It is quite common to see corn oil used alone or with other oils in deep-dish doughs. From what I recall from my reading on this site, Gino's East and Lou Malnati use corn oil in their doughs. Peter Reinhart also calls for corn oil for his deep-dish dough recipe in American Pie. I believe that DKM has experimented with corn oil quite a bit.
There's no reason why corn oil can't be used for other types of doughs, although the flavor may be detectible if it gets much above a few percent (by weight of flour). Blending it with another oil, like olive oil or canola or other seed oil, will modulate the corn oil flavor so that it won't be as pronounced. I suspect that other factors are more likely at play in making your local pizza maker's pizza so good.