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diff --git a/pizza-dough.md.html b/pizza-dough.md.html new file mode 100644 index 0000000..5c82857 --- /dev/null +++ b/pizza-dough.md.html @@ -0,0 +1,88 @@ +<!DOCTYPE html> +<html> + <head> + <meta charset="utf-8"> + <meta name="viewport" content="width=device-width"> + <meta name="description" content="Vegan Recipes"> + <meta name="keywords" content="vegan, recipes, baking, cooking, animal rights"> + <meta name="author" content="Scott Jones"> + <meta name="viewport" content="width=device-width, initial-scale=1.0"> + <title>Pantry of Plants</title> + <link rel="stylesheet" href="style/style.css"> + <script src="scripts/image-slide.js" defer></script> + </head> + + <body> + <header> + <nav> + <a href="index.html"><img src="images/pantry-of-plants-logo.png" class="logo"></a> + <div class="nav-text-outer"> + <a href="recipes.html" class="nav-text">Recipes</a> + <a href="about.html" class="nav-text">About</a> + </div> + </nav> +</header> + + <div class="content"> + <h1 id="recipe-title">Vegan Pizza Dough</h1> + +<div class="image-and-text"> + +<img src="images/recipe-images/pizza-dough.JPG" class="image" alt="Chocolate Chip Muffins"> + + <div class="text"> + + <h2 id="description">Description</h2> + <p>For several years I worked as a line cook that made wood fire pizzas. This dough recipe is a modified and significantly scaled down version of the dough recipe I used to make at work. It is strong enough to be stretched in the traditional Italian way. You can also roll it out with a rolling pin if that’s what you are comfortable with.</p> + + <p>At home I like to cook my pizzas on a Barbecue using a pizza stone. It yields results very close to a wood fire oven. That being said, this recipe also works great being baked on a sheet pan baked in a regular oven too.</p> + + <h2 id="ingredients-yields-2-thin-crust-pizzas">Ingredients (Yields 2 thin crust pizzas)</h2> + <ul> + <li>1 tsp Yeast</li> + <li>3 tsp Sugar</li> + <li>200ml Warm Water</li> + <li>1 tbsp Extra Virgin Olive Oil</li> + <li>1 1/2 Cups Flour</li> + <li>1/4 tsp Salt</li> + </ul> + + <h2 id="instructions">Instructions</h2> + <ol> + <li>Add Yeast and Sugar to Large Mixing Bowl or Stand Mixer if you have one.</li> + <li>Add warm water to sugar and yeast mixture and give it a few stirs.</li> + <li>Let the yeast proof for approximately 5 minutes. (It should look foamy when it’s done).</li> + <li>Add Olive Oil, flour and salt to mixing bowl.</li> + <li>Mix / knead ingredients until bowl is clean.<sup id="fnref:1" role="doc-noteref"><a href="#fn:1" class="footnote" rel="footnote">1</a></sup></li> + <li>Grease a sheet pan with Olive Oil.</li> + <li>Once dough is adequately kneaded separate into 2 even balls and place on sheet pan. Cover dough with a kitchen towel until double in size.</li> + <li>Once doubled, you are ready to stretch or roll out your doughs and make some pizza!</li> + </ol> + + <h2 id="pizza-pictured-below">Pizza Pictured below</h2> + <p>Vegan Garlic Butter base, Daiya Mozzarella, fried Seitan, caramelized onions, sautéed Kale, sautéed Mushrooms, fresh Arugula.</p> + +<img src="images/recipe-images/pizza.JPG" class="image-in-recipe" alt="Pizza"> + + <hr /> + +<div class="footnotes" role="doc-endnotes"> + <ol> + <li id="fn:1" role="doc-endnote"> + <p>Variation in humidity makes it necessary to adjust the amount of water each time you make a dough recipe. If the dough, it is is too dry or won’t fully combine, add more water. If dough is too sticky, add extra flour. <a href="#fnref:1" class="reversefootnote" role="doc-backlink">↩</a></p> + </li> + </ol> +</div> + + </div> + +</div> + + </div> + <footer> + <a href="mailto:scott@pantryofplants.ca" class="mail">Contact: scott@pantryofplants.ca <img src="images/mail.svg" class="mail-2"></a> + <p>© 2021 Pantry of Plants</p> +</footer> + + </body> +</html> |