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authorSzymon Szukalski <szymon@skas.io>2023-11-29 12:42:57 +1100
committerSzymon Szukalski <szymon@skas.io>2023-11-29 12:42:57 +1100
commit430490952c4f1ccdfce10181650ed2b56f490087 (patch)
treee529631801220df6e414d91a7988c51e9621fefa /Recipes/Pizza Dough.html
parent0063dbabb53381dcd8e08df96e6dafe15da7475f (diff)
latest export
Diffstat (limited to 'Recipes/Pizza Dough.html')
-rw-r--r--Recipes/Pizza Dough.html76
1 files changed, 21 insertions, 55 deletions
diff --git a/Recipes/Pizza Dough.html b/Recipes/Pizza Dough.html
index 605d8e6..b289b9a 100644
--- a/Recipes/Pizza Dough.html
+++ b/Recipes/Pizza Dough.html
@@ -1,4 +1,4 @@
-<!DOCTYPE html>
+<!DOCTYPE html>
<html>
<head>
<meta charset="UTF-8">
@@ -6,28 +6,32 @@
/* Shared styles */
body {
font-family: Helvetica, sans-serif;
- font-size: 16.0px;
+ font-size: 16px;
color: #34302e;
margin: 0.25in;
}
+ @page {
+ size: letter portrait;
+ margin: 0.25in;
+ }
.name {
- font-size: 18.0px;
+ font-size: 18px;
font-family: Helvetica, sans-serif;
font-weight: normal;
margin: 0 0 10px 0;
}
.categories {
color: #605D5D;
- font-size: 14.0px;
+ font-size: 14px;
font-family: Helvetica, sans-serif;
font-style: italic;
}
.rating {
color: #d10505;
- font-size: 14.0px;
+ font-size: 14px;
}
.metadata {
- font-size: 14.0px;
+ font-size: 14px;
}
.infobox p {
margin: 0;
@@ -36,7 +40,7 @@
.subhead {
color: #d10505;
font-weight: bold;
- font-size: 14.0px;
+ font-size: 14px;
text-transform: uppercase;
margin: 10px 0;
}
@@ -61,19 +65,15 @@
line-height: 130%;
}
.photobox {
-
float: left;
margin-right: 14px;
-
-
- }
+ }
.photo {
- max-width: 140.0px;
- max-height: 140.0px;
+ max-width: 140px;
+ max-height: 140px;
width: auto;
height: auto;
}
-
.inline-image {
max-width: 25%;
max-height: 25%;
@@ -88,11 +88,8 @@
text-align: center !important;
}
.recipe {
-
page-break-after: always;
-
-
- }
+ }
.recipe:first-child {
border-top: 0 none;
margin-top: 0;
@@ -107,57 +104,40 @@
<div class="infobox">
<!-- Image -->
-
<div class="photobox">
-
<a href="#">
<img src="Images/74F75A54-7D31-432E-8C8F-C49617EFFA79/FD44FC40-D0AC-44CF-9F0D-C7A9ACB6B02D.jpg" itemprop="image" class="photo photoswipe"/>
</a>
-
-
- </div>
-
+ </div>
<!-- Name -->
<h1 itemprop="name" class="name">Pizza Dough</h1>
<!-- Info -->
-
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="5">★★★★★</p>
-
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
-
- <b>Prep Time: </b><span itemprop="prepTime">1 hr, 30 min</span>
-
- <b>Cook Time: </b><span itemprop="cookTime">15 min</span>
-
+ <b>Prep Time: </b><span itemprop="">1 hr, 30 min</span>
+ <b>Cook Time: </b><span itemprop="">15 min</span>
<!-- Source -->
-
<b>Source: </b>
-
<span itemprop="author">River Cottage everyday</span>
-
</p>
-
-
<div class="clear"></div>
-
</div>
<div class="left-column">
<!-- Ingredients -->
-
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
@@ -165,36 +145,28 @@
</div>
</div>
-
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
-
</div>
<div class="right-column">
<!-- Description -->
-
<!-- Directions -->
-
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">To make the dough, combine the flours and salt in a large bowl.</p><p class="line">If you&apos;re using ordinary dried yeast, dissolve it in 325ml warm water and leave for 10 minutes or so. </p><p class="line">If you&apos;re using fast-action yeast, mix it straight into the flour. </p><p class="line">Add the yeast liquid or 325ml warm water and oil to the flour, mix to form a rough dough, then turn out on to a lightly floured surface and knead for about 10 minutes, until silky and elastic. </p><p class="line">Don&apos;t be tempted to add too much extra flour, even if the dough seems sticky - it will become less so as you knead.</p><p class="line">Put the dough in a lightly oiled bowl, turning it so it gets a coating of oil, cover with cling film and leave to rise in a warm place until doubled in size; this will probably take at least an hour.</p><p class="line">Preheat the oven to 250°C/Gas Mark 10, or as high as it will go, and put 2 baking sheets in it to heat up.</p><p class="line">Punch the risen dough down with your hands to knock it back on a floured surface and cut it into 4 or 5 pieces.</p><p class="line">Use a rolling pin or your hands (or both), to roll and stretch each piece into a thin circle or square, or a strange, amoeba-type shape, whichever you prefer; it should be no more than 5mm thick - thinner if you can get away with it.</p><p class="line">Carefully take one of your hot baking sheets from the oven, scatter it with a little flour or, even better, some cornmeal, polenta or semolina, and lay the pizza base on it.</p><p class="line">Bake for 10-12 minutes, until the base is crisp and golden brown at the edges.</p>
</div>
</div>
-
<!-- Notes -->
-
+
<!-- Nutrition (in regular mode it goes below the notes) -->
-
<!-- Used in two different places depending on the recipe layout -->
-
-
</div>
@@ -202,7 +174,6 @@
</div>
-
<!-- Photo gallery is only included when exporting. -->
<!-- PhotoSwipe gallery -->
@@ -244,15 +215,13 @@
// build items array
var items = [
-
{
msrc: 'Images/74F75A54-7D31-432E-8C8F-C49617EFFA79/8C49F72F-1243-4643-BD48-3910A1CE4D37.jpg',
src: 'Images/74F75A54-7D31-432E-8C8F-C49617EFFA79/8C49F72F-1243-4643-BD48-3910A1CE4D37.jpg',
- w: 1536.0,
- h: 2048.0,
+ w: 1536,
+ h: 2048,
title: '1'
},
-
];
var index = 0;
@@ -288,8 +257,5 @@
</script>
-
-
-
</body>
</html>