@jjlmoya/utils-cooking 1.2.0

package/src/tool/pizza/component.astro

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+---
+import { Icon } from "astro-icon/components";
+import type { ToolLocaleContent } from "../../types";
+import "./Pizza.css";
+
+interface Props {
+  ui: ToolLocaleContent["ui"];
+}
+
+const { ui } = Astro.props;
+---
+
+<div class="pizza-container">
+  <div class="pizza-grid">
+    <div class="pizza-controls">
+      <div class="pizza-card">
+        <h2 class="pizza-title">
+          <Icon name="mdi:tune" class="pizza-icon" />
+          {ui.parameters}
+        </h2>
+
+        <div class="pizza-controls-space">
+          <div class="pizza-control-group">
+            <div class="pizza-label-row">
+              <label class="pizza-label">{ui.quantity}</label>
+              <span class="pizza-value">
+                <span id="display-pizzas">4</span>
+                <span class="pizza-unit">{ui.pizzas}</span>
+              </span>
+            </div>
+            <input
+              type="range"
+              id="input-pizzas"
+              min="1"
+              max="20"
+              value="4"
+              step="1"
+              class="pizza-slider"
+            />
+          </div>
+
+          <div class="pizza-control-group">
+            <div class="pizza-label-row">
+              <label class="pizza-label">{ui.weight}</label>
+              <span class="pizza-value">
+                <span id="display-weight">260</span>
+                <span class="pizza-unit">g</span>
+              </span>
+            </div>
+            <input
+              type="range"
+              id="input-weight"
+              min="180"
+              max="350"
+              value="260"
+              step="5"
+              class="pizza-slider"
+            />
+            <div class="pizza-range-labels">
+              <span>{ui.small}</span>
+              <span>{ui.standard}</span>
+              <span>{ui.large}</span>
+            </div>
+          </div>
+
+          <div class="pizza-control-group">
+            <div class="pizza-label-row">
+              <label class="pizza-label">{ui.hydration}</label>
+              <span class="pizza-value pizza-value-blue">
+                <span id="display-hydration">65</span>%
+              </span>
+            </div>
+            <input
+              type="range"
+              id="input-hydration"
+              min="55"
+              max="85"
+              value="65"
+              step="1"
+              class="pizza-slider pizza-slider-blue"
+            />
+            <div class="pizza-range-labels">
+              <span>{ui.classic}</span>
+              <span>{ui.modern}</span>
+              <span>{ui.high}</span>
+            </div>
+          </div>
+
+          <div class="pizza-control-group">
+            <div class="pizza-label-row">
+              <label class="pizza-label">{ui.salt}</label>
+              <span class="pizza-value">
+                <span id="display-salt">3.0</span>%
+              </span>
+            </div>
+            <input
+              type="range"
+              id="input-salt"
+              min="1.5"
+              max="4.0"
+              value="3.0"
+              step="0.1"
+              class="pizza-slider"
+            />
+          </div>
+        </div>
+      </div>
+
+      <div class="pizza-tip">
+        <div class="pizza-tip-icon-wrapper">
+          <Icon name="mdi:lightbulb-on" class="pizza-tip-icon" />
+        </div>
+        <div>
+          <h3 class="pizza-tip-title">{ui.fermentation_tip_title}</h3>
+          <p class="pizza-tip-text" set:html={ui.fermentation_tip}></p>
+        </div>
+      </div>
+    </div>
+
+    <div class="pizza-recipe">
+      <div class="pizza-recipe-card">
+        <div class="pizza-recipe-header">
+          <h2 class="pizza-recipe-title">{ui.your_recipe}</h2>
+          <div class="pizza-yeast-buttons">
+            <button
+              id="btn-yeast-fresh"
+              class="pizza-yeast-btn pizza-yeast-btn-active"
+            >
+              {ui.fresh_yeast}
+            </button>
+            <button id="btn-yeast-dry" class="pizza-yeast-btn">
+              {ui.dry_yeast}
+            </button>
+          </div>
+        </div>
+
+        <div class="pizza-recipe-grid">
+          <div class="pizza-recipe-group">
+            <div class="pizza-recipe-label pizza-recipe-label-white">
+              <Icon name="mdi:barley" class="pizza-recipe-icon" />
+              <span>{ui.flour}</span>
+            </div>
