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Pirple - Frontend Fundamentals

Pirple

Frontend Fundamentals

Learn the basics of HTML and CSS


This is a self-paced online course. It consists of 24 video lectures, 6 homework assignments, 2 projects, and a final exam.

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Homework #1: Lists

(You need to make a .html file to upload)

<!DOCTYPE html> 
<html>
<head>
<meta charset="utf-8">
<meta name="viewport" content="width=device-width">
<title>Homework 1</title>
</head>
<body>
My favorite food is <strong>Pizza</strong>.
<p> Ingredients needed to make the Pizza.</p>
<!--Unordered List-->
<ul>
<li>1 1/2 cups (355 ml) warm water (105°F-115°F)</li>
<li>1 package (2 1/4 teaspoons) of active dry yeast</li>
<li>3 3/4 cups (490 g) bread flour</li>
<li>2 tablespoons extra virgin vegetable oil (omit if cooking pizza during a wood-fired pizza oven)</li>
<li>2 teaspoons salt</li>
<li>1 teaspoon sugar</li>
<li>Pizza Ingredients</li>
<li>Extra virgin olive oil</li>
<li>Cornmeal (to help slide the pizza onto the pizza stone)</li>
<li>Tomato sauce (smooth, or puréed)</li>
<li>Firm mozzarella cheese, grated</li>
<li>Fresh soft mozzarella cheese, separated into small clumps</li>
<li>Fontina cheese, grated</li>
<li>Parmesan cheese, grated</li>
<li>Feta cheese, crumbled</li>
<li>Mushrooms, very thinly sliced if raw, otherwise first sautéed</li>
<li>Bell peppers, stems and seeds removed, very thinly sliced</li>
<li>Italian pepperoncini, thinly sliced</li>
<li>Italian sausage, cooked ahead and crumbled</li>
<li>Chopped fresh basil</li>
<li>Baby arugula, tossed during a little vegetable oil , added as pizza comes out of the oven</li>
<li>Pesto</li>
<li>Pepperoni, thinly sliced</li>
<li>Onions, thinly sliced raw or caramelized</li>
<li>Ham, thinly sliced</li>
</ul>
<p> Steps to make the Pizza.</p>

<!--Ordered List-->
<ol>
<li>MAKING THE PIZZA DOUGH</li>
<ol>
<li>Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)</li>
<li>Make and knead the pizza dough: Using the blending paddle attachment, mix within the flour, salt, sugar, and vegetable oil on low speed for a moment . Then replace the blending paddle with the dough hook attachment.Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.If you do not have a mixer, you'll mix the ingredients together and knead them by hand.The dough should be a touch sticky, or tacky to the touch. If it's too wet, sprinkle during a little more flour.</li> 
<li>Let the dough rise: Spread a skinny layer of vegetable oil over the within of an outsized bowl. Place the pizza dough within the bowl and switch it around in order that it gets coated with the oil.At now you'll choose how long you would like the dough to ferment and rise. A slow fermentation (24 hours within the fridge) will end in more complex flavors within the dough. A quick fermentation (1 1/2 hours during a warm place) will allow the dough to rise sufficiently to figure with.Cover the dough with wrapping .For a fast rise, place the dough during a warm place (75°F to 85°F) for 1 1/2 hours.For a medium rise, place the dough during a regular temperature place (your kitchen counter will do fine) for 8 hours. For a extended rise, chill the dough within the refrigerator for twenty-four hours (no quite 48 hours).The longer the increase (to a point) the higher the flavour the crust will have.</li> </ol>

<li>MAKE AHEAD FREEZING INSTRUCTIONS</li>
<ol>
<li>After the pizza dough has risen, you'll freeze it to use later. Divide the dough in half (or the portion sizes you'll be using to form your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, within the freezer for 15 to twenty minutes. Then remove from the freezer, and place in individual freezer bags, removing the maximum amount air as you'll from the luggage . Return to the freezer and store for up to three months.Thaw the pizza dough within the refrigerator overnight or for five to six hours. Then let the dough sit at temperature for half-hour before stretching it call at subsequent steps.</li>
</ol>
<li>PREPARING THE PIZZAS</li>
<ol>
<li>Prep toppings: Prepare your desired toppings. Note that you simply aren't getting to want to load each pizza with tons of toppings because the crust will find yourself not crisp that way.About a third a cup each of spaghetti sauce and cheese would be sufficient for one pizza. One to 2 mushrooms thinly sliced will cover a pizza.</li>
<li>Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a touch . Divide the dough in half.Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for quarter-hour (or up to 2 hours).</li>
<li>Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.</li>
<li>Flatten dough ball and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it together with your hands on a slightly floured surface .Starting at the middle and dealing outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it'll not stretch further.Let the dough relax 5 minutes then still stretch it until it reaches the specified diameter - 10 to 12 inches.Treat the dough gently! You can also delay the sides of the dough together with your fingers, letting the dough hang and stretch, while working round the edges of the dough.If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the opening .Use your palm to flatten the sting of the dough where it is thicker. Pinch the sides if you would like to make a lip.</li>
<li>Brush dough top with olive oil: Use your finger tips to depress and make dents along the surface of the dough to stop bubbling. Brush the highest of the dough with vegetable oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.Repeat with the second ball of dough.</li>
<li>Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. (The corn meal will act as little ball bearings to assist move the pizza from the pizza peel into the oven.)Transfer one prepared flattened dough to the pizza peel.If the dough has lost its shape within the transfer, lightly shape it to the specified dimensions.</li>
<li>Spread with spaghetti sauce and sprinkle with toppings: Spoon on the spaghetