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Update Pizza recipe

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Andrew Miner
2021-07-15 14:08:02 -06:00
parent 88cc4954da
commit efa83e81c1
2 changed files with 54 additions and 51 deletions
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docs/baking/pizza/index.html
+26 -27
View File
@@ -13,15 +13,14 @@
<h1 itemprop="name">Pizza</h1> <h1 itemprop="name">Pizza</h1>
<div class="timing"> <div class="timing">
prep <span itemprop="prepTime">2-3 days</span>,&nbsp;cook <span itemprop"cookTime">10 min</span> </div> prep <span itemprop="prepTime">90 min</span>,&nbsp;cook <span itemprop"cookTime">10 min</span> </div>
<div class="icons"> <div class="icons">
<div class="icon overnight"></div>
<div class="icon vegetarian"></div> <div class="icon vegetarian"></div>
<div class="icon serving"></div>× <span itemprop="recipeYield">12</span> <div class="icon serving"></div>× <span itemprop="recipeYield">4</span>
</div> </div>
<div class="description" itemprop="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 class="description" itemprop="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 the flour, tomato sauce, cheese and toppings you choose... so choose wisely!
</div> </div>
</div> </div>
</section> </section>
@@ -33,25 +32,25 @@ prep <span itemprop="prepTime">2-3 days</span>,&nbsp;cook <span itemprop"cookTim
<ul> <ul>
<li itemprop="recipeIngredient"> <li itemprop="recipeIngredient">
<div class="amount"> <div class="amount">
500 250
g g
</div> </div>
<div class="item">water (110°F–115°F)</div> <div class="item">water (110°F–115°F)</div>
<li itemprop="recipeIngredient"> <li itemprop="recipeIngredient">
<div class="amount"> <div class="amount">
3½ 2
g g
</div> </div>
<div class="item">instant dry yeast</div> <div class="item">instant dry yeast</div>
<li itemprop="recipeIngredient"> <li itemprop="recipeIngredient">
<div class="amount"> <div class="amount">
8 4
g g
</div> </div>
<div class="item">sugar</div> <div class="item">sugar</div>
</ul> </ul>
</div> </div>
<div class="detail" itemprop="recipeInstructions">Add the yeast and sugar to the water without stirring and wait about 5 minutes. <div class="detail" itemprop="recipeInstructions">Mix the yeast and sugar in a bowl. Add the water and set aside until it is foaming (5 min).
</div> </div>
</div> </div>
<div class="step"> <div class="step">
@@ -60,34 +59,34 @@ prep <span itemprop="prepTime">2-3 days</span>,&nbsp;cook <span itemprop"cookTim
<ul> <ul>
<li itemprop="recipeIngredient"> <li itemprop="recipeIngredient">
<div class="amount"> <div class="amount">
800 400
g g
</div> </div>
<div class="item">bread flour (King Arthur's)</div> <div class="item">bread flour (Caputo 00 flour, generic 00 flour, or bread flour)</div>
<li itemprop="recipeIngredient"> <li itemprop="recipeIngredient">
<div class="amount"> <div class="amount">
16 8
g g
</div> </div>
<div class="item">salt</div> <div class="item">salt</div>
<li itemprop="recipeIngredient">
<div class="amount">
1½
tsp
</div>
<div class="item">olive oil</div>
</ul> </ul>
</div> </div>
<div class="detail" itemprop="recipeInstructions">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 class="detail" itemprop="recipeInstructions">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.
</div> </div>
</div> </div>
<div class="step"> <div class="step">
<h3>3</h3> <h3>3</h3>
<div class="ingredients"> <div class="ingredients">
<ul> <ul>
<li itemprop="recipeIngredient">
<div class="amount">
3
tsp
</div>
<div class="item">olive oil</div>
</ul> </ul>
</div> </div>
<div class="detail" itemprop="recipeInstructions">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. <div class="detail" itemprop="recipeInstructions">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).
</div> </div>
</div> </div>
<div class="step"> <div class="step">
@@ -96,7 +95,7 @@ prep <span itemprop="prepTime">2-3 days</span>,&nbsp;cook <span itemprop"cookTim
<ul> <ul>
</ul> </ul>
</div> </div>
<div class="detail" itemprop="recipeInstructions">Preheat a pizza stone in the oven to 550°F (this can take up to an hour). <div class="detail" itemprop="recipeInstructions">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.