+            <div class="pizza-recipe-value">
+              <span id="result-flour">0</span>
+              <span class="pizza-recipe-unit">g</span>
+            </div>
+            <div class="pizza-recipe-bar">
+              <div class="pizza-recipe-bar-fill"></div>
+            </div>
+          </div>
+
+          <div class="pizza-recipe-group">
+            <div class="pizza-recipe-label pizza-recipe-label-blue">
+              <Icon name="mdi:water" class="pizza-recipe-icon" />
+              <span>{ui.water}</span>
+            </div>
+            <div class="pizza-recipe-value pizza-recipe-value-blue">
+              <span id="result-water">0</span>
+              <span class="pizza-recipe-unit">ml</span>
+            </div>
+            <div class="pizza-recipe-bar">
+              <div
+                id="bar-water"
+                class="pizza-recipe-bar-fill pizza-recipe-bar-fill-blue"
+                style="width: 65%;"
+              >
+              </div>
+            </div>
+          </div>
+
+          <div class="pizza-recipe-group">
+            <div class="pizza-recipe-label pizza-recipe-label-gray">
+              <Icon name="mdi:grain" class="pizza-recipe-icon" />
+              <span>{ui.salt_label}</span>
+            </div>
+            <div class="pizza-recipe-value">
+              <span id="result-salt">0</span>
+              <span class="pizza-recipe-unit">g</span>
+            </div>
+          </div>
+
+          <div class="pizza-recipe-group">
+            <div class="pizza-recipe-label pizza-recipe-label-orange">
+              <Icon name="mdi:bacteria" class="pizza-recipe-icon" />
+              <span>{ui.yeast}</span>
+            </div>
+            <div class="pizza-recipe-value pizza-recipe-value-orange">
+              <span id="result-yeast">0</span>
+              <span class="pizza-recipe-unit">g</span>
+            </div>
+            <p class="pizza-recipe-note">{ui.yeast_note}</p>
+          </div>
+        </div>
+
+        <div class="pizza-recipe-total">
+          <div class="pizza-recipe-total-label">{ui.total_weight}</div>
+          <div class="pizza-recipe-total-value">
+            <span id="result-total">0</span>
+            <span class="pizza-recipe-unit">g</span>
+          </div>
+        </div>
+      </div>
+    </div>
+
+    <div class="pizza-visual">
+      <div class="pizza-visual-card">
+        <div class="pizza-visual-container">
+          <div class="pizza-visual-dough" id="dough-visual"></div>
+
+          <div class="pizza-visual-reference">
+            <Icon
+              name="mdi:hand-back-right"
+              class="pizza-visual-reference-icon"
+            />
+            <span class="pizza-visual-reference-label">Ref.</span>
+          </div>
+
+          <div class="pizza-visual-diameter">
+            Ø <span id="visual-diameter">30</span>cm {ui.approx}
+          </div>
+        </div>
+        <p class="pizza-visual-text">{ui.visual_note}</p>
+      </div>
+    </div>
+  </div>
+</div>
+
+
+<script>
+  import { initPizzaCalculator } from "./calculator.ts";
+
+  if (document.readyState === "loading") {
+    document.addEventListener("DOMContentLoaded", initPizzaCalculator);
+  } else {
+    initPizzaCalculator();
+  }
+</script>

package/src/tool/pizza/i18n/en.ts

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+import type { ToolLocaleContent } from "../../../types";
+
+export const content: ToolLocaleContent = {
+  slug: "neapolitan-pizza-dough-calculator-authentic-recipe",
+  title: "Neapolitan Pizza Dough Calculator",
+  description:
+    "Calculate the exact proportions of flour, water, salt and yeast to prepare authentic Neapolitan pizza at home with professional results.",
+  faqTitle: "Frequently Asked Questions",
+  bibliographyTitle: "Scientific References",
+  ui: {
+    parameters: "Parameters",
+    quantity: "Quantity",
+    pizzas: "pizzas",
+    weight: "Weight per ball",
+    small: "Small (180g)",
+    standard: "Standard (260g)",
+    large: "Large (350g)",
+    hydration: "Hydration",
+    classic: "Classic (55-60%)",
+    modern: "Modern (65-70%)",
+    high: "High (75%+)",
+    salt: "Salt",
+    fermentation_tip_title: "Fermentation Tip",
+    fermentation_tip:
+      "For a more digestible and flavorful dough, ferment the bulk dough for 24h in the fridge (4°C) using <strong>0.3g</strong> fresh yeast per 100g flour.",
+    your_recipe: "Your Recipe",
+    fresh_yeast: "Fresh Yeast",
+    dry_yeast: "Dry",
+    flour: "Flour (W260-300)",
+    water: "Water",
+    salt_label: "Sea Salt",
+    yeast: "Yeast",
