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updated recipes
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David 2026-08-20 23:11:34 +02:00
parent 4b7dd39ef2
commit 11bb525143
13 changed files with 966 additions and 316 deletions
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43
app.js
View file

@ -14,8 +14,20 @@ function escapeHtml(str) {
.replace(/>/g, ">");
}
function isSafeUrl(url) {
if (/["'<>]/.test(url)) return false;
return /^https?:\/\//i.test(url) || /^[\w./-]+$/.test(url);
}
function inlineMarkdown(text) {
return escapeHtml(text).replace(/\*\*(.+?)\*\*/g, "<strong>$1</strong>");
return escapeHtml(text)
.replace(/\*\*(.+?)\*\*/g, "<strong>$1</strong>")
.replace(/!\[([^\]]*)\]\(([^)\s]+)\)/g, (match, alt, url) =>
isSafeUrl(url) ? `<img src="${url}" alt="${alt}">` : match
)
.replace(/\[([^\]]+)\]\(([^)\s]+)\)/g, (match, label, url) =>
isSafeUrl(url) ? `<a href="${url}" target="_blank" rel="noopener">${label}</a>` : match
);
}
function markdownToHtml(md) {
@ -59,23 +71,38 @@ function markdownToHtml(md) {
return html;
}
// Recipes can list more than one flour or water (a poolish has its own), so the
// hydration slider works on the totals and splits them back over the components.
function baseRoleTotal(recipe, role) {
return recipe.ingredients
.filter((i) => i.role === role)
.reduce((sum, i) => sum + i.baseAmount, 0);
}
// Yeast and honey are measured in fractions of a gram, so small amounts keep decimals.
function roundAmount(amount) {
if (amount >= 10) return Math.round(amount);
if (amount >= 1) return Math.round(amount * 10) / 10;
return Math.round(amount * 100) / 100;
}
function computeIngredients(recipe, values) {
const scaleFactor =
(values.doughBalls * values.doughBallSizeG) /
(recipe.baseDoughBalls * recipe.baseDoughBallSizeG);
const baseFlour = recipe.ingredients.find((i) => i.role === "flour").baseAmount;
const baseWater = recipe.ingredients.find((i) => i.role === "water").baseAmount;
const baseFlour = baseRoleTotal(recipe, "flour");
const baseWater = baseRoleTotal(recipe, "water");
const flourWaterSum = (baseFlour + baseWater) * scaleFactor;
const flour = flourWaterSum / (1 + values.hydration / 100);
const water = flourWaterSum - flour;
return recipe.ingredients.map((ing) => {
let amount;
if (ing.role === "flour") amount = flour;
else if (ing.role === "water") amount = water;
if (ing.role === "flour") amount = flour * (ing.baseAmount / baseFlour);
else if (ing.role === "water") amount = water * (ing.baseAmount / baseWater);
else amount = ing.baseAmount * scaleFactor;
return { ...ing, amount: Math.round(amount) };
return { ...ing, amount: roundAmount(amount) };
});
}
@ -92,8 +119,8 @@ function renderPicker() {
}
function baseHydration(recipe) {
const flour = recipe.ingredients.find((i) => i.role === "flour").baseAmount;
const water = recipe.ingredients.find((i) => i.role === "water").baseAmount;
const flour = baseRoleTotal(recipe, "flour");
const water = baseRoleTotal(recipe, "water");
return Math.round((water / flour) * 100);
}

870
pizza_recipes.yaml
View file

@ -1,295 +1,665 @@
recipes:
- id: "neapolitan_pizza_dough"
name: "Neapolitan Pizza Dough"
description: "Traditional Italian thin crust pizza dough with long fermentation for maximum flavor"
difficulty: "Medium"
total_time_hours: 24
image_url: null
variables:
- name: "rise_time_hours"
display: "Rise Time (hours)"
default: 24
min: 6
max: 72
type: "integer"
unit: "hours"
- name: "dough_balls"
display: "Number of Dough Balls"
default: 4
min: 1
max: 12
type: "integer"
unit: "pieces"
- name: "dough_ball_size_g"
display: "Dough Ball Size (g)"
default: 250
min: 150
max: 400
type: "integer"
unit: "g"
- name: "ambient_temp_c"
display: "Room Temperature (°C)"
default: 22
min: 18
max: 30
type: "integer"
unit: "°C"
- name: "yeast_amount_g"
display: "Yeast Amount (g)"
default: 2
min: 1
max: 5
type: "decimal"
unit: "g"
ingredients:
- name: "Bread Flour"
amount: 1000
unit: "g"
category: "dry"
- name: "Water"
amount: 650
unit: "ml"
category: "liquid"
- name: "Salt"
amount: 20
unit: "g"
category: "seasoning"
- name: "Fresh Yeast"
amount: 2
unit: "g"
category: "leavening"
steps:
- id: "mix_ingredients"
name: "Mix ingredients"
description: "Combine 1kg flour, 650ml water, 20g salt, and {yeast_amount_g}g fresh yeast in a large bowl"
duration_minutes: 10
timing: "start"
temperature: "Room temperature"
notes: "Use lukewarm water (around 25°C)"
- id: "knead_dough"
name: "Knead dough"
description: "Knead the dough until smooth and elastic, about 10-15 minutes by hand"
duration_minutes: 15
timing: "after_previous"
notes: "Dough should be slightly sticky but manageable"
- id: "first_rise"
name: "First rise (bulk fermentation)"
description: "Let dough rise in covered bowl at room temperature"
duration_formula: "rise_time_hours * 0.4 * 60"
timing: "after_previous"
temperature: "{ambient_temp_c}°C"
notes: "Dough should roughly double in size"
- id: "divide_shape"
name: "Divide and shape"
description: "Divide dough into {dough_balls} equal portions and shape into balls"
duration_minutes: 15
timing: "after_previous"
notes: "Use a kitchen scale for even portions"
- id: "final_rise"
name: "Final rise"
description: "Let shaped dough balls rise until ready to use"
duration_formula: "rise_time_hours * 0.6 * 60"
timing: "after_previous"
temperature: "{ambient_temp_c}°C"
notes: "Dough is ready when it springs back slowly when poked"
- id: "new_york_pizza_dough"
name: "New York Style Pizza Dough"
description: "Classic New York pizza dough with a chewy texture and crispy bottom"
- id: "neapolitan_day_dough"
name: "Neapolitan Day Dough"
description: "A Neapolitan Style pizza prepared in a day with a higher amount of yeast, to compensate for the shorter rise time"
difficulty: "Easy"
total_time_hours: 48
image_url: null
total_time_hours: 8
image_url: "https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pizza.png"
variables:
- name: "rise_time_hours"
display: "Rise Time (hours)"
default: 48
min: 24
max: 96
- name: "room_temp_rise_hours"
display: "Room Temperature Rise (hours)"
default: 5
min: 4
max: 6
type: "integer"
unit: "hours"
- name: "dough_balls"
display: "Number of Dough Balls"
default: 3
min: 1
max: 8
type: "integer"
unit: "pieces"
- name: "dough_ball_size_g"
display: "Dough Ball Size (g)"
default: 250
min: 150
max: 400
type: "integer"
