commit: 792c1598d2826441bf1b51f1dddf5083ea1a37fe
parent 1e7e4f55df698de0108e0673186322320d046c5c
Author: rekkabell <rekkabell@gmail.com>
Date: Wed, 12 Mar 2025 16:06:50 -0700
*
Diffstat:
1 file changed, 1 insertion(+), 1 deletion(-)
diff --git a/src/recipes.c b/src/recipes.c
@@ -1464,7 +1464,7 @@ add_part(&stovetop_choco_oat_cookies, &stovetop_choco_oat_cookies_cookies);
// stovetop zaatar pizza
Recipe stovetop_zaatar_pizza = create_recipe("stovetop zaatar pizza", maindish, "2x23 cm(9 in) pizzas", 20240118, 90);
-set_description(&stovetop_zaatar_pizza, "<p>First off, forgive the so-so, unphotogenic, borderline unappetizing photo at the top, we only ever prepare pizza in evenings and taking good photos while it's dark is near impossible on this boat. When the days get longer, as winter fades and spring settles in, we hope to take another, better picture of this dish. We can assure you that this pizza kicks some serious ass.</p><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p><p><b>Oven version</b>. To cook these pizzas in the oven, don't pre-cook the dough, lay it out in the desired shape(circle, or rectangle), add the toppings and bake at 230 °C (450 °F) for 15-20 minutes. For a darker top, set the oven to broil for the last 5 minutes(keep watch though). Instead of making 2 pizzas, it's possible to make <a href='../media/recipes/stovetop_pizza_03.jpg' target='_blank'>1 large one</a>.</p>");
+set_description(&stovetop_zaatar_pizza, "<p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p><p><b>Oven version</b>. To cook these pizzas in the oven, don't pre-cook the dough, lay it out in the desired shape(circle, or rectangle), add the toppings and bake at 230 °C (450 °F) for 15-20 minutes. For a darker top, set the oven to broil for the last 5 minutes(keep watch though). Instead of making 2 pizzas, it's possible to make <a href='../media/recipes/stovetop_pizza_03.jpg' target='_blank'>1 large one</a>.</p>");
RecipePart stovetop_zaatar_pizza_topping = create_part("topping");
add_instruction(&stovetop_zaatar_pizza_topping, "Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes). Set cooked onions aside.");
add_instruction(&stovetop_zaatar_pizza_topping, "Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as a medium-sized <a href='tomato.html'>fresh tomato</a>(or 7 sun-dried tomatoes) thinly sliced. Set aside.");
