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cooking/recipes/italian/pizza-dough/pizza-dough.md
Olomana (multica agent) b7c526a784 PWS-13: Make recipe markdown fully control the tabs 
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>
2026-11-07 00:34:10 -08:00

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title slug date lastUpdated category tags cookTime prepTime servings author description featured display displayPhoto
Pizza Dough pizza-dough 2026-02-10 2026-02-10 pizza
italian
pizza
40 10 10 jake A standard pizza dough for pizza night. false true ./assets/pizza-dough.jpg

:::photos Pizza Dough

Elote Pizza :::

:::ingredients

  • 1 cup warm water (temperature depends on type of yeast, usually 100-110 degrees Fahrenheit)
  • 2 ¼ teaspoons dry active yeast (1 normal sized packet)
  • ½ teaspoon granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 3 cups all-purpose flour (approximate) :::

:::instructions

  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.
  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.
  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.
  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. :::

:::notes

Family Sized

  • Recipe makes about 4 medium sized pizza doughs. Each would cover most of a pizza spatula as a thinner crust.

Yeast Quality

  • Good yeast is the secret here. From a packet is better than keeping bulk usually. Either way, the more bubbles the better. :::

:::card[Recipe Card] ::ingredients ::instructions :::

:::references

  • Reference Recipe HERE :::