diff --git a/docs/index.html b/docs/index.html index 17b814a..4996d54 100644 --- a/docs/index.html +++ b/docs/index.html @@ -1 +1 @@ -

Breads

BagelsGluten-Free FlourSouthern Buttermilk Biscuits

Soups

Caldo VerdeClam ChowderCream of Spinach SoupCurry Butternut Squash & Apple SoupWinter Lentil Soup

Salads

Caesar SaladRuth's Chris Chopped Salad

Main Dish

Beef BourguignonChicken Cordon BleuChicken Pot PieChicken Breasts with Caper Cream SauceCholeGarlic Prime RibKielbasa and CabbageKofta KebabsLemon Chicken with Mushroom SauceRatatouilleRoast Leg of Lamb with RosemaryShrimp with Sweet Potatoes and BaconSloppy Joe Sandwiches

Sides

Bok Choy with GarlicBourbon Glazed CarrotsCreamed SpinachGarlic BroccoliHummusPommes PuréeSweet Potatoes with Honey and RosemaryTzatziki \ No newline at end of file +

Baking

BagelsGluten-Free FlourPizzaSouthern Buttermilk Biscuits

Soups

Caldo VerdeClam ChowderCream of Spinach SoupCurry Butternut Squash & Apple SoupWinter Lentil Soup

Salads

Caesar SaladRuth's Chris Chopped Salad

Main Dish

Beef BourguignonChicken Cordon BleuChicken Pot PieChicken Breasts with Caper Cream SauceCholeGarlic Prime RibKielbasa and CabbageKofta KebabsLemon Chicken with Mushroom SauceRatatouilleRoast Leg of Lamb with RosemaryShrimp with Sweet Potatoes and BaconSloppy Joe Sandwiches

Sides

Bok Choy with GarlicBourbon Glazed CarrotsCreamed SpinachGarlic BroccoliHummusPommes PuréeSweet Potatoes with Honey and RosemaryTzatziki \ No newline at end of file diff --git a/docs/pizza/final.png b/docs/pizza/final.png new file mode 100644 index 0000000..17a6dfa Binary files /dev/null and b/docs/pizza/final.png differ diff --git a/docs/pizza/index.html b/docs/pizza/index.html new file mode 100644 index 0000000..6aa7d4f --- /dev/null +++ b/docs/pizza/index.html @@ -0,0 +1,2 @@ +

Pizza

For the dough

800 gbread flour (King Arthur's)
500 gwater (110°F - 115°F)
3½ ginstant dry yeast
16 gsalt
8 gsugar
3 tspolive oil

For each pizza (×4)

2 cupspizza sauce (or tomato puree)
4 ozmozzerella cheese (shredded)

Options for toppings

pepperoniblack olives
green pepperssliced onions
ground sausageground beef

For the dough

1Add yeast and sugar to the water without stirring.5 min
2Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.
3Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.4-5 min
4Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.2-3 days

For each pizza

1Preheat the oven and pizza stone to 550°F.1 hour
2Open up the dough as described here, taking care not to degas the crust. Finish by placing on two overlapping pieces of parchment paper.5 min
3Set up all the toppings you would like on the pizza ahead of time in the proper amounts. The nextstep will need to be performed quickly.1 min
4Take the pizza stone out of the oven and place on a cooling rack. Slide the parchment paper over the stone and then pull out one sheet at a time leaving the dough on the stone. Working +quickly, add the sauce, cheese, and then toppings. Return the stone to the oven promptly.2 min
5Bake the pizza until the cheese is bubbling, the crust is brown, and the toppings just staring to singe.4-6 min
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"sources": ["../src/style.scss"], "names": [], "file": "style.css" diff --git a/src/index.pug b/src/index.pug index 61d0a69..bf023af 100644 --- a/src/index.pug +++ b/src/index.pug @@ -5,7 +5,7 @@ html meta(name="viewport" content="user-scalable=no, width=device-width") body.cookbook - h1 Breads + h1 Baking a(href="bagels") img(src="bagels/final.png") @@ -15,6 +15,10 @@ html img(src="gluten-free-flour/final.png") | Gluten-Free Flour + a(href="pizza") + img(src="pizza/final.png") + | Pizza + a(href="southern-buttermilk-biscuits") img(src="southern-buttermilk-biscuits/final.png") | Southern Buttermilk Biscuits diff --git a/src/pizza/final.png b/src/pizza/final.png new file mode 100644 index 0000000..17a6dfa Binary files /dev/null and b/src/pizza/final.png differ diff --git a/src/pizza/index.pug b/src/pizza/index.pug new file mode 100644 index 0000000..e581455 --- /dev/null +++ b/src/pizza/index.pug @@ -0,0 +1,108 @@ +doctype html +html + head + link(href="../style.css" rel="stylesheet" type="text/css") + meta(charset="UTF-8") + meta(name="viewport" content="user-scalable=no, width=device-width") + + body.recipe + h1 Pizza + + section.ingredients + .image + img(src="final.png") + .list + h2 For the dough + + table + tr + td 800 g + td bread flour (King Arthur's) + tr + td 500 g + td water (110°F - 115°F) + tr + td 3½ g + td instant dry yeast + tr + td 16 g + td salt + tr + td 8 g + td sugar + tr + td 3 tsp + td olive oil + + h2 For each pizza (×4) + + table + tr + td 2 cups + td pizza sauce (or tomato puree) + tr + td 4 oz + td mozzerella cheese (shredded) + + h2 Options for toppings + + table + tr + td pepperoni + td black olives + tr + td green peppers + td sliced onions + tr + td ground sausage + td ground beef + + section.directions + h2 For the dough + + table + tr + td 1 + td Add yeast and sugar to the water without stirring. + td 5 min + tr + td 2 + td Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate + | the flour mixture into the water until fully mixed. + tr + td 3 + td Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F. + td 4-5 min + tr + td 4 + td Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag. + td 2-3 days + + h2 For each pizza + + table + tr + td 1 + td Preheat the oven and pizza stone to 550°F. + td 1 hour + tr + td 2 + td Open up the dough as described here, taking care not + | to degas the crust. Finish by placing on two overlapping pieces of parchment paper. + td 5 min + tr + td 3 + td Set up all the toppings you would like on the pizza ahead of time in the proper amounts. The next + | step will need to be performed quickly. + td 1 min + tr + td 4 + td Take the pizza stone out of the oven and place on a cooling rack. Slide the parchment paper over + | the stone and then pull out one sheet at a time leaving the dough on the stone. Working + | quickly, add the sauce, cheese, and then toppings. Return the stone to the oven promptly. + td 2 min + tr + td 5 + td Bake the pizza until the cheese is bubbling, the crust is brown, and the toppings just staring + | to singe. + td 4-6 min \ No newline at end of file diff --git a/src/style.scss b/src/style.scss index 5351399..39a15d5 100644 --- a/src/style.scss +++ b/src/style.scss @@ -157,11 +157,13 @@ } } -@media (max-width: 900px) { +@media (max-width: 500px) { .cookbook { column-count: 1; } .recipe { + padding: 0 0.125in; + h1 { text-align: center; }