In a large bowl, heat water until warm - about 30 seconds in the microwave should do. Add the yeast and sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
Add 3 tablespoons melted butter, flour, cornmeal and salt to the yeast mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
After the dough has risen, turn it out onto a lightly floured work surface. Roll out dough to a 15"x12" rectangle.
Spread 3 tablespoons softened butter over the dough in an even layer, leaving a ½" border around the edges. Starting at the short end, roll the dough up into a log and pinch seam to seal. With seam side down, flatten log into a 18"x4" rectangle. Cut rectangle in half crosswise.
Fold each piece into thirds, like a business letter, and pinch seams together to form 2 balls. Place each ball in a lightly oiled bowl, cover and let dough rise in the refrigerator until doubled in size, 1-2 hours.
Make and bake the pizza:
Adjust oven rack to lower position and preheat to 425 degrees.
Coat a 9" springform pan with 2 tablespoons olive oil.
On a lightly floured work surface, roll out 1 ball of dough to a 13" circle. Transfer to the prepared pan.
Sprinkle on mozzarella cheese and top with chili, olives and green onions. Sprinkle on cheddar cheese.
Bake for 20-30 minutes or until crust is golden and cheese is bubbling. Let pizza rest for 10 minutes before serving.
Notes
Makes enough dough for 2 pizzas.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cheesy-chili-filled-deep-dish-pizza/