Update pizza to new format
This commit is contained in:
Andrew Miner
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module.exports = require("../helpers")({
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title: "Pizza",
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timings: {
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prep: "2-3 days",
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cook: "10 min",
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},
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icons: ["overnight", "vegetarian"],
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servings: 12,
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description: "This recipe will give you a classic NY-style pizza, but a huge part of the final result is going " +
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"to come down to the quality of tomato sauce, cheese and toppings you choose... so choose wisely!",
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steps: [{
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ingredients: [
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{ amount: 500, unit: "g", item: "water (110°F–115°F)" },
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{ amount: 3.5, unit: "g", item: "instant dry yeast" },
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{ amount: 8, unit: "g", item: "sugar" },
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],
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directions: "Add the yeast and sugar to the water without stirring and wait about 5 minutes."
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}, {
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ingredients: [
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{ amount: 800, unit: "g", item: "bread flour (King Arthur's)" },
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{ amount: 16, unit: "g", item: "salt" },
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],
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directions: "Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate " +
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"the flour mixture into the water until fully mixed."
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}, {
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ingredients: [
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{ amount: 3, unit: "tsp", item: "olive oil" },
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],
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directions: "Add the oil and knead the dough, ensuring that the dough ends up between 75°F–80°F. Divide the" +
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"dough into 3 equal portions and store in the refrigerator in an oiled ziploc bag. It should be allowed " +
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"to rise slowly over 2–3 days before use. Freeze if not used in that time."
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}, {
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directions: "Preheat a pizza stone in the oven to 550°F (this can take up to an hour)."
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}, {
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directions: "Open up each portion of dough as described <a href='https://youtu.be/GtAeKM_f2WU'>here</a>, " +
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"taking care not to de-gas the crust. Finish by spreading the dough on two overlapping pieces of " +
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"parchment paper dusted with flour."
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}, {
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ingredients: [
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{ amount: 6, unit: "cups", item: "tomato purée (2 per pizza)" },
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{ amount: 12, unit: "oz", item: "mozzerella cheese, shredded (4 per pizza)" },
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],
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directions: "Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide " +
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"the parchment paper with one pizza onto the hot stone, and then slide the parchment paper away, leaving " +
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"the dough directly on the stone. Return to the oven and bake until the cheese is bubbling and the " +
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"crust begins to turn golden brown (4–6 min). Repeat for the remaining pizzas."
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}]
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})
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@@ -1,108 +0,0 @@
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doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 Pizza
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section.ingredients
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.image
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img(src="large.png")
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.list
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h2 For the dough
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table
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tr
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td 800 g
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td bread flour (King Arthur's)
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tr
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td 500 g
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td water (110°F - 115°F)
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tr
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td 3½ g
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td instant dry yeast
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tr
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td 16 g
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td salt
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tr
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td 8 g
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td sugar
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tr
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td 3 tsp
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td olive oil
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h2 For each pizza (×4)
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table
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tr
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td 2 cups
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td pizza sauce (or tomato puree)
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tr
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td 4 oz
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td mozzerella cheese (shredded)
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h2 Options for toppings
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table
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tr
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td pepperoni
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td black olives
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tr
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td green peppers
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td sliced onions
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tr
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td ground sausage
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td ground beef
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section.directions
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h2 For the dough
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table
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tr
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td 1
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td Add yeast and sugar to the water without stirring.
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td 5 min
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tr
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td 2
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td Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate
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| the flour mixture into the water until fully mixed.
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tr
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td 3
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td Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.
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td 4-5 min
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tr
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td 4
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td Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.
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td 2-3 days
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h2 For each pizza
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table
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tr
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td 1
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td Preheat the oven and pizza stone to 550°F.
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td 1 hour
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tr
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td 2
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td Open up the dough <a href="https://youtu.be/GtAeKM_f2WU">as described here</a>, taking care not
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| to degas the crust. Finish by placing on two overlapping pieces of parchment paper.
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td 5 min
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tr
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td 3
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td Set up all the toppings you would like on the pizza ahead of time in the proper amounts. The next
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| step will need to be performed quickly.
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td 1 min
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tr
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td 4
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td Take the pizza stone out of the oven and place on a cooling rack. Slide the parchment paper over
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| 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.
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td 2 min
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tr
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td 5
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td Bake the pizza until the cheese is bubbling, the crust is brown, and the toppings just staring
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| to singe.
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td 4-6 min
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+14
-2
@@ -197,9 +197,21 @@
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}
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.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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a, a:visited {
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color: grey;
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text-decoration: none;
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}
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a:active {
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color: blue;
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text-decoration: none;
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}
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}
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}
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