From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Pizza Dough.html | 76 +++++++++++++----------------------------------- 1 file changed, 21 insertions(+), 55 deletions(-) (limited to 'Recipes/Pizza Dough.html') 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 @@ - + @@ -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 @@
-
- - - -
- +

Pizza Dough

-

★★★★★

-

- - Prep Time: 1 hr, 30 min - - Cook Time: 15 min - + Prep Time: 1 hr, 30 min + Cook Time: 15 min - Source: - -

- -
-
-

Ingredients

@@ -165,36 +145,28 @@
- -
- -

Directions

To make the dough, combine the flours and salt in a large bowl.

If you're using ordinary dried yeast, dissolve it in 325ml warm water and leave for 10 minutes or so.

If you're using fast-action yeast, mix it straight into the flour.

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.

Don't be tempted to add too much extra flour, even if the dough seems sticky - it will become less so as you knead.

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.

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.

Punch the risen dough down with your hands to knock it back on a floured surface and cut it into 4 or 5 pieces.

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.

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.

Bake for 10-12 minutes, until the base is crisp and golden brown at the edges.

- - + - - -
@@ -202,7 +174,6 @@ - @@ -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 @@ - - - -- cgit v1.2.3