From efa83e81c1f843733d5d31bccde025895e6e08df Mon Sep 17 00:00:00 2001 From: Andrew Miner Date: Thu, 15 Jul 2021 14:08:02 -0600 Subject: [PATCH] Update Pizza recipe --- docs/baking/pizza/index.html | 53 ++++++++++++++++++------------------ src/baking/pizza/data.yml | 52 +++++++++++++++++++---------------- 2 files changed, 54 insertions(+), 51 deletions(-) diff --git a/docs/baking/pizza/index.html b/docs/baking/pizza/index.html index 9a56b9d..5331fc1 100644 --- a/docs/baking/pizza/index.html +++ b/docs/baking/pizza/index.html @@ -13,15 +13,14 @@

Pizza

-prep 2-3 days, cook 10 min
+prep 90 min, cook 10 min
-
-
× 12 +
× 4
-
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! +
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 the flour, tomato sauce, cheese and toppings you choose... so choose wisely!
@@ -33,25 +32,25 @@ prep 2-3 days, cook
  • - 500 + 250 g
    water (110°F–115°F)
  • - 3½ + 2 g
    instant dry yeast
  • - 8 + 4 g
    sugar
    -
    Add the yeast and sugar to the water without stirring and wait about 5 minutes. +
    Mix the yeast and sugar in a bowl. Add the water and set aside until it is foaming (5 min).
    @@ -60,34 +59,34 @@ prep 2-3 days, cook
  • - 800 + 400 g
    -
    bread flour (King Arthur's)
    +
    bread flour (Caputo 00 flour, generic 00 flour, or bread flour)
  • - 16 + 8 g
    salt
    +
  • +
    + 1½ + tsp +
    +
    olive oil
    -
    Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed. +
    Combine the flour and salt and blend together. Create a depression in the center and add the yeast mixture and olive oil. Slowly pull the edges of the "bowl" into the liquid and mix until it forms a single mass of dough.

    3

      -
    • -
      - 3 - tsp -
      -
      olive oil
    -
    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. +
    Dump out the dough on a lightly-floured counter. Knead the dough gently, dusting your hands with flour if the dough is too sticky, and wetting your hands with warm water if it is too dry. Ideally, the dough will be smooth, stretchy, and just a tiny bit sticky. Lightly grease a bowl with olive oil, drop in the dough, and cover with plastic wrap. Set aside in a warm (70°F–80°F) place until the dough has doubled in size (about 1 hour).
    @@ -96,7 +95,7 @@ prep 2-3 days, cook
    -
    Preheat a pizza stone in the oven to 550°F (this can take up to an hour). +
    Spread out a double-width sheet of parchment paper on the counter, and create a seam by folding it together. Place your pizza stone on the paper and mark its outer diameter. Place the pizza stone in the oven and pre-heat while the dough rises.
    @@ -105,7 +104,7 @@ prep 2-3 days, cook
    -
    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. +
    Open up the dough as described here, taking care not to work the dough more than needed. Finish by lightly rolling out the dough with a rolling pin until it reaches the mark indicating the edge of your stone. Curl the outer edge of back toward the center to form the crust.
    @@ -114,19 +113,19 @@ prep 2-3 days, cook
  • - 6 - cups + 1 + cup
    -
    tomato purée (2 per pizza)
    +
    tomato purée
  • - 12 + 6 oz
    -
    mozzerella cheese, shredded (4 per pizza)
    +
    mozzerella cheese, shredded, low-moisture
    -
    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. +
    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. Return to the oven and bake until the cheese is bubbling and the crust begins to turn golden brown (4–6 min).
    diff --git a/src/baking/pizza/data.yml b/src/baking/pizza/data.yml index 128e8ed..4c38f9c 100644 --- a/src/baking/pizza/data.yml +++ b/src/baking/pizza/data.yml @@ -1,43 +1,47 @@ title: Pizza timings: - prep: 2-3 days + prep: 90 min cook: 10 min -icons: ["overnight", "vegetarian"] -servings: 12 +icons: ["vegetarian"] +servings: 4 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! + quality of the flour, 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" } + - { amount: 250, unit: "g", item: "water (110°F–115°F)" } + - { amount: 2, unit: "g", item: "instant dry yeast" } + - { amount: 4, unit: "g", item: "sugar" } directions: > - Add the yeast and sugar to the water without stirring and wait about 5 minutes. + Mix the yeast and sugar in a bowl. Add the water and set aside until it is foaming (5 min). - ingredients: - - { amount: 800, unit: "g", item: "bread flour (King Arthur's)" } - - { amount: 16, unit: "g", item: "salt" } + - { amount: 400, unit: "g", item: "bread flour (Caputo 00 flour, generic 00 flour, or bread flour)" } + - { amount: 8, unit: "g", item: "salt" } + - { amount: 1.5, unit: "tsp", item: "olive oil" } 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. + Combine the flour and salt and blend together. Create a depression in the center and add the yeast mixture and + olive oil. Slowly pull the edges of the "bowl" into the liquid and mix until it forms a single mass of dough. - 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. + Dump out the dough on a lightly-floured counter. Knead the dough gently, dusting your hands with flour if the + dough is too sticky, and wetting your hands with warm water if it is too dry. Ideally, the dough will be smooth, + stretchy, and just a tiny bit sticky. Lightly grease a bowl with olive oil, drop in the dough, and cover with + plastic wrap. Set aside in a warm (70°F–80°F) place until the dough has doubled in size (about 1 hour). + - ingredients: [] directions: > - Preheat a pizza stone in the oven to 550°F (this can take up to an hour). + Spread out a double-width sheet of parchment paper on the counter, and create a seam by folding it together. Place + your pizza stone on the paper and mark its outer diameter. Place the pizza stone in the oven and pre-heat while + the dough rises. - ingredients: [] 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. + Open up the dough as described here, taking care not to work the dough + more than needed. Finish by lightly rolling out the dough with a rolling pin until it reaches the mark indicating + the edge of your stone. Curl the outer edge of back toward the center to form the crust. - ingredients: - - { amount: 6, unit: "cups", item: "tomato purée (2 per pizza)" } - - { amount: 12, unit: "oz", item: "mozzerella cheese, shredded (4 per pizza)" } + - { amount: 1, unit: "cup", item: "tomato purée" } + - { amount: 6, unit: "oz", item: "mozzerella cheese, shredded, low-moisture" } 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. + with one pizza onto the hot stone. Return to the oven and bake until the cheese is bubbling and the crust begins + to turn golden brown (4–6 min).