unit: "g"
- name: "ambient_temp_c"
display: "Room Temperature (°C)"
default: 20
min: 18
max: 25
type: "integer"
unit: "°C"
- name: "oil_amount_ml"
display: "Olive Oil (ml)"
default: 30
min: 20
max: 50
type: "integer"
unit: "ml"
ingredients:
- name: "Bread Flour"
amount: 500
- name: "Flour"
amount: 149
unit: "g"
category: "dry"
- name: "Water"
amount: 320
amount: 92
unit: "ml"
category: "liquid"
- name: "Salt"
amount: 10
amount: 4.5
unit: "g"
category: "seasoning"
- name: "Active Dry Yeast"
amount: 3
amount: 5
unit: "g"
category: "leavening"
- name: "Olive Oil"
amount: 30
unit: "ml"
category: "fat"
steps:
- id: "mix_dry"
name: "Mix dry ingredients"
description: "Combine 500g bread flour, 10g salt, and 3g active dry yeast"
duration_minutes: 5
- id: "make_dough"
name: "Make the dough"
description: "Combine all the ingredients to make the dough and split it into dough balls"
duration_formula: "room_temp_rise_hours * 60"
timing: "start"
- id: "add_liquids"
name: "Add liquids"
description: "Add 320ml cool water and {oil_amount_ml}ml olive oil to dry ingredients"
duration_minutes: 5
timing: "after_previous"
notes: "Water should be around 18-20°C for slow fermentation"
- id: "mix_dough"
name: "Mix dough"
description: "Mix until dough comes together, don't overwork"
duration_minutes: 8
timing: "after_previous"
notes: "Dough will be slightly rough, this is normal"
- id: "bulk_ferment"
name: "Bulk fermentation"
description: "Let dough rise in oiled container in refrigerator"
duration_formula: "rise_time_hours * 0.7 * 60"
timing: "after_previous"
temperature: "4°C (refrigerator)"
notes: "Cold fermentation develops flavor"
- id: "portion_dough"
name: "Portion dough"
description: "Remove from fridge and divide into {dough_balls} portions"
duration_minutes: 10
timing: "after_previous"
temperature: "Room temperature"
- id: "final_proof"
name: "Final proofing"
description: "Let portions come to room temperature and final proof"
duration_formula: "rise_time_hours * 0.3 * 60"
timing: "after_previous"
temperature: "{ambient_temp_c}°C"
notes: "Dough is ready when it feels soft and pliable"
notes: "See video: [How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef](https://www.youtube.com/watch?v=8Q_9h6VKm9c)"
substeps:
- name: "Salt+Water"
description: >
Combine the salt and the water in a bowl, stir until the salt dissolves.
![saltwater](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_saltwater.png)
- name: "+20% flour"
description: >
Add 20% of the flour to the water/salt mixture and mix everything together.
![flour20](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pre_yeast.png)
- name: "Yeast"
description: >
Add the yeast to the mixture.
![yeast](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_yeast.png)
- name: "Flour"
description: >
Add the rest of the flour to the mixture, knead the dough for 15-20 minutes.
You can knead the dough with your hands, use a mixer or a food processor.
[Kneading by hand.](https://www.youtube.com/watch?v=l9avZp3xFNU)
- id: "sicilian_pizza_dough"
name: "Sicilian Pizza Dough"
description: "Thick, airy Sicilian-style pizza dough perfect for deep dish pans"
difficulty: "Hard"
The result should look something like this:
![dough](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_dough.png)
- name: "Rise"
description: >
Split the dough into doughballs and place the dough in a sealed/covered container at room temperature.
[How to make dough balls](https://www.youtube.com/watch?v=oZxNbL5XB7w)
- name: "Make the dough balls"
description: >
We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air.
Check these videos for some tips on how to make the dough balls:
[How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w)
[How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
- id: "pizza_time"
name: "Pizza Time!"
description: "Time to make pizza!"
duration_minutes: 0
timing: "after_previous"
- id: "neapolitan_cold_rise"
name: "Neapolitan Cold Rise"
description: "A Neapolitan Style pizza with a multi day cold rise, giving a light and fluffy dough."
difficulty: "Medium"
total_time_hours: 72
image_url: null
image_url: "https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_pizza.png"
variables:
- name: "rise_time_hours"
display: "Rise Time (hours)"
default: 72
min: 48
max: 120
- name: "cold_rise_days"
display: "Cold Rise (days)"
default: 3
min: 1
max: 5
type: "integer"
unit: "days"
- name: "room_temp_rise_hours"
display: "Room Temperature Rise (hours)"
default: 4
min: 3
max: 6
type: "integer"
unit: "hours"
- name: "dough_balls"
display: "Number of Dough Balls"
default: 1
ingredients:
- name: "Flour"
amount: 149
unit: "g"
category: "dry"
- name: "Water"
amount: 97
unit: "ml"
category: "liquid"
- name: "Salt"
amount: 4.45
unit: "g"
category: "seasoning"
- name: "Active Dry Yeast"
amount: 0.3
unit: "g"
category: "leavening"
steps:
- id: "make_dough"
name: "Make the dough"
description: "Combine all the ingredients to make the dough, we start with just the water and salt and add the yeast after adding some of the flour to not kill the yeast."
duration_formula: "cold_rise_days * 24 * 60"
timing: "start"
temperature: "Cold (refrigerator)"
notes: "See video: [How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef](https://www.youtube.com/watch?v=8Q_9h6VKm9c)"
substeps:
- name: "Salt+Water"
description: >
Combine the salt and the water in a bowl, stir until the salt dissolves.
![saltwater](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_saltwater.png)
- name: "+20% flour"
description: >
Add 20% of the flour to the water/salt mixture and mix everything together.
![flour20](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pre_yeast.png)
- name: "Yeast"
description: >
Add the yeast to the mixture.
![yeast](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_yeast.png)
- name: "Flour"
description: >
Add the rest of the flour to the mixture, knead the dough for 15-20 minutes.
You can knead the dough with your hands, use a mixer or a food processor.
[Kneading by hand.](https://www.youtube.com/watch?v=l9avZp3xFNU)
The result should look something like this:
![dough](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_dough.png)
- name: "Rise"
description: >
Split the dough into doughballs and place the dough in a sealed/covered container at room temperature.
