I just made my first Chicago-style deep dish. It was pretty damn good! I loved the spinach and ricotta cream (Polly-O whole milk ricotta, heavy whipping cream, and mascarpone). I got a little nervous watching the bake as the layer of provolone was getting very very golden brown. I shaved a couple minutes off the bake because I was using a convection bake. The next time I serve it I’m going to put it back into a clean pan for aesthetic reasons. I also thought the corn meal I used was a bit too coarse for a medium grind. I will use a slightly finer grind the next time I make one.