[recipes] Some minor improvements to the pan pizza recipe

[Matthias Clasen <matthiasc src gnome org>]

commit 36ef0cfc43baad71e2edccc7e5010a20a919f629
Author: Matthias Clasen <mclasen redhat com>
Date:   Fri Dec 30 16:54:33 2016 -0500

    Some minor improvements to the pan pizza recipe
    
    Just typographical corrections.

 data/recipes.db |    4 ++--
 1 files changed, 2 insertions(+), 2 deletions(-)
---
diff --git a/data/recipes.db b/data/recipes.db
index f3086df..a1f3401 100644
--- a/data/recipes.db
+++ b/data/recipes.db
@@ -1,14 +1,14 @@
 [Pan pizza_by_fyksen]
 Name=Pan pizza
 Author=fyksen
-Description=
+Description=Pizza is an all-time favorite.
 Cuisine=american
 Season=
 Category=pizza
 PrepTime=More than an hour
 CookTime=15 to 30 minutes
 Ingredients=200        g       flour   Dough\n2        g       yeast   Dough\n135      g       water   
Dough\n4        g       extra-virgin olive oil  Dough\n100      g       pizza sauce     Toppings\n200   g     
  cheese  Toppings\n200   g       peperoni        Toppings
-Instructions=Put the flour, yeast, water and olive oil in a bowl and stir it up with your hands or a spoon 
until there's no dry flour left, and let it be.\n\nCover the bowl tightly in plastic wrap and let it sit at 
room temperature overnight. \n\nThe next day it should have rosen quite a bit. Dump it all out onto a floured 
surface, then divide it into balls.\n\nSpread olive oil in a 10-inch cast iron skillet or round cake pan and 
place a dough ball in the middle.\n\nRub the dough ball around and flip it a couple times until it is 
completely coated in oil and the oil completely coats the bottom and sides of the pan. Cover in plastic, and 
let it sit for another couple of hours without touching it.\n\nThe dough should have spread on it own (takes 
about 2 hours). Lift the sides of the dough to let big air bubbles out.\n\nPut in the oven for ~280C. (or as 
hot as your oven goes) for about 15 minutes. Peek underneath and if your pizza is a little pale, you can 
finish on the stoveto
 p directly over medium heat until it is as dark and crisp as you like it.
+Instructions=Put the flour, yeast, water and olive oil in a bowl and stir it up with your hands or a spoon 
until there's no dry flour left, and let it be.\n\nCover the bowl tightly in plastic wrap and let it sit at 
room temperature overnight. \n\nThe next day it should have rosen quite a bit. Dump it all out onto a floured 
surface, then divide it into balls.\n\nSpread olive oil in a 10-inch cast iron skillet or round cake pan and 
place a dough ball in the middle.\n\nRub the dough ball around and flip it a couple times until it is 
completely coated in oil and the oil completely coats the bottom and sides of the pan. Cover in plastic, and 
let it sit for another couple of hours without touching it.\n\nThe dough should have spread on it own (takes 
about 2 hours). Lift the sides of the dough to let big air bubbles out.\n\nPut in the oven at 280°C. (or as 
hot as your oven goes) for about 15 minutes. Peek underneath and if your pizza is a little pale, you can 
finish on the stoveto
 p directly over medium heat until it is as dark and crisp as you like it.
 Notes=
 Serves=4
 Spiciness=0