[How to make dough balls](https://www.youtube.com/watch?v=oZxNbL5XB7w)
- id: "room_temp_rise"
name: "Room temperature rise"
description: "Split the dough into smaller balls and place them into a covered/sealed container(s)"
duration_formula: "room_temp_rise_hours * 60"
timing: "after_previous"
temperature: "Room temperature"
substeps:
- name: "Make the dough balls"
description: >
We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air.
Check these videos for some tips on how to make the dough balls:
[How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w)
[How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
- id: "pizza_time"
name: "Pizza Time!"
description: "Time to make pizza!\n\n![pizza](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_pizza2.png)"
duration_minutes: 0
timing: "after_previous"
- id: "beginner_poolish"
name: "Beginner Poolish"
description: >
A Neapolitan Style pizza with a two cold rises, first as a 'poolish', then again as the complete dough. This version of the poolish recipe has fewer steps and a slightly lower hydration for easier handling.
The recipe is based on this excellent video from Vito Lacopelli: [HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH | Vito Iacopelli](https://www.youtube.com/watch?v=n1O3uHPCOLA)
difficulty: "Medium"
total_time_hours: 48
image_url: "https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza.png"
variables:
- name: "poolish_rise_hours"
display: "Poolish Cold Rise (hours)"
default: 20
min: 16
max: 24
type: "integer"
unit: "hours"
- name: "dough_cold_rise_hours"
display: "Dough Cold Rise (hours)"
default: 20
min: 16
max: 24
type: "integer"
unit: "hours"
- name: "room_temp_rise_hours"
display: "Room Temperature Rise (hours)"
default: 4
min: 3
max: 6
type: "integer"
unit: "hours"
ingredients:
- name: "Poolish Flour"
amount: 43
unit: "g"
category: "dry"
- name: "Poolish Water"
amount: 43
unit: "ml"
category: "liquid"
- name: "Poolish Honey"
amount: 0.72
unit: "g"
category: "leavening"
- name: "Poolish Yeast"
amount: 0.72
unit: "g"
category: "leavening"
- name: "Flour"
amount: 112
unit: "g"
category: "dry"
- name: "Water"
amount: 46
unit: "ml"
category: "liquid"
- name: "Salt"
amount: 3.58
unit: "g"
category: "seasoning"
- name: "Olive Oil"
amount: 1.43
unit: "ml"
category: "seasoning"
steps:
- id: "make_poolish"
name: "Make the poolish"
description: "Combine the poolish flour, poolish water, honey and yeast to create the poolish."
duration_minutes: 15
timing: "start"
notes: "See video: [Make to poolish](https://youtu.be/u7Hd6ZzKgBM?t=97)"
substeps:
- name: "Flour + Yeast"
description: "Combine the flour and yeast and mix."
- name: "The rest"
description: "Add the honey to the water in your mixing bowl, add in the flour/yeast mix and thoroughly combine until it's a homogeneous (ver sticky) dough."
- id: "poolish_cold_rise"
name: "Poolish cold rise"
description: "Let the poolish cold rise for {poolish_rise_hours} hours"
duration_formula: "poolish_rise_hours * 60"
timing: "after_previous"
temperature: "Cold (refrigerator)"
- id: "make_dough"
name: "Make the dough"
description: "Combine the rest of the ingredients to create turn the poolish into a dough."
duration_minutes: 30
timing: "after_previous"
notes: "See video: [Make to dough](https://youtu.be/u7Hd6ZzKgBM?t=199)"
substeps:
- name: "Poolish + water"
description: "Add the water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water."
- name: "Salt+Oil"
description: "Add the Salt and oil to the poolish."
- name: "Flour and Kneading"
description: "Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes."
- name: "Prepare for gluten development"
description: "Cover the dough or place it in a bowl you can cover to let it rest for a short time."
- id: "dough_cold_rise"
name: "Dough cold rise"
description: "Let the dough cold rise for {dough_cold_rise_hours} hours"
duration_formula: "dough_cold_rise_hours * 60"
timing: "after_previous"
temperature: "Cold (refrigerator)"
- id: "room_temp"
name: "Room temperature rise"
description: "Split the dough into smaller balls and place them into a covered/sealed container(s)"
duration_formula: "room_temp_rise_hours * 60"
timing: "after_previous"
temperature: "Room temperature"
substeps:
- name: "Make the dough balls"
description: >
We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air.
Check these videos for some tips on how to make the dough balls:
[How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w)
[How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
- id: "pizza_time"
name: "Pizza Time!"
description: "Time to make your poolish pizza!"
duration_minutes: 0
timing: "after_previous"
- id: "poolish_double_rise"
name: "Poolish Double Rise"
description: >
A Neapolitan Style pizza with a two cold rises, first as a 'poolish', then again as the complete dough.
This dough has many steps, but the end result is definitely worth the extra effort.
The recipe is based on this excellent video from Vito Lacopelli: [HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH | Vito Iacopelli](https://www.youtube.com/watch?v=n1O3uHPCOLA)
difficulty: "Hard"
total_time_hours: 72
image_url: "https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_poolish_pizza.png"
variables:
- name: "poolish_warm_rise_minutes"
display: "Poolish Warm Rise (minutes)"
default: 45
min: 30
max: 60
type: "integer"
unit: "minutes"
- name: "poolish_cold_rise_hours"
display: "Poolish Cold Rise (hours)"
default: 20
min: 16
max: 24
type: "integer"
unit: "hours"
- name: "poolish_room_temp_minutes"
display: "Poolish Room Temperature (minutes)"
default: 45
min: 30
max: 60
type: "integer"
unit: "minutes"
- name: "gluten_development_minutes"
display: "Gluten Development (minutes)"
default: 20
min: 15
max: 30
type: "integer"
unit: "minutes"
- name: "second_cold_rise_hours"
display: "Second Cold Rise (hours)"
default: 20
min: 16
max: 24
type: "integer"
unit: "hours"
- name: "final_room_temp_minutes"
display: "Final Room Temperature (minutes)"
default: 30
min: 15
max: 60
type: "integer"
unit: "minutes"
- name: "dough_ball_rise_hours"
display: "Dough Ball Rise (hours)"
default: 2
min: 1
max: 4
type: "integer"
unit: "pieces"
- name: "dough_ball_size_g"
display: "Dough Ball Size (g)"
default: 250
min: 150
max: 400
type: "integer"
unit: "g"
- name: "pan_size_cm"
display: "Pan Size (cm)"
default: 30
min: 25
max: 40
type: "integer"
unit: "cm"
- name: "ambient_temp_c"
display: "Room Temperature (°C)"
default: 21
min: 18
max: 24
type: "integer"
unit: "°C"
- name: "hydration_percent"
display: "Hydration (%)"
default: 75
min: 70
max: 80
type: "integer"
unit: "%"
unit: "hours"
ingredients:
- name: "Bread Flour"
amount: 600
- name: "Poolish Flour"
amount: 43
unit: "g"
category: "dry"
- name: "Poolish Water"
amount: 43
unit: "ml"
category: "liquid"
- name: "Poolish Honey"
amount: 0.72
unit: "g"
category: "leavening"
- name: "Poolish Yeast"
amount: 0.72
unit: "g"
category: "leavening"
- name: "Flour"
amount: 105
unit: "g"
category: "dry"
- name: "Water"
amount: 450
amount: 52
unit: "ml"
category: "liquid"
- name: "Salt"
amount: 12
amount: 3.58
unit: "g"
category: "seasoning"
- name: "Olive Oil"
amount: 1.43
unit: "ml"
category: "seasoning"
steps:
- id: "make_poolish"
name: "Make the Poolish"
description: "Combine the poolish flour, poolish water, honey and yeast to create the poolish."
