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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
56 lines
2.0 KiB
Markdown
56 lines
2.0 KiB
Markdown
---
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title: "Pizza Dough"
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slug: "pizza-dough"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "pizza"
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tags: ["italian", "pizza"]
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cookTime: 40
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prepTime: 10
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servings: 10
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author: "jake"
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description: "A standard pizza dough for pizza night."
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featured: false
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display: true
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displayPhoto: "./assets/pizza-dough.jpg"
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---
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:::photos
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:::
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:::ingredients
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- 1 cup warm water (temperature depends on type of yeast, usually 100-110 degrees Fahrenheit)
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- 2 ¼ teaspoons dry active yeast (1 normal sized packet)
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- ½ teaspoon granulated sugar
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- 1 teaspoon salt
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- 3 tablespoons olive oil
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- 3 cups all-purpose flour (approximate)
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:::
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:::instructions
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1. Measure **warm water** (between 100°-110°F) in a measuring cup, then add the **yeast** and **sugar**. Stir gently, then let sit around 5 minutes until it’s active and foamy. This will happen within 5 minutes. Use a thermometer to measure water temp.
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2. Stir **salt**, **oil**, and 2 cups **flour** in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon.
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3. Add the third cup of **flour** and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.
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4. Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours.
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:::
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:::notes
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### Family Sized
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- Recipe makes about 4 medium sized pizza doughs. Each would cover most of a pizza spatula as a thinner crust.
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### Yeast Quality
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- Good yeast is the secret here. From a packet is better than keeping bulk usually. Either way, the more bubbles the better.
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:::
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:::card[Recipe Card]
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::ingredients
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::instructions
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:::
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:::references
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- Reference Recipe **[HERE](https://www.crazyforcrust.com/the-ultimate-pizza-crust-recipe/)**
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:::
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