+    yeast_note: "For 8h at room temp (20°C)",
+    total_weight: "Total Dough Weight",
+    approx: "approx.",
+    visual_note:
+      "The visual size represents the approximate diameter of the stretched pizza based on the ball weight.",
+  },
+  faq: [
+    {
+      question: "What is the ideal hydration for Neapolitan pizza?",
+      answer:
+        "According to AVPN protocol, standard hydration is 63-67%. For beginners, 60-62% is more manageable. For advanced pizzaiolos with strong flour (W300+), 70-75% produces extraordinary doughs but requires technique.",
+    },
+    {
+      question: "How long should the dough ferment?",
+      answer:
+        "Minimum 24 hours in fridge (4°C) to activate enzymes. Optimal is 48-72 hours. Beyond 72 hours, you need very strong flour (W300+) or the dough becomes too acidic.",
+    },
+    {
+      question: "Can I use dry yeast?",
+      answer:
+        "Yes. Dry yeast equals 0.4x fresh (1g dry = 2.5g fresh). Quality is similar, but fresh yeast provides more complex flavor.",
+    },
+    {
+      question: "Can I make Neapolitan pizza in a home oven?",
+      answer:
+        "Yes, but with adaptations. Preheat to maximum (250-280°C) with pizza stone for 45-60 minutes. Cooking will take 5-7 minutes instead of 60-90 seconds, but results are acceptable.",
+    },
+    {
+      question: "What flour should I use?",
+      answer:
+        "Ideal: Caputo Pizzeria (W260-280) or Manitoba (W350-400). Alternative: any flour with 11-13g protein per 100g. Avoid weak flours (W130-160) for long fermentations.",
+    },
+    {
+      question: "Why does the dough tear when stretching?",
+      answer:
+        "The gluten isn't relaxed. Let the ball rest 2-3 hours at room temperature. If it repeats, kneading was insufficient or flour is too weak.",
+    },
+  ],
+  howTo: [
+    {
+      name: "Calculate proportions",
+      text: "Use this calculator to get exact grams of each ingredient based on pizza quantity and ball weight.",
+    },
+    {
+      name: "Mix the dough",
+      text: "Combine flour with warm water (22-25°C), salt (dissolved first) and yeast. Knead 8-10 minutes with mixer or 15-20 minutes by hand.",
+    },
+    {
+      name: "Bulk ferment",
+      text: "Let entire dough ferment 1-2 hours at room temperature (20-25°C) until doubled in volume.",
+    },
+    {
+      name: "Divide into balls",
+      text: "Divide dough into portions of indicated weight. Rest 15-20 minutes before shaping balls.",
+    },
+    {
+      name: "Long fermentation",
+      text: "Place balls in sealed container in fridge (4°C) for 24-72 hours. This critical step generates flavor and digestibility.",
+    },
+    {
+      name: "Stretch and bake",
+      text: "Remove from cold 30 minutes before. Stretch from center outward. Bake at maximum temperature 60-90 seconds (wood) or 5-7 minutes (home).",
+    },
+  ],
+  bibliography: [
+    {
+      name: "Associazione Verace Pizza Napoletana",
+      url: "https://www.pizzanapoletana.org/",
+    },
+    {
+      name: "The Pizza Bible - Tony Gemignani",
+      url: "https://www.amazon.com/Pizza-Bible-Everything-Need-Perfect/dp/0393634039/",
+    },
+    {
+      name: "Franco Pepe - Pepe in Grani",
+      url: "https://www.pepeingranitalia.com/",
+    },
+    {
+      name: "Caputo Flour",
+      url: "https://www.caputoprepara.com/",
+    },
+  ],
+  seo: [
+    {
+      type: "title",
+      text: "Master Guide for Authentic Neapolitan Pizza Dough",
+      level: 2,
+    },
+    {
+      type: "paragraph",
+      html: "<strong>Neapolitan pizza</strong> is much more than a recipe: it's a protected cultural legacy that requires scientific precision. Success depends on understanding how time, temperature, and hydration interact.",
+    },
+    {
+      type: "stats",
+      columns: 4,
+      items: [
+        {
+          value: "480°C",
+          label: "Ideal Baking Temp",
+          icon: "mdi:fire",
+        },
+        {
+          value: "60-90s",
+          label: "Baking Time",
+          icon: "mdi:clock-fast",
+        },
+        {
+          value: "65%",
+          label: "Std Hydration",
+          icon: "mdi:water-percent",
+        },
+        {
+          value: "W280",
+          label: "Flour Strength",
+          icon: "mdi:grain",
+        },
+      ],
+    },
+    {
+      type: "title",
+      text: "The Crucial Importance of Hydration",
+      level: 3,
+    },
+    {
+      type: "paragraph",
+      html: "Hydration (percentage of water relative to flour weight) determines the <strong>cornicione</strong> texture. Mastering this parameter separates an amateur from a pizza master.",