duration_formula: "poolish_warm_rise_minutes"
timing: "start"
notes: "See video: [Make to poolish](https://youtu.be/u7Hd6ZzKgBM?t=97)"
substeps:
- name: "Water + Honey"
description: "Add the honey to the water in a bowl, mix it around a bit"
- name: "The rest"
description: "Add in the flour/yeast mix and thoroughly combine until it's a homogeneous (very sticky) dough."
- name: "Rest"
description: "We give the poolish some time to settle before transfering it to the fridge"
- id: "poolish_fridge"
name: "Poolish Fridge"
description: "Transfer the poolish to the fridge for an overnight cold rise"
duration_formula: "poolish_cold_rise_hours * 60"
timing: "after_previous"
temperature: "Cold (refrigerator)"
- id: "poolish_room_temp"
name: "Poolish room temperature"
description: "Take the poolish out of the fridge and let it rest come up to room temperature"
duration_formula: "poolish_room_temp_minutes"
timing: "after_previous"
temperature: "Room temperature"
- id: "make_poolish_dough"
name: "Make the poolish dough"
description: "Combine the rest of the ingredients to turn the poolish into a dough."
duration_formula: "gluten_development_minutes"
timing: "after_previous"
notes: "See video: [Make to dough](https://youtu.be/u7Hd6ZzKgBM?t=199)"
substeps:
- name: "Poolish + water"
description: >
Add cold water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water.
This should be COLD water, warm water will destroy the gluten!
- name: "Salt+Oil"
description: "Add the Salt and oil to the poolish."
- name: "Flour and Kneading"
description: >
Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands.
This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes.
- name: "Prepare for gluten development"
description: "Cover the dough or place it in a bowl you can cover to let it rest for a short time."
- id: "second_cold_rise"
name: "Second cold rise"
description: "Add a little bit of olive oil to a big bowl, coating all sides, then transfer your kneaded dough then put it in the fridge for the second cold rise"
duration_formula: "second_cold_rise_hours * 60"
timing: "after_previous"
temperature: "Cold (refrigerator)"
- id: "final_room_temp"
name: "Before making the dough balls"
description: "Take the dough out of the fridge to let it come to room temperature before making the dough balls"
duration_formula: "final_room_temp_minutes"
timing: "after_previous"
temperature: "Room temperature"
- id: "make_dough_balls"
name: "Making the dough balls"
description: "Split the dough into smaller dough balls"
duration_formula: "dough_ball_rise_hours * 60"
timing: "after_previous"
substeps:
- name: "Make the dough balls"
description: >
We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air.
Check these videos for some tips on how to make the dough balls:
[How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w)
[How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
- id: "pizza_time"
name: "Pizza Time!"
description: "Time to make your poolish pizza!"
duration_minutes: 0
timing: "after_previous"
- id: "new_york_dough"
name: "New York Dough"
description: >
A New York style dough, a thin flavourful crust.
Pretty much copied from [Joshua Weissman's excellent recipe](https://www.joshuaweissman.com/post/real-new-york-style-pizza-at-home), so check that out for a more in-depth recipe.
difficulty: "Medium"
total_time_hours: 48
image_url: "https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pizza.png"
variables:
- name: "cold_rise_days"
display: "Cold Rise (days)"
default: 2
min: 1
max: 3
type: "integer"
unit: "days"
- name: "room_temp_rise_hours"
display: "Room Temperature Rise (hours)"
default: 4
min: 3
max: 6
type: "integer"
unit: "hours"
- name: "dough_ball_rise_hours"
display: "Dough Ball Rise (hours)"
default: 2
min: 1
max: 4
type: "integer"
unit: "hours"
ingredients:
- name: "Flour"
amount: 146
unit: "g"
category: "dry"
- name: "Water"
amount: 95
unit: "ml"
category: "liquid"
- name: "Salt"
amount: 2.92
unit: "g"
category: "seasoning"
- name: "Active Dry Yeast"
amount: 1
amount: 2.15
unit: "g"
category: "leavening"
- name: "Olive Oil"
amount: 3.85
unit: "ml"
category: "seasoning"
steps:
- id: "make_dough"
name: "Make the dough"
description: "Combine all the dry ingredients in a bowl, and add the yeast to the (lukewarm) water. Then add the water with the yeast to the dry ingredients and mix by hand"
duration_formula: "cold_rise_days * 24 * 60"
timing: "start"
temperature: "Cold (refrigerator)"
notes: "See [Joshua Weissman's excellent recipe](https://www.joshuaweissman.com/post/real-new-york-style-pizza-at-home) for more details"
substeps:
- name: "Dry"
description: "Combine the flour, salt and sugar in a bowl"
- name: "Water+yeast"
description: "Add the yeast to the (warm) water and let it sit for a while."
- name: "Yeast"
description: "Add the water (with yeast) to the dry ingredients and mix everything until you have smooth dough."
- name: "Fridge"
description: "Transfer the dough to a different bowl with some olive oil, and place in the fridge."
- id: "room_temp_rise"
name: "Warm rise"
description: "Take the dough out of the fridge and let it come to room temperature for a final rise before baking"
duration_formula: "room_temp_rise_hours * 60"
timing: "after_previous"
temperature: "Room temperature"
substeps:
- name: "Split"
description: "Split the dough into smaller balls and place them into a covered/sealed container(s)\n\nFor video instructions on how to make Dough balls check out this video: \n\n[How to Make PIZZA DOUGH BALLS like a World Best Pizza Chef](https://www.youtube.com/watch?v=oZxNbL5XB7w)\n\n![kneaded](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_ball.png)"
- id: "make_dough_balls"
name: "Making the dough balls"
description: "Split the dough into smaller balls and place them into a covered/sealed container(s)"
duration_formula: "dough_ball_rise_hours * 60"
timing: "after_previous"
substeps:
- name: "Make the dough balls"
description: >
We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air.
