Chicago Deep Dish Pizza sounds delicious and never having been to Chicago, the taste of authentic deep dish pizza with the homemade red tomato sauce on top has eluded me. Looking at recipes from cookbooks, magazines, the Internet, cooking groups, and fellow bloggers has only added to the confusion of what an original recipe should contain. The only known factors are the sauce is on top and the fillers start first. Anything can go into a pizza. After dreaming of baking this concoction of bliss, I decided to step up to the plate, or baking oven in this case, choose my recipe from the site: the Reviewboard Magazine online. The author, Philip Ferreira, stated: "When I was a kid I used to work at a place in Chicago that made some of the best Italian food that I ever ate. One of their specialties was Chicago Deep Dish Pizza." Philip adheres to the fact of knowing the recipe and creating the deep dish pizza for his own family on a regular basis. In fact, Philip was kind enough to share the recipe on line.
10 - 15 seconds you want them to be crushed up and chunky, but not liquid.Once your dough has doubled again take it out and divide it into two sections with a knife. Roll it out onto your deep dish pizza pans (last chance to go out and buy pizza 
pans if you are using a baking dish you will not get the consistency you need and you will not be happy). When you are laying the dough onto the pan push the dough to the edge. You can then turn the pan slowly while you pull the dough up the sides. If you have extra dough (and you should) roll it flat put it on a cookie sheet mist it with some olive oil, sprinkle it with garlic powder, Parmigiano, a little salt and bake it with your pizzas. You slice it with your pizza cutter after it's baked and dip it the left over pizza sauce. Presto free pizza bread / bread sticks.
Now that you have your pizza dough ready take a brush and brush olive oil onto the dough. Add your toppings (I use Portabella Mushrooms, Italian Sausage, Pepperoni, Green Pepper, Onion and Black Olives.) on the dough, then put half of your cheese mix on one pizza, half on the other. Use it all!
Pour your sauce on top until it reaches the edge of the dough (which shou
ld be all the way up the side of the pan), spread it out evenly and sprinkle with Parmigiano. Note: For all you folks that have never had Chicago Deep Dish Pizza, the sauce is on TOP so it's a red top pizza. This is traditional, and trust me it is good!
Best Deep Dish Pizza - Heat Your Oven and Make Sure You Let It Cool!
Preheat your oven and bake for 25 minutes on 350 degrees. After 25 minutes crank the oven up to 475 and bake for another 10 - 15 minutes. You want to watch the pizza and take it out when the top is light golden brownish and the crust is a light golden brown.
IMPORTANT: Let this pizza cool for 20 minutes, if you do not it will be all over the place. Once it cools for 20 minutes it will be just the right temp and will come out of the pan the right way. Cut and serve. This recipe should feed a family of 7 with maybe a slice left over.
attempt at canning and a small batch at that...6 cups maximum. I do not remember canning such a small amount of anything...ever. In the past, I forced myself to jump into canning by buying fruit and vegetables in bulk, straight from the farms. The idea was learn or have the produce spoil and lose all the excitement over saving so much money. I bought hundreds of pounds of peaches, apples, pears, onions, and tomatoes for just over 100 dollars the summer before last. The fun and feeling of accomplishment created an atmosphere of pride and excitement. I knew for sure, this time I would not forget and continue canning throughout the year. College, work, family, and life interfered with that thought process. Now, here I am, doubting myself again and thinking how much money I would actually be wasting to just let the lemons spoil or squeeze the juice out and make something else I could comfortably bake? Nope, I am doing this, wind storm or not.
Lemon and Ginger Marmalade
(adapted from Fine Cooking Magazine: March 2009) This golden-hued marmalade is right at home on toast, but it’s also divine stirred into plain yogurt or dolloped on coconut ice cream.
(Ginger peeled with a spoon edge is better for preserving more ginger and only removing the actual peel.)
Directions:
Peel the zest from the lemons with a vegetable peeler, avoiding as much of the white pith as 
possible. Slice the zest strips crosswise very thinly at an angle to make strips about 1/16 inch wide by 1 inch long—you’ll need 1 cup of zest strips. Put the zest in a 4-quart (or larger) saucepan.
Trim the ends from the zested lemons to expose the flesh. With one cut side down on the cutting board, trim the pith off the lemon all the way around and discard the pith. Quarter the lemons lengthwise and remove any visible membranes and seeds. Slice the wedges crosswise 1/4 inch thick—you’ll need about 1-1/2 cups.
Add the sliced lemons, ginger, and 2 cups water to the lemon zest. Bring to a boil over medium-high heat, adjust the heat to maintain a simmer, and cook until the zest is soft and the membranes start to break down, 6 to 8 minutes.
Whisk the pectin into the mixture. Increase the heat to high, add the sugar, and bring to a boil, whisking constantly to smooth lumps. Boil vigorously for 1 minute, whisking constantly (move the pan off the burner momentarily if it threatens to boil over). Remove the pan from the heat and let sit undisturbed for 5 minutes.
Skim any foam and seeds off the surface of the marmalade. Stir gently to redistribute the solids. Transfer the marmalade to heatproof storage containers, let cool to room temperature, and then refrigerate for up to 1 month.
For longer storage at room temperature, can the marmalade. See the canning directions below.
To can the marmalade:
Transfer the hot marmalade to clean, hot canning jars, leaving 1/2 inch of headspace in each jar, and wipe the edges clean with a paper towel. Screw the lids on tightly.
Put the jars in a large pot of water fitted with a rack insert. The water should completely cover the jars by at least 2 inches. Return the jars to the pot of water and make sure the water covers them by at least 2 inches. Boil, covered, for 10 minutes. Use tongs to remove the jars; let them cool undisturbed on the counter. You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked.
