diff options
Diffstat (limited to 'Recipes/Pizza Dough.html')
| -rw-r--r-- | Recipes/Pizza Dough.html | 76 |
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're using ordinary dried yeast, dissolve it in 325ml warm water and leave for 10 minutes or so. </p><p class="line">If you'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'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> |