Fix images links & add back links

2017-11-24 19:31:55 -08:00
parent 02cd40c578
commit 8da811fbdb
80 changed files with 166 additions and 134 deletions
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-<!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"></head><body class="recipe"><h1>Pizza</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><h2>For the dough</h2><table><tr><td>800 g</td><td>bread flour (King Arthur's)</td></tr><tr><td>500 g</td><td>water (110°F - 115°F)</td></tr><tr><td>3½ g</td><td>instant dry yeast</td></tr><tr><td>16 g</td><td>salt</td></tr><tr><td>8 g</td><td>sugar</td></tr><tr><td>3 tsp</td><td>olive oil</td></tr></table><h2>For each pizza (×4)</h2><table><tr><td>2 cups</td><td>pizza sauce (or tomato puree)</td></tr><tr><td>4 oz</td><td>mozzerella cheese (shredded)</td></tr></table><h2>Options for toppings</h2><table><tr><td>pepperoni</td><td>black olives</td></tr><tr><td>green peppers</td><td>sliced onions</td></tr><tr><td>ground sausage</td><td>ground beef</td></tr></table></div></section><section class="directions"><h2>For the dough</h2><table><tr><td>1</td><td>Add yeast and sugar to the water without stirring.</td><td>5 min</td></tr><tr><td>2</td><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.</td></tr><tr><td>3</td><td>Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.</td><td>4-5 min</td></tr><tr><td>4</td><td>Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.</td><td>2-3 days</td></tr></table><h2>For each pizza</h2><table><tr><td>1</td><td>Preheat the oven and pizza stone to 550°F.</td><td>1 hour</td></tr><tr><td>2</td><td>Open up the dough <a href="https://youtu.be/GtAeKM_f2WU">as described here</a>, taking care not to degas the crust. Finish by placing on two overlapping pieces of parchment paper.</td><td>5 min</td></tr><tr><td>3</td><td>Set 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.</td><td>1 min</td></tr><tr><td>4</td><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 
+<!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"></head><body class="recipe"><h1>Pizza</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><h2>For the dough</h2><table><tr><td>800 g</td><td>bread flour (King Arthur's)</td></tr><tr><td>500 g</td><td>water (110°F - 115°F)</td></tr><tr><td>3½ g</td><td>instant dry yeast</td></tr><tr><td>16 g</td><td>salt</td></tr><tr><td>8 g</td><td>sugar</td></tr><tr><td>3 tsp</td><td>olive oil</td></tr></table><h2>For each pizza (×4)</h2><table><tr><td>2 cups</td><td>pizza sauce (or tomato puree)</td></tr><tr><td>4 oz</td><td>mozzerella cheese (shredded)</td></tr></table><h2>Options for toppings</h2><table><tr><td>pepperoni</td><td>black olives</td></tr><tr><td>green peppers</td><td>sliced onions</td></tr><tr><td>ground sausage</td><td>ground beef</td></tr></table></div></section><section class="directions"><h2>For the dough</h2><table><tr><td>1</td><td>Add yeast and sugar to the water without stirring.</td><td>5 min</td></tr><tr><td>2</td><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.</td></tr><tr><td>3</td><td>Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.</td><td>4-5 min</td></tr><tr><td>4</td><td>Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.</td><td>2-3 days</td></tr></table><h2>For each pizza</h2><table><tr><td>1</td><td>Preheat the oven and pizza stone to 550°F.</td><td>1 hour</td></tr><tr><td>2</td><td>Open up the dough <a href="https://youtu.be/GtAeKM_f2WU">as described here</a>, taking care not to degas the crust. Finish by placing on two overlapping pieces of parchment paper.</td><td>5 min</td></tr><tr><td>3</td><td>Set 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.</td><td>1 min</td></tr><tr><td>4</td><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><td>2 min</td></tr><tr><td>5</td><td>Bake the pizza until the cheese is bubbling, the crust is brown, and the toppings just staring to singe.</td><td>4-6 min</td></tr></table></section></body></html>