Include weight of water and flour and detailed cooking instructions

diff --git a/recipes/pizza_dough.mdwn b/recipes/pizza_dough.mdwn
index 51426f08698acd3dbd6bbf80eab1cb347b8141b7..aec262759ae11a016b252a91f64265dcd375f66c 100644 (file)
--- a/recipes/pizza_dough.mdwn
+++ b/recipes/pizza_dough.mdwn
@@ -4,14 +4,14 @@
 
 Makes enough bread for two deep dish pizzas
 
-+ 10 oz Water
++ 285 g (10 fl. oz) Water
 + 1 t ground fennel
 + 1.25 t basil
 + 1 t salt
 + 0.25 t crushed red pepper
 + 1 t powdered garlic
 + 3 T Olive Oil
-+ 4 C All-Purpose Flour
++ 490 g (4 C, 17.2 oz) All-Purpose Flour
 + 2 t active dry yeast
 
 Put ingredients in order into bread maker; run on dough setting
@@ -19,4 +19,9 @@ Put ingredients in order into bread maker; run on dough setting
 For Deep Dish bake at 450 °F for about 25-30 minutes; for thin crust,
 bake at 450 °F for 15 minutes in cast iron pan.
 
+Two Deep Dish pizzas in cast iron pans in our large oven should be
+cooked at 460 °F for 12 minutes, exchange rack position (pizza on top
+rack goes to bottom and vice versa), cook for 8 minutes, sauce the
+top, and cook for 8 more minutes.
+
 [[!tag pizza dough "bread maker"]]