Check these videos for some tips on how to make the dough balls:
[How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w)
[How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
- id: "pizza_time"
name: "Pizza Time!"
description: "Time to make pizza!\n\n![pizza](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_pizza2.png)"
duration_minutes: 0
timing: "after_previous"
- id: "51_hour_focaccia"
name: "51 Hour Focaccia (Weissman)"
description: >
A 1-2 day focaccia, with a long slow rise in the fridge for flavour
Based on: [51 Hour Ultra Airy Focaccia at Home](https://www.youtube.com/watch?v=TveUI2jD_2c)
Note: portions is per 23x33cm tray
difficulty: "Medium"
total_time_hours: 51
image_url: "https://cdn.prod.website-files.com/6744d2d124649f6ecd466f50/68ca2e95369a2f1c623a54c8_V3%20(11)-p-2000.jpg"
variables:
- name: "fridge_rise_time"
display: "Fridge Rise Time (hours)"
default: 24
min: 12
max: 48
type: "integer"
unit: "hours"
- name: "proof_time"
display: "Proofing time"
default: 180
min: 120
max: 200
type: "integer"
unit: "minutes"
ingredients:
- name: "Flour"
amount: 450
unit: "g"
category: "dry"
- name: "Water"
amount: 360
unit: "ml"
category: "liquid"
- name: "Salt"
amount: 8
unit: "g"
category: "seasoning"
- name: "Active Dry Yeast"
amount: 2.5
unit: "g"
category: "leavening"
steps:
- id: "autolyse"
name: "Autolyse"
description: "Mix 600g bread flour with calculated water amount, let rest"
duration_minutes: 30
- id: "make_dough"
name: "Make the dough"
description: "Combine all the ingredients to make the dough and split it into dough balls"
duration_minutes: 15
timing: "start"
notes: "Water amount: 600g × {hydration_percent}/100"
- id: "add_salt_yeast"
name: "Add salt and yeast"
description: "Add 12g salt and 1g active dry yeast to autolyse"
duration_minutes: 5
notes: "See video: [How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef](https://www.youtube.com/watch?v=8Q_9h6VKm9c)"
substeps:
- name: "Salt+Yeast+Water"
description: >
Add the yeast and salt to water that is around 32 degrees celcius
[Timestamp](https://youtu.be/TveUI2jD_2c?t=46)
- name: "Flour"
description: >
Add the salt/water/yeast mix to the flour in a big bowl and thoroughly mix, it will be very sticky!
[Timestamp](https://youtu.be/TveUI2jD_2c?t=72)
- id: "stretch_and_fold_1"
name: "Stretch and fold #1"
description: >
Stretch and fold the dough for the first time
duration_minutes: 15
timing: "after_previous"
- id: "mix_develop"
name: "Mix and develop"
description: "Mix thoroughly and perform stretch and folds"
- id: "stretch_and_fold_2"
name: "Stretch and fold #2"
description: >
Stretch and fold the dough for the second time
duration_minutes: 30
timing: "after_previous"
- id: "stretch_and_fold_3"
name: "Stretch and fold #3"
description: >
Stretch and fold the dough for the third time
duration_minutes: 30
timing: "after_previous"
- id: "stretch_and_fold_4"
name: "Stretch and fold #4"
description: >
Stretch and fold the dough for the fourth time
duration_minutes: 30
timing: "after_previous"
- id: "stretch_and_fold_5"
name: "Stretch and fold #5"
description: >
Stretch and fold the dough for the fifth time
duration_minutes: 30
timing: "after_previous"
- id: "fridge_rise"
name: "Fridge Rise"
description: >
Transfer the dough to the fridge for the long cold rise
duration_formula: "fridge_rise_time * 60"
timing: "after_previous"
- id: "proof"
name: "Proof"
description: >
Add a good amount of olive oil to the baking tray and transfer the dough to the baking tray and let it proof for another 3 hours
[Timestamp](https://youtu.be/TveUI2jD_2c?t=362)
duration_formula: "proof_time"
timing: "after_previous"
- id: "baking"
name: "Bake the focaccia"
description: >
Add a generous amount of olive oil and dimple the dough, then sprinkle some salt on the dough.
You can of course add many other things to your focaccia at this point :)
[Timestamp](https://youtu.be/TveUI2jD_2c?t=441)
duration_minutes: 20
timing: "after_previous"
notes: "Perform 4 sets of stretch and folds, 5 minutes apart"
- id: "bulk_fermentation"
name: "Bulk fermentation"
description: "First rise in oiled container"
duration_formula: "rise_time_hours * 0.5 * 60"
- id: "facaccia_time"
name: "Focaccia Time!"
description: >
Take your focaccia out of the oven!
Don't get greedy, let it cool for a bit and then... Enjoy!
(Could be that 20 minutes isn't enough, leave it in a bit longer then)
duration_minutes: 0
timing: "after_previous"
temperature: "{ambient_temp_c}°C"
notes: "Dough should increase by 50-70%"
- id: "pan_proof"
name: "Pan proofing"
description: "Transfer to oiled {pan_size_cm}cm pan and spread gently"
duration_formula: "rise_time_hours * 0.5 * 60"
timing: "after_previous"
temperature: "{ambient_temp_c}°C"
notes: "Don't force the dough, let it relax and spread naturally"

137
recipes.json
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@ -1,61 +1,126 @@
[
{
"id": "neapolitan_pizza_dough",
"name": "Neapolitan Pizza Dough",
"description": "Traditional Italian thin crust pizza dough with long fermentation for maximum flavor",
"difficulty": "Medium",
"totalTimeHours": 24,
"baseDoughBalls": 4,
"id": "neapolitan_day_dough",
"name": "Neapolitan Day Dough",
"description": "A Neapolitan style pizza prepared in a day with a higher amount of yeast, to compensate for the shorter rise time",
"difficulty": "Easy",
"totalTimeHours": 8,
"baseDoughBalls": 1,
"baseDoughBallSizeG": 250,
"doughBallsRange": { "min": 1, "max": 12 },
"doughBallSizeRange": { "min": 150, "max": 400 },
"hydrationRange": { "min": 55, "max": 80 },
"hydrationRange": { "min": 55, "max": 75 },
"ingredients": [
{ "name": "Bread Flour", "baseAmount": 1000, "unit": "g", "role": "flour" },
{ "name": "Water", "baseAmount": 650, "unit": "ml", "role": "water" },
{ "name": "Salt", "baseAmount": 20, "unit": "g", "role": "fixed" },
{ "name": "Fresh Yeast", "baseAmount": 2, "unit": "g", "role": "fixed" }
{ "name": "Flour", "baseAmount": 149, "unit": "g", "role": "flour" },
{ "name": "Water", "baseAmount": 92, "unit": "ml", "role": "water" },
{ "name": "Salt", "baseAmount": 4.5, "unit": "g", "role": "fixed" },
{ "name": "Active Dry Yeast", "baseAmount": 5, "unit": "g", "role": "fixed" }
],
"instructionsFile": "recipes/neapolitan_pizza_dough.md"
