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Update pizza dough using tab template

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recipes/docs/pizza/pizza-dough.mdx
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--- ---
sidebar_position: 3 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Pizza Dough # Pizza Dough
:::info <Tabs>
Recipe makes about 4 medium size pizza doughs. Each should cover most of a pizza spatula and fit nicely on a normal size pizza steel. <TabItem value="photos" label="Photos" default>
::: A standard pizza dough for pizza night.
```md title="Ingredients" ![image](@site/docs/pizza/static/pizza-dough.png)
1 cup warm water (temperature depends on type of yeast, usually 100-110 degrees Fahrenheit) </TabItem>
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)
```
```md title="Instructions - Dough (using dry active yeast)" <TabItem value="ingredients" label="Ingredients">
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. ```text title="Pizza Dough"
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. 1 cup warm water (temperature depends on type of yeast, usually 100-110 degrees Fahrenheit)
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. 2 ¼ teaspoons dry active yeast (1 normal sized packet)
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. ½ teaspoon granulated sugar
``` 1 teaspoon salt
3 tablespoons olive oil
3 cups all-purpose flour (approximate)
```
```md title="Instructions - Making Pizza with this Dough" <Admonition type="info" title="Family Sized">
1. Preheat the oven to 500 degrees Fahrenheit with a pizza steel inside. (Use a stone if you have one but your mileage may vary.) <p>Recipe makes about 4 medium sized pizza doughs. Each would cover most of a pizza spatula as a thinner crust.</p>
2. Cook for around 10 mins for thorough cook of a thin crust pizza. </Admonition>
``` </TabItem>
### Notes <TabItem value="instructions" label="Instructions">
Good yeast is the secret here. From a packet is better than keeping bulk usually. 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.
![img alt](@site/docs/pizza/static/pizza-dough.png)
### References <Admonition type="info" title="Yeast Quality">
https://www.crazyforcrust.com/the-ultimate-pizza-crust-recipe/ <p>Good yeast is the secret here. From a packet is better than keeping bulk usually. Either way, the more bubbles the better.</p>
</Admonition>
</TabItem>
<TabItem value="references" label="References">
https://www.crazyforcrust.com/the-ultimate-pizza-crust-recipe/
</TabItem>
</Tabs>