Update Pizza Dough recipe to conform to template, add metric weights, update spice...

diff --git a/recipes/pizza_dough.mdwn b/recipes/pizza_dough.mdwn
index aec262759ae11a016b252a91f64265dcd375f66c..128bdb78d00c8422dac544fab2bd203bd0407476 100644 (file)
--- a/recipes/pizza_dough.mdwn
+++ b/recipes/pizza_dough.mdwn
@@ -1,27 +1,27 @@
 [[!meta title="Bread Maker Pizza Dough"]]
 
-## Bread Maker Pizza Dough
+dddd cal/recipe
 
-Makes enough bread for two deep dish pizzas
+## Ingredients
 
-+ 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
-+ 490 g (4 C, 17.2 oz) All-Purpose Flour
-+ 2 t active dry yeast
++ 1 1/4 c (283 g) water
++ 1 round tsp ground dry fennel
++ 1 1/2 tsp dry basil
++ 1 round tsp salt
++ 1/4 round tsp red pepper flakes
++ 1 round tsp powdered garlic
++ 3 tbsp olive oil
++ 4 c (488 g) all-purpose flour
++ 2 tsp active dry yeast
 
-Put ingredients in order into bread maker; run on dough setting
+## Directions
 
-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.
++ Put ingredients in order listed into bread maker.
++ Run bread maker on dough setting.
++ Leave dough in bread maker until doubled in size.
 
-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.
+## Note
+
+Makes enough bread for two 12-inch deep dish pizzas or 2 16-inch thin crust pizzas.
 
 [[!tag pizza dough "bread maker"]]