"instructionsFile": "recipes/neapolitan_day_dough.md"
},
{
"id": "new_york_pizza_dough",
"name": "New York Style Pizza Dough",
"description": "Classic New York pizza dough with a chewy texture and crispy bottom",
"difficulty": "Easy",
"totalTimeHours": 48,
"baseDoughBalls": 3,
"id": "neapolitan_cold_rise",
"name": "Neapolitan Cold Rise",
"description": "A Neapolitan style pizza with a multi day cold rise, giving a light and fluffy dough",
"difficulty": "Medium",
"totalTimeHours": 72,
"baseDoughBalls": 1,
"baseDoughBallSizeG": 250,
"doughBallsRange": { "min": 1, "max": 8 },
"doughBallsRange": { "min": 1, "max": 12 },
"doughBallSizeRange": { "min": 150, "max": 400 },
"hydrationRange": { "min": 55, "max": 80 },
"hydrationRange": { "min": 55, "max": 75 },
"ingredients": [
{ "name": "Bread Flour", "baseAmount": 500, "unit": "g", "role": "flour" },
{ "name": "Water", "baseAmount": 320, "unit": "ml", "role": "water" },
{ "name": "Salt", "baseAmount": 10, "unit": "g", "role": "fixed" },
{ "name": "Active Dry Yeast", "baseAmount": 3, "unit": "g", "role": "fixed" },
{ "name": "Olive Oil", "baseAmount": 30, "unit": "ml", "role": "fixed" }
{ "name": "Flour", "baseAmount": 149, "unit": "g", "role": "flour" },
{ "name": "Water", "baseAmount": 97, "unit": "ml", "role": "water" },
{ "name": "Salt", "baseAmount": 4.45, "unit": "g", "role": "fixed" },
{ "name": "Active Dry Yeast", "baseAmount": 0.3, "unit": "g", "role": "fixed" }
],
"instructionsFile": "recipes/new_york_pizza_dough.md"
"instructionsFile": "recipes/neapolitan_cold_rise.md"
},
{
"id": "sicilian_pizza_dough",
"name": "Sicilian Pizza Dough",
"description": "Thick, airy Sicilian-style pizza dough perfect for deep dish pans",
"id": "beginner_poolish",
"name": "Beginner Poolish",
"description": "A Neapolitan style pizza with two cold rises, first as a poolish, then again as the complete dough. Fewer steps and a slightly lower hydration for easier handling",
"difficulty": "Medium",
"totalTimeHours": 48,
"baseDoughBalls": 1,
"baseDoughBallSizeG": 250,
"doughBallsRange": { "min": 1, "max": 12 },
"doughBallSizeRange": { "min": 150, "max": 400 },
"hydrationRange": { "min": 50, "max": 70 },
"ingredients": [
{ "name": "Poolish Flour", "baseAmount": 43, "unit": "g", "role": "flour" },
{ "name": "Poolish Water", "baseAmount": 43, "unit": "ml", "role": "water" },
{ "name": "Poolish Honey", "baseAmount": 0.72, "unit": "g", "role": "fixed" },
{ "name": "Poolish Yeast", "baseAmount": 0.72, "unit": "g", "role": "fixed" },
{ "name": "Flour", "baseAmount": 112, "unit": "g", "role": "flour" },
{ "name": "Water", "baseAmount": 46, "unit": "ml", "role": "water" },
{ "name": "Salt", "baseAmount": 3.58, "unit": "g", "role": "fixed" },
{ "name": "Olive Oil", "baseAmount": 1.43, "unit": "ml", "role": "fixed" }
],
"instructionsFile": "recipes/beginner_poolish.md"
},
{
"id": "poolish_double_rise",
"name": "Poolish Double Rise",
"description": "A Neapolitan style pizza with two cold rises, first as a poolish, then again as the complete dough. Many steps, but the end result is worth the extra effort",
"difficulty": "Hard",
"totalTimeHours": 72,
"baseDoughBalls": 1,
"baseDoughBallSizeG": 250,
"doughBallsRange": { "min": 1, "max": 4 },
"doughBallsRange": { "min": 1, "max": 12 },
"doughBallSizeRange": { "min": 150, "max": 400 },
"hydrationRange": { "min": 65, "max": 85 },
"hydrationRange": { "min": 55, "max": 75 },
"ingredients": [
{ "name": "Bread Flour", "baseAmount": 600, "unit": "g", "role": "flour" },
{ "name": "Water", "baseAmount": 450, "unit": "ml", "role": "water" },
{ "name": "Salt", "baseAmount": 12, "unit": "g", "role": "fixed" },
{ "name": "Active Dry Yeast", "baseAmount": 1, "unit": "g", "role": "fixed" }
{ "name": "Poolish Flour", "baseAmount": 43, "unit": "g", "role": "flour" },
{ "name": "Poolish Water", "baseAmount": 43, "unit": "ml", "role": "water" },
{ "name": "Poolish Honey", "baseAmount": 0.72, "unit": "g", "role": "fixed" },
{ "name": "Poolish Yeast", "baseAmount": 0.72, "unit": "g", "role": "fixed" },
{ "name": "Flour", "baseAmount": 105, "unit": "g", "role": "flour" },
{ "name": "Water", "baseAmount": 52, "unit": "ml", "role": "water" },
{ "name": "Salt", "baseAmount": 3.58, "unit": "g", "role": "fixed" },
{ "name": "Olive Oil", "baseAmount": 1.43, "unit": "ml", "role": "fixed" }
],
"instructionsFile": "recipes/sicilian_pizza_dough.md"
"instructionsFile": "recipes/poolish_double_rise.md"
},
{
"id": "new_york_dough",
"name": "New York Dough",
"description": "A New York style dough, a thin flavourful crust, based on Joshua Weissman's recipe",
"difficulty": "Medium",
"totalTimeHours": 48,
"baseDoughBalls": 1,
"baseDoughBallSizeG": 250,
"doughBallsRange": { "min": 1, "max": 12 },
"doughBallSizeRange": { "min": 150, "max": 400 },
"hydrationRange": { "min": 55, "max": 75 },
"ingredients": [
{ "name": "Flour", "baseAmount": 146, "unit": "g", "role": "flour" },
{ "name": "Water", "baseAmount": 95, "unit": "ml", "role": "water" },
{ "name": "Salt", "baseAmount": 2.92, "unit": "g", "role": "fixed" },
{ "name": "Active Dry Yeast", "baseAmount": 2.15, "unit": "g", "role": "fixed" },
{ "name": "Olive Oil", "baseAmount": 3.85, "unit": "ml", "role": "fixed" }
],
"instructionsFile": "recipes/new_york_dough.md"
},
{
"id": "51_hour_focaccia",
"name": "51 Hour Focaccia (Weissman)",
"description": "A 1-2 day focaccia, with a long slow rise in the fridge for flavour. Amounts are per 23x33cm tray",
"difficulty": "Medium",
"totalTimeHours": 51,
"baseDoughBalls": 1,
"baseDoughBallSizeG": 820,
"doughBallsRange": { "min": 1, "max": 4 },
"doughBallSizeRange": { "min": 400, "max": 900 },
"hydrationRange": { "min": 70, "max": 90 },
"ingredients": [
{ "name": "Flour", "baseAmount": 450, "unit": "g", "role": "flour" },
{ "name": "Water", "baseAmount": 360, "unit": "ml", "role": "water" },
{ "name": "Salt", "baseAmount": 8, "unit": "g", "role": "fixed" },
{ "name": "Active Dry Yeast", "baseAmount": 2.5, "unit": "g", "role": "fixed" }
],
"instructionsFile": "recipes/51_hour_focaccia.md"
},
{
"id": "biga_pizza_dough",

36
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## Instructions
Based on [51 Hour Ultra Airy Focaccia at Home](https://www.youtube.com/watch?v=TveUI2jD_2c) by Joshua Weissman. The amounts are per 23x33cm tray.
