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Make-a Your Own-a Pizza Dough

Hey 5 women…

Tracey and I started the somewhat dubious tradition of Pizza on Tuesday nights.  It was supposed to be one night a week that neither of us had to cook — a quick dinner on nights when all we wanted to do was enjoy our evening without a bunch of dirty dishes.

But like most things, this tradition took on a life of its own and quickly became much more than the $4.99 Target Frozen Pizza Deal. (Which, by the way, is pretty good.  Target’s Archer Farms brand makes a killer goat-cheese and spinach pizza for under $5!)

Eventually I took on the challenge of making home-made pizza dough.  I use a recipe from “Booby Flay”, the grill guy.  Here’s the recipe I used: … or if you don’t want to link, I’ve posted it below with my comments.

a “Bench Scraper” helps handle the dough.

Making the pizza from scratch is not really that hard.  I’ve gotten the dough recipe down to 12 minutes — a nice break in my late afternoon of work.  Then when Tracey comes home we dump all the toppings in a fry pan while the oven pre-heats.  (She loves pre-cooked toppings like mushrooms and peppers).  Get the toppings good and hot so some of the water boils off.  Smear the crust with canned pizza sauce (Muir Glen is cheap, delicious, low sugar, and all ORGANIC).  Cook the pizza in a really hot oven — 500 if you can.

So now its your turn.  Do you have an alternative crust recipe?  Tell me your favorite topping combinations!  Have you ever used any of the chicken sausage products on a pizza?  (We like mango-jalapeno)…  get creative!  Leave a comment below.

DAVID’s PIZZA CRUST RECIPE (Thanks to Booby Flay).


  • 3 1/2 to 4 cups bread flour, plus more for rolling (“Better for Bread” flour makes a much crisper crust.  “All-purpose flour” makes a chewier crust.)
  • 1 teaspoon sugar (or more if you like… I do!)
  • 1 envelope instant dry yeast (=2.25 teaspoons from the jar if you go that way)
  • 2 teaspoons kosher salt (do not let it touch the yeast directly!)
  • 1 1/2 cups water, 110 degrees F (just go for REALLY hot)
  • 2 tablespoons olive oil, plus 2 teaspoons


Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes

Crock Pot Chicken Teriyaki

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12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.


Pork Chop Meal

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Boneless Pork Chops


Baking Potato

Thaw pork chops from freezer. Microwave the potatoes first- 6-10 minutes depending on quantity and size. Turn once. Salt and pepper the pork chops, cook on grill for 5-7 minutes. Steam spinach in the mircowave. Toss with vinegar and salt.
Source: Judy’s kitchen original

Black Bean and Salsa Soup

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Two cans of black beans, rinsed and drained

1.5 cups vegetable broth

1 tsp cumin

1 cup salsa

Put all ingredients in a large saucepan, blend with an immersion blender until smooth. Heat until hot. Serve in a bowl with a green onions, a little cheese and sour cream on top if you desire.

This is especially delicious with a cheese quesadilla to dip with.

Source: slightly adapted from

Five Women Cook

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This blog started as a project between five women: Betty (1st generation), Barb and Judy (2nd generation), and Emily and Kelly (3rd generation) to share simple, healthy, and delicious recipes. Though we live in three states, our goal is to choose one recipe each week for all of us to cook. Recipes can be found anywhere but should be easy enough to make on a weeknight and (relatively) healthy. The recipes will be posted here to archive what we have made for future reference and as a place to share comments and thoughts about each recipe. If you’ve found us, feel free to cook along!