</div> </div>
</div> </div>
<div class="step"> <div class="step">
@@ -105,7 +104,7 @@ prep <span itemprop="prepTime">2-3 days</span>,&nbsp;cook <span itemprop"cookTim
<ul> <ul>
</ul> </ul>
</div> </div>
<div class="detail" itemprop="recipeInstructions">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 class="detail" itemprop="recipeInstructions">Open up the dough as described <a href='https://youtu.be/GtAeKM_f2WU'>here</a>, 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.
</div> </div>
</div> </div>
<div class="step"> <div class="step">
@@ -114,19 +113,19 @@ prep <span itemprop="prepTime">2-3 days</span>,&nbsp;cook <span itemprop"cookTim
<ul> <ul>
<li itemprop="recipeIngredient"> <li itemprop="recipeIngredient">
<div class="amount"> <div class="amount">
6 1
cups cup
</div> </div>
<div class="item">tomato purée (2 per pizza)</div> <div class="item">tomato purée</div>
<li itemprop="recipeIngredient"> <li itemprop="recipeIngredient">
<div class="amount"> <div class="amount">
12 6
oz oz
</div> </div>
<div class="item">mozzerella cheese, shredded (4 per pizza)</div> <div class="item">mozzerella cheese, shredded, low-moisture</div>
</ul> </ul>
</div> </div>
<div class="detail" itemprop="recipeInstructions">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 class="detail" itemprop="recipeInstructions">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).
</div> </div>
</div> </div>
</section> </section>
src/baking/pizza/data.yml
+28 -24
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@@ -1,43 +1,47 @@
title: Pizza title: Pizza
timings: timings:
prep: 2-3 days prep: 90 min
cook: 10 min cook: 10 min
icons: ["overnight", "vegetarian"] icons: ["vegetarian"]
servings: 12 servings: 4
description: > 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 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: steps:
- ingredients: - ingredients:
- { amount: 500, unit: "g", item: "water (110°F–115°F)" } - { amount: 250, unit: "g", item: "water (110°F–115°F)" }
- { amount: 3.5, unit: "g", item: "instant dry yeast" } - { amount: 2, unit: "g", item: "instant dry yeast" }
- { amount: 8, unit: "g", item: "sugar" } - { amount: 4, unit: "g", item: "sugar" }
directions: > 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: - ingredients:
- { amount: 800, unit: "g", item: "bread flour (King Arthur's)" } - { amount: 400, unit: "g", item: "bread flour (Caputo 00 flour, generic 00 flour, or bread flour)" }
- { amount: 16, unit: "g", item: "salt" } - { amount: 8, unit: "g", item: "salt" }
- { amount: 1.5, unit: "tsp", item: "olive oil" }
directions: > directions: >
Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture Combine the flour and salt and blend together. Create a depression in the center and add the yeast mixture and
into the water until fully mixed. olive oil. Slowly pull the edges of the "bowl" into the liquid and mix until it forms a single mass of dough.
- ingredients: - ingredients:
- { amount: 3, unit: "tsp", item: "olive oil" }
directions: > 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 Dump out the dough on a lightly-floured counter. Knead the dough gently, dusting your hands with flour if the
portions and store in the refrigerator in an oiled ziploc bag. It should be allowed to rise slowly over 2–3 days dough is too sticky, and wetting your hands with warm water if it is too dry. Ideally, the dough will be smooth,
before use. Freeze if not used in that time. 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: [] - ingredients: []
directions: > 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: [] - ingredients: []
directions: > directions: >
Open up each portion of dough as described <a href='https://youtu.be/GtAeKM_f2WU'>here</a>, taking care not to Open up the dough as described <a href='https://youtu.be/GtAeKM_f2WU'>here</a>, taking care not to work the dough
de-gas the crust. Finish by spreading the dough on two overlapping pieces of parchment paper dusted with flour. 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: - ingredients:
- { amount: 6, unit: "cups", item: "tomato purée (2 per pizza)" } - { amount: 1, unit: "cup", item: "tomato purée" }
- { amount: 12, unit: "oz", item: "mozzerella cheese, shredded (4 per pizza)" } - { amount: 6, unit: "oz", item: "mozzerella cheese, shredded, low-moisture" }
directions: > directions: >
Apply sauce, cheese, and your preferred toppings to each of the pizzas. Then, carefully slide the parchment paper 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 with one pizza onto the hot stone. Return to the oven and bake until the cheese is bubbling and the crust begins
stone. Return to the oven and bake until the cheese is bubbling and the crust begins to turn golden brown (4–6 to turn golden brown (4–6 min).
min). Repeat for the remaining pizzas.