No-Rise Pizza Dough

We are experiencing some warming weather here in Southwest Ohio. I thought this is a perfect time to prepare some pizzas for the grill. I am giving you my pizza crust recipe. Then I will add some fun pizza recipes later today. This recipe will give you either:
2 large pizza crusts; or 1 deep dish and 1 large crust pizza crust.


No-Rise Pizza Dough

2 c. really warm water (not hot)
2 packages yeast
2 T. flour

5 c. flour (you can use all white all purpose or 1/2 wheat and 1/2 white or all wheat, as long as its freshly groun)
3 T. sugar
1 T. salt

1. In a large bow, combine warm water and 2 T. flour.
2. Sprinkle an additional 1 T. of flour (from your 5 c.) on top of the mixture. Wait until the flour is totally absorbed and then add the remaining ingredients.
3. Knead the dough:
by hand; 7 - 10 minutes or until it is very smooth and elastic; not stiff.
by electric (stand) mixer; using dough hook until the dough begins to clean the side of the bowl (6-12 minutes depending on your mixer). Do not allow the dough to get too stiff.
4. Divide the dough in two. Roll out on cornmeal dusted pizza pan or pizza stone. Brush crust lightly with Canola or olive oil; prick with a fork every 1/2 - 1".
5. Par bake for 5-8 minutes in a preheated 500 degree oven. Remove the crust from the oven and cool.
6. If using right away; lower oven temperature to 450 degrees. Bake pizza with favorite toppings for 15-20 minutes or until crust is nicely browned and cheese is melted.

** to freeze unfilled pizza crusts: stack crusts using plastic wrap or waxed paper in between each shell or freeze individually **

** to freeze topped pizzas: top with desired ingredients. Freeze using plastic wrap and foil.

Orange Teriyaki Chicken

I am a little late for Chinese New Year, but since I love both these recipes, I figured it was never too late to put this on the food blog. If you are thinking ahead and going to double this recipe and freeze it; it freezes very well. For the chicken, place all ingredients into a freezer zipper top bag. That's all. On cooking day; allow to thaw in the refrigerator; then grill. As for the rice; same thing, zipper top freezer bag. Once thawed out, place into a saute pan to heat.

Orange Teriyaki Chicken - serves 8

1/4 c. soy sauce

3 T. chopped onion

2 cloves garlic, minced

1 T. canola or olive oil

1/2 t. ground black pepper

1/2 t. ground ginger

1/2 t. red pepper sauce

1 - 6 oz. can orange juice concentrate

8 boneless, skinless chicken breasts

1. Combine all ingredients into a baking dish; cover. Or, place into a zipper topped bag. Allow chicken to marinade a few hours, or overnight.

2. Place chicken onto heated grill; 4 - 6 inches from heat source. Grill 35 - 40 minutes.

Favorite Fried Rice

4 T. canola oil

2 green onions with tops, sliced

1/4 c. onion, chopped

1 c. frozen peas

4 c. cooked rice, cooled

4 eggs

4 t. soy sauce

1/2 t. sugar

1/4 t. salt

1. In a large skillet, heat oil over high heat. Add onions and peas. Fry for 2 minutes.

2. Add rice, stir and fry to heat through.

3. Push rice to the sides of the skillet; add eggs to the side of skillet. Fry stirring constantly (this works the best if you have 2 chop sticks to spin the eggs together). Cook until eggs are set.

4. Stir eggs and rice together.

5. Season with soy sauce, sugar and salt. Mix well.

For a meal; add cooked shrimp, chicken or beef to the rice.

Chocolate Buttercream Frosting

This is the BEST chocolate buttercream frosting you will ever use. Honest! It's more like a chocolate fudge (and my kids have been known to eat it with a spoon). It's so easy. One recipe makes enough for filling and icing a 2 layer cake (but it's pretty thin on the sides). It keeps well in the frig., so why not make a double recipe. You can also frost flat (using a spatula) about 24 cupcakes; or filling a pastry bag with a tip about 18 cupcakes (again, why not double the recipe).

Sneaky Cat Chocolate Buttercream Frosting

1 lb. powdered sugar

3/4 c. butter, softened

1/2 c. unsweetened cocoa powder (I use Hershey's)

dash of salt (omit this if you use salted sweet cream butter)

warm milk - 2 or 3 T. (I warm in dish in microwave)

1. Cream butter

2. Add powdered sugar, cocoa and about 2 T. milk

3. Blend together; if the frosting is too dry, add a bit more milk. You want a nice spreading consistency.

4. Frost your cake.

** if your icing is still too stiff; add more warm milk. If you added too much milk; add some more powdered sugar.***