recipe:
  name: "Neapolitan Cold Rise"
  image: https://gitea.broodjeaap.net/broodjeaap/PizzaRecipes/raw/branch/master/app_init/images/nea__pizza.png
  description: >
    A Neapolitan Style pizza with a multi day cold rise, giving a light and fluffy dough.

    ![cold_dough](https://gitea.broodjeaap.net/broodjeaap/PizzaRecipes/raw/branch/master/app_init/images/nea_cold_pizza.png)
  ingredients:
    - name: flour
      unit: g
      value: 0.595
    - name: water
      unit: ml
      value: 0.386
    - name: salt
      unit: g
      value: 0.0178
    - name: yeast
      unit: g
      value: 0.0012
  steps:
    - name: Make the dough
      wait:
        description: How many days cold rise?
        unit: days
        min: 1
        max: 5
      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.

        Check these youtube videos for more info:  
        
        [Pizza Dough | Basics with Babish](https://www.youtube.com/watch?v=n1O3uHPCOLA)  

        [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.

            ![salt_water](https://gitea.broodjeaap.net/broodjeaap/PizzaRecipes/raw/branch/master/app_init/images/nea_cold_salt_water.png)
        - name: +20% flour
          description: >
            Add ~20% of the flour to the water/salt mixture and mix everything together.

            ![pre_yeast](https://gitea.broodjeaap.net/broodjeaap/PizzaRecipes/raw/branch/master/app_init/images/nea_cold_pre_yeast.png)
        - name: Yeast
          description: >
            Add the yeast to the mixture.

            ![yeast](https://gitea.broodjeaap.net/broodjeaap/PizzaRecipes/raw/branch/master/app_init/images/nea_cold_yeast.png)
        - name: Flour
          description: >
            Add the rest of the flour to the mixture, knead the dough for 15-20 minutes.  

            You can use a mixer, or do it by hand, see [this video](https://www.youtube.com/watch?v=l9avZp3xFNU) for in depth instructions on kneading by hand.

            ![kneaded](https://gitea.broodjeaap.net/broodjeaap/PizzaRecipes/raw/branch/master/app_init/images/nea_cold_kneaded.png)
        - name: Fridge
          description: >
            Place the dough in a sealed/covered container in the fridge.  

            ![kneaded](https://gitea.broodjeaap.net/broodjeaap/PizzaRecipes/raw/branch/master/app_init/images/nea_cold_fridge.png)
    - name: Warm rise
      wait:
        description: How many hours of room temperature rise?
        unit: hours
        min: 3
        max: 6
      description: >
        Take the dough out of the fridge and let it come to room temperature for a final rise before baking
      substeps:
        - name: Split
          description: >
            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://gitea.broodjeaap.net/broodjeaap/PizzaRecipes/raw/branch/master/app_init/images/nea_cold_ball.png)

    - name: Pizza Time!
      description: >
        Time to make pizza!
        ![pizza](https://gitea.broodjeaap.net/broodjeaap/PizzaRecipes/raw/branch/master/app_init/images/nea_cold_pizza2.png)