Update pizza to new format
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Andrew Miner
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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="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
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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>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Pizza</h1><div class="timing">prep 2-3 days, cook 10 min</div><div class="icons"><div class="icon overnight"></div><div class="icon vegetarian"></div><div class="icon serving"></div>× 12</div><div class="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!</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">500 g</div><div class="item">water (110°F–115°F)</div></li><li><div class="amount">3½ g</div><div class="item">instant dry yeast</div></li><li><div class="amount">8 g</div><div class="item">sugar</div></li></ul></div><div class="detail">Add the yeast and sugar to the water without stirring and wait about 5 minutes.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">800 g</div><div class="item">bread flour (King Arthur's)</div></li><li><div class="amount">16 g</div><div class="item">salt</div></li></ul></div><div class="detail">Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">3 tsp</div><div class="item">olive oil</div></li></ul></div><div class="detail">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.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Preheat a pizza stone in the oven to 550°F (this can take up to an hour).</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul></ul></div><div class="detail">Open up each portion of dough as described <a href='https://youtu.be/GtAeKM_f2WU'>here</a>, taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">6 cups</div><div class="item">tomato purée (2 per pizza)</div></li><li><div class="amount">12 oz</div><div class="item">mozzerella cheese, shredded (4 per pizza)</div></li></ul></div><div class="detail">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.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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.recipe .credits a {
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color: gray; }
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.recipe .navigation {
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font-size: 14pt;
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font-family: sans-serif;
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font-size: 12pt;
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font-style: italic;
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margin-top: 0.5in; }
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margin-top: 0.75in;
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text-align: center; }
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.recipe .navigation a, .recipe .navigation a:visited {
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color: grey;
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text-decoration: none; }
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.recipe .navigation a:active {
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color: blue;
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text-decoration: none; }
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@media (max-width: 5in) {
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.recipe .header {
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