dish layering of ingredients. The finished product was very acceptable, and my son, who loves tomatoes, and is the ultimate critic, gave me thumbs up on my first try. So I guess it's onward and upward, trying to learn and improve, with the help of the great resources on this site. many thanks to all for their support.