pizza_broodjeaap_net/recipes.json

[
  {
    "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": 75 },
    "ingredients": [
      { "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_day_dough.md"
  },
  {
    "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": 12 },
    "doughBallSizeRange": { "min": 150, "max": 400 },
    "hydrationRange": { "min": 55, "max": 75 },
    "ingredients": [
      { "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/neapolitan_cold_rise.md"
  },
  {
    "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": 12 },
    "doughBallSizeRange": { "min": 150, "max": 400 },
    "hydrationRange": { "min": 55, "max": 75 },
    "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": 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/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",
    "name": "100% Biga Pizza Dough",
    "description": "Two-day preferment method using a stiff biga starter for exceptional flavor and an airy, digestible crumb",
    "difficulty": "Hard",
    "totalTimeHours": 24,
    "baseDoughBalls": 6,
    "baseDoughBallSizeG": 280,
    "doughBallsRange": { "min": 1, "max": 12 },
    "doughBallSizeRange": { "min": 150, "max": 400 },
    "hydrationRange": { "min": 55, "max": 75 },
    "ingredients": [
      { "name": "Bread Flour", "baseAmount": 1000, "unit": "g", "role": "flour" },
      { "name": "Water", "baseAmount": 660, "unit": "ml", "role": "water" },
      { "name": "Salt", "baseAmount": 25, "unit": "g", "role": "fixed" },
      { "name": "Dry Yeast", "baseAmount": 10, "unit": "g", "role": "fixed" },
      { "name": "Malt Extract", "baseAmount": 10, "unit": "g", "role": "fixed" }
    ],
    "instructionsFile": "recipes/biga_pizza_dough.md"
  }
]