### 1. Make the dough — 15 minutes
Combine all the ingredients to make the dough.
1. **Salt+Yeast+Water** — Add the yeast and salt to water that is around 32 degrees celsius. [Timestamp](https://youtu.be/TveUI2jD_2c?t=46)
2. **Flour** — Add the salt/water/yeast mix to the flour in a big bowl and thoroughly mix, it will be very sticky! [Timestamp](https://youtu.be/TveUI2jD_2c?t=72)
### 2. Stretch and folds — 15 + 30 + 30 + 30 + 30 minutes
Stretch and fold the dough five times: the first after 15 minutes, then four more times 30 minutes apart.
1. **Stretch and fold #1** — 15 minutes after mixing.
2. **Stretch and fold #2** — 30 minutes later.
3. **Stretch and fold #3** — 30 minutes later.
4. **Stretch and fold #4** — 30 minutes later.
5. **Stretch and fold #5** — 30 minutes later.
### 3. Fridge Rise — ~24 hours (12-48 hours)
Transfer the dough to the fridge for the long cold rise.
### 4. Proof — ~3 hours (120-200 minutes)
Add a good amount of olive oil to the baking tray, transfer the dough to the baking tray and let it proof for another 3 hours. [Timestamp](https://youtu.be/TveUI2jD_2c?t=362)
### 5. Bake the focaccia — ~20 minutes
Add a generous amount of olive oil and dimple the dough, then sprinkle some salt on the dough. You can of course add many other things to your focaccia at this point :) [Timestamp](https://youtu.be/TveUI2jD_2c?t=441)
### 6. Focaccia Time!
Take your focaccia out of the oven! Don't get greedy, let it cool for a bit and then... Enjoy! (Could be that 20 minutes isn't enough, leave it in a bit longer then.)

37
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## Instructions
Based on this excellent video from Vito Iacopelli: [HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH](https://www.youtube.com/watch?v=n1O3uHPCOLA)
### 1. Make the poolish — 15 minutes
Combine the poolish flour, poolish water, honey and yeast to create the poolish. See video: [Make the poolish](https://youtu.be/u7Hd6ZzKgBM?t=97)
1. **Flour + Yeast** — Combine the flour and yeast and mix.
2. **The rest** — Add the honey to the water in your mixing bowl, add in the flour/yeast mix and thoroughly combine until it's a homogeneous (very sticky) dough.
### 2. Poolish cold rise — ~20 hours (16-24 hours)
Let the poolish cold rise in the fridge.
### 3. Make the dough — 30 minutes
Combine the rest of the ingredients to turn the poolish into a dough. See video: [Make the dough](https://youtu.be/u7Hd6ZzKgBM?t=199)
1. **Poolish + water** — Add the water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water.
2. **Salt+Oil** — Add the salt and oil to the poolish.
3. **Flour and Kneading** — Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes.
4. **Prepare for gluten development** — Cover the dough or place it in a bowl you can cover to let it rest for a short time.
### 4. Dough cold rise — ~20 hours (16-24 hours)
Let the dough cold rise in the fridge.
### 5. Room temperature rise — ~4 hours (3-6 hours)
Split the dough into smaller balls and place them into a covered/sealed container(s).
1. **Make the dough balls** — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) and [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
### 6. Pizza Time!
Time to make your poolish pizza!

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## Instructions
### 1. Make the dough — ~3 days in the fridge (cold rise, 1-5 days)
Combine all the ingredients to make the dough, we start with just the water and salt and add the yeast after adding some of the flour to not kill the yeast. See video: [How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef](https://www.youtube.com/watch?v=8Q_9h6VKm9c)
1. **Salt+Water** — Combine the salt and the water in a bowl, stir until the salt dissolves. ![saltwater](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_saltwater.png)
2. **+20% flour** — Add 20% of the flour to the water/salt mixture and mix everything together. ![flour20](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pre_yeast.png)
3. **Yeast** — Add the yeast to the mixture. ![yeast](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_yeast.png)
4. **Flour** — Add the rest of the flour to the mixture, knead the dough for 15-20 minutes. You can knead the dough with your hands, use a mixer or a food processor. [Kneading by hand.](https://www.youtube.com/watch?v=l9avZp3xFNU) The result should look something like this: ![dough](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_dough.png)
5. **Rise** — Split the dough into doughballs and place the dough in a sealed/covered container at room temperature. [How to make dough balls](https://www.youtube.com/watch?v=oZxNbL5XB7w)
### 2. Room temperature rise — ~4 hours (3-6 hours)
Split the dough into smaller balls and place them into a covered/sealed container(s).
1. **Make the dough balls** — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) and [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
### 3. Pizza Time!
Time to make pizza!
![pizza](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_pizza2.png)

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## Instructions
### 1. Make the dough — ~5 hours (room temperature rise, 4-6 hours)
Combine all the ingredients to make the dough and split it into dough balls. See video: [How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef](https://www.youtube.com/watch?v=8Q_9h6VKm9c)
1. **Salt+Water** — Combine the salt and the water in a bowl, stir until the salt dissolves. ![saltwater](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_saltwater.png)
2. **+20% flour** — Add 20% of the flour to the water/salt mixture and mix everything together. ![flour20](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_pre_yeast.png)
3. **Yeast** — Add the yeast to the mixture. ![yeast](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_yeast.png)
4. **Flour** — Add the rest of the flour to the mixture, knead the dough for 15-20 minutes. You can knead the dough with your hands, use a mixer or a food processor. [Kneading by hand.](https://www.youtube.com/watch?v=l9avZp3xFNU) The result should look something like this: ![dough](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_day_dough.png)
5. **Rise** — Split the dough into doughballs and place the dough in a sealed/covered container at room temperature. [How to make dough balls](https://www.youtube.com/watch?v=oZxNbL5XB7w)
6. **Make the dough balls** — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) and [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
### 2. Pizza Time!
Time to make pizza!

