diff --git a/docs/pizza/index.html b/docs/pizza/index.html index 038796a..2614ec6 100644 --- a/docs/pizza/index.html +++ b/docs/pizza/index.html @@ -1,2 +1 @@ -

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
\ No newline at end of file +

Pizza

prep 2-3 days, cook 10 min
× 12
This recipe will give you a classic NY-style pizza, but a huge part of the final result is going to come down to the quality of tomato sauce, cheese and toppings you choose... so choose wisely!

1

  • 500 g
    water (110°F–115°F)
  • 3½ g
    instant dry yeast
  • 8 g
    sugar
Add the yeast and sugar to the water without stirring and wait about 5 minutes.

2

  • 800 g
    bread flour (King Arthur's)
  • 16 g
    salt
Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.

3

  • 3 tsp
    olive oil
Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F. Divide thedough into 3 equal portions and store in the refrigerator in an oiled ziploc bag. It should be allowed to rise slowly over 2–3 days before use. Freeze if not used in that time.

4

    Preheat a pizza stone in the oven to 550°F (this can take up to an hour).

    5

      Open up each portion of dough as described here, taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour.

      6

      • 6 cups
        tomato purée (2 per pizza)
      • 12 oz
        mozzerella cheese, shredded (4 per pizza)
      Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide the parchment paper with one pizza onto the hot stone, and then slide the parchment paper away, leaving the dough directly on the stone. Return to the oven and bake until the cheese is bubbling and the crust begins to turn golden brown (4–6 min). Repeat for the remaining pizzas.
      « Back
      \ No newline at end of file diff --git a/docs/style2.css b/docs/style2.css index 43a4446..ce36ff6 100644 --- a/docs/style2.css +++ b/docs/style2.css @@ -137,9 +137,17 @@ .recipe .credits a { color: gray; } .recipe .navigation { - font-size: 14pt; + font-family: sans-serif; + font-size: 12pt; font-style: italic; - margin-top: 0.5in; } + margin-top: 0.75in; + text-align: center; } + .recipe .navigation a, .recipe .navigation a:visited { + color: grey; + text-decoration: none; } + .recipe .navigation a:active { + color: blue; + text-decoration: none; } @media (max-width: 5in) { .recipe .header { diff --git a/src/pizza/data.js b/src/pizza/data.js new file mode 100644 index 0000000..ebc6735 --- /dev/null +++ b/src/pizza/data.js @@ -0,0 +1,48 @@ +module.exports = require("../helpers")({ + title: "Pizza", + timings: { + prep: "2-3 days", + cook: "10 min", + }, + icons: ["overnight", "vegetarian"], + servings: 12, + description: "This recipe will give you a classic NY-style pizza, but a huge part of the final result is going " + + "to come down to the quality of tomato sauce, cheese and toppings you choose... so choose wisely!", + steps: [{ + ingredients: [ + { amount: 500, unit: "g", item: "water (110°F–115°F)" }, + { amount: 3.5, unit: "g", item: "instant dry yeast" }, + { amount: 8, unit: "g", item: "sugar" }, + ], + directions: "Add the yeast and sugar to the water without stirring and wait about 5 minutes." + }, { + ingredients: [ + { amount: 800, unit: "g", item: "bread flour (King Arthur's)" }, + { amount: 16, unit: "g", item: "salt" }, + ], + directions: "Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate " + + "the flour mixture into the water until fully mixed." + }, { + ingredients: [ + { amount: 3, unit: "tsp", item: "olive oil" }, + ], + directions: "Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F. Divide the" + + "dough into 3 equal portions and store in the refrigerator in an oiled ziploc bag. It should be allowed " + + "to rise slowly over 2–3 days before use. Freeze if not used in that time." + }, { + directions: "Preheat a pizza stone in the oven to 550°F (this can take up to an hour)." + }, { + directions: "Open up each portion of dough as described here, " + + "taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of " + + "parchment paper dusted with flour." + }, { + ingredients: [ + { amount: 6, unit: "cups", item: "tomato purée (2 per pizza)" }, + { amount: 12, unit: "oz", item: "mozzerella cheese, shredded (4 per pizza)" }, + ], + directions: "Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide " + + "the parchment paper with one pizza onto the hot stone, and then slide the parchment paper away, leaving " + + "the dough directly on the stone. Return to the oven and bake until the cheese is bubbling and the " + + "crust begins to turn golden brown (4–6 min). Repeat for the remaining pizzas." + }] +}) diff --git a/src/pizza/index.pug b/src/pizza/index.pug deleted file mode 100644 index 944f1a6..0000000 --- a/src/pizza/index.pug +++ /dev/null @@ -1,108 +0,0 @@ -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="large.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 diff --git a/src/style2.scss b/src/style2.scss index b89456f..e7ec2c6 100644 --- a/src/style2.scss +++ b/src/style2.scss @@ -197,9 +197,21 @@ } .navigation { - font-size: 14pt; + font-family: sans-serif; + font-size: 12pt; font-style: italic; - margin-top: 0.5in; + margin-top: 0.75in; + text-align: center; + + a, a:visited { + color: grey; + text-decoration: none; + } + + a:active { + color: blue; + text-decoration: none; + } } }