+    },
+    {
+      type: "comparative",
+      columns: 3,
+      items: [
+        {
+          title: "Hydration 55-60%",
+          icon: "mdi:water-percent",
+          description: "Very manageable dough, ideal for beginners and lower-temperature home ovens.",
+          points: [
+            "Easy gluten mesh formation",
+            "Less sticky dough",
+            "Firm and crispy crust",
+          ],
+        },
+        {
+          title: "Hydration 63-67%",
+          icon: "mdi:water",
+          description: "The AVPN standard. Perfect balance for a light dough with visible crumb development.",
+          highlight: true,
+          points: [
+            "Traditional elastic texture",
+            "Ideal for wood-fired ovens",
+            "Requires medium kneading skill",
+          ],
+        },
+        {
+          title: "Hydration 70%+",
+          icon: "mdi:water-plus",
+          description: "Contemporary pizzas with giant rims. Very difficult to handle without advanced technique.",
+          points: [
+            "Extremely large alveoli",
+            "Very light and digestible",
+            "Requires high-strength flours",
+          ],
+        },
+      ],
+    },
+    {
+      type: "title",
+      text: "Yeast Types and Choosing Which One to Use",
+      level: 3,
+    },
+    {
+      type: "comparative",
+      columns: 2,
+      items: [
+        {
+          title: "Pressed Fresh Yeast",
+          icon: "mdi:bread-slice-outline",
+          description: "The traditional choice preferred by pizza masters. Provides a more complex flavor profile.",
+          points: [
+            "Deeper and cleaner flavor",
+            "Balanced enzymatic action",
+            "Dissolves easily in warm water",
+            "Short shelf life (requires freshness)",
+          ],
+        },
+        {
+          title: "Instant Dry Yeast",
+          icon: "mdi:shaker-outline",
+          description: "Much more stable and easy to store. Ideal for always having available in the pantry.",
+          points: [
+            "Long shelf life (up to 2 years)",
+            "No prior rehydration needed",
+            "Three times more powerful than fresh",
+            "Slightly more neutral flavor",
+          ],
+        },
+      ],
+    },
+    {
+      type: "title",
+      text: "Flour Selection Guide by W Strength Index",
+      level: 3,
+    },
+    {
+      type: "table",
+      headers: ["Flour Type", "Strength (W)", "Fermentation Time", "Recommended Use"],
+      rows: [
+        ["Weak Flour", "W130-180", "4-8 hours", "Short-term baking"],
+        ["Medium Strength", "W200-240", "8-24 hours", "Quick pizza or basic bread"],
+        ["Strong Flour", "W260-320", "24-72 hours", "Authentic Neapolitan Pizza"],
+        ["Extra Strong", "W350+", "72+ hours", "Panettones or high-hydration doughs"],
+      ],
+    },
+    {
+      type: "diagnostic",
+      variant: "warning",
+      title: "Kneading Temperature Control",
+      html: "The dough should not exceed 24°C by the end of kneading. Excessive friction heat degrades gluten and causes erratic fermentation.",
+    },
+    {
+      type: "title",
+      text: "Glossary for the Future Pizza Master",
+      level: 3,
+    },
+    {
+      type: "glossary",
+      items: [
+        {
+          term: "Cornicione",
+          definition: "The raised and airy edge of the pizza. It should be full of alveoli and not have compact crumb.",
+        },
+        {
+          term: "Maturation",
+          definition: "An enzymatic process distinct from fermentation where proteins and sugars break down for better flavor and digestibility.",
+        },
+        {
+          term: "Dough Development",
+          definition: "The point where the dough reaches its optimal elasticity and resistance without being sticky.",
+        },
+        {
+          term: "Autolysis",
+          definition: "A rest period after mixing only flour and water that facilitates gluten development without mechanical effort.",
+        },
+      ],
+    },
+    {
+      type: "tip",
+      title: "The Fridge Hack",
+      html: "Bulk fermentation for 24 hours at 4°C doesn't just make the dough easier to handle; it creates complex organic compounds impossible to obtain at room temperature.",
+    },
+    {
+      type: "paragraph",
+      html: "Our calculator automates specific proportions so you can focus on what matters most: technique and passion for the final product.",
+    },
+  ],
+  schemas: [],
+};