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## Instructions
1. **Mix ingredients** (10 min) — Combine the flour, water, salt, and 2g fresh yeast in a large bowl. Use lukewarm water, around 25°C.
2. **Knead dough** (15 min) — Knead until smooth and elastic, about 10-15 minutes by hand. Dough should be slightly sticky but manageable.
3. **First rise** (~9.6 hours) — Let dough rise in a covered bowl at 22°C. Dough should roughly double in size.
4. **Divide and shape** (15 min) — Divide dough into 4 equal portions and shape into balls. Use a kitchen scale for even portions.
5. **Final rise** (~14.4 hours) — Let shaped dough balls rise at 22°C until ready to use. Dough is ready when it springs back slowly when poked.

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## Instructions
Pretty much copied from [Joshua Weissman's excellent recipe](https://www.joshuaweissman.com/post/real-new-york-style-pizza-at-home), so check that out for a more in-depth recipe.
### 1. Make the dough — ~2 days in the fridge (cold rise, 1-3 days)
Combine all the dry ingredients in a bowl, and add the yeast to the (lukewarm) water. Then add the water with the yeast to the dry ingredients and mix by hand.
1. **Dry** — Combine the flour, salt and sugar in a bowl.
2. **Water+yeast** — Add the yeast to the (warm) water and let it sit for a while.
3. **Yeast** — Add the water (with yeast) to the dry ingredients and mix everything until you have a smooth dough.
4. **Fridge** — Transfer the dough to a different bowl with some olive oil, and place in the fridge.
### 2. Warm rise — ~4 hours (3-6 hours)
Take the dough out of the fridge and let it come to room temperature for a final rise before baking.
1. **Split** — Split the dough into smaller balls and place them into a covered/sealed container(s). For video instructions on how to make dough balls check out this video: [How to Make PIZZA DOUGH BALLS like a World Best Pizza Chef](https://www.youtube.com/watch?v=oZxNbL5XB7w) ![kneaded](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_ball.png)
### 3. Making the dough balls — ~2 hours rise (1-4 hours)
Split the dough into smaller balls and place them into a covered/sealed container(s).
1. **Make the dough balls** — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) and [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
### 4. Pizza Time!
Time to make pizza!
![pizza](https://raw.githubusercontent.com/broodjeaap/PizzaRecipes/master/app_init/images/nea_cold_pizza2.png)

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## Instructions
1. **Mix dry ingredients** (5 min) — Combine the flour, salt, and active dry yeast.
2. **Add liquids** (5 min) — Add the water and 30ml olive oil to the dry ingredients. Water should be around 18-20°C for slow fermentation.
3. **Mix dough** (8 min) — Mix until dough comes together, don't overwork. Dough will be slightly rough, this is normal.
4. **Bulk fermentation** (~33.6 hours) — Let dough rise in an oiled container in the refrigerator at 4°C. Cold fermentation develops flavor.
5. **Portion dough** (10 min) — Remove from fridge and divide into 3 portions at room temperature.
6. **Final proofing** (~14.4 hours) — Let portions come to room temperature (20°C) and final proof. Dough is ready when it feels soft and pliable.

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## Instructions
Based on this excellent video from Vito Iacopelli: [HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH](https://www.youtube.com/watch?v=n1O3uHPCOLA)
### 1. Make the Poolish — ~45 minutes warm rise (30-60 minutes)
Combine the poolish flour, poolish water, honey and yeast to create the poolish. See video: [Make the poolish](https://youtu.be/u7Hd6ZzKgBM?t=97)
1. **Water + Honey** — Add the honey to the water in a bowl, mix it around a bit.
2. **The rest** — Add in the flour/yeast mix and thoroughly combine until it's a homogeneous (very sticky) dough.
3. **Rest** — We give the poolish some time to settle before transferring it to the fridge.
### 2. Poolish Fridge — ~20 hours (16-24 hours)
Transfer the poolish to the fridge for an overnight cold rise.
### 3. Poolish room temperature — ~45 minutes (30-60 minutes)
Take the poolish out of the fridge and let it come up to room temperature.
### 4. Make the poolish dough — ~20 minutes gluten development (15-30 minutes)
Combine the rest of the ingredients to turn the poolish into a dough. See video: [Make the dough](https://youtu.be/u7Hd6ZzKgBM?t=199)
1. **Poolish + water** — Add cold water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water. This should be COLD water, warm water will destroy the gluten!
2. **Salt+Oil** — Add the salt and oil to the poolish.
3. **Flour and Kneading** — Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes.
4. **Prepare for gluten development** — Cover the dough or place it in a bowl you can cover to let it rest for a short time.
### 5. Second cold rise — ~20 hours (16-24 hours)
Add a little bit of olive oil to a big bowl, coating all sides, then transfer your kneaded dough and put it in the fridge for the second cold rise.
### 6. Before making the dough balls — ~30 minutes (15-60 minutes)
Take the dough out of the fridge to let it come to room temperature before making the dough balls.
### 7. Making the dough balls — ~2 hours rise (1-4 hours)
Split the dough into smaller dough balls.
1. **Make the dough balls** — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) and [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)
### 8. Pizza Time!
Time to make your poolish pizza!

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## Instructions
1. **Autolyse** (30 min) — Mix the flour with the water, let rest. At 75% hydration that's 600g flour to 450g water.
2. **Add salt and yeast** (5 min) — Add the salt and active dry yeast to the autolyse.
3. **Mix and develop** (20 min) — Mix thoroughly and perform 4 sets of stretch and folds, 5 minutes apart.
4. **Bulk fermentation** (~36 hours) — First rise in an oiled container at 21°C. Dough should increase by 50-70%.
5. **Pan proofing** (~36 hours) — Transfer to an oiled 30cm pan and spread gently at 21°C. Don't force the dough, let it relax and spread naturally.

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style.css
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padding-top: 1.5rem;
}
.instructions h4 {
margin: 1.4rem 0 0.4rem;
font-size: 1rem;
color: var(--accent);
}
.instructions p {
line-height: 1.5;
}
.instructions ol {
padding-left: 1.2rem;
}
@ -163,6 +173,18 @@ main {
line-height: 1.5;
}
.instructions a {
color: var(--accent);
}
.instructions img {
display: block;
max-width: 100%;
height: auto;
margin: 0.6rem 0;
border-radius: 8px;
}
.loading,
.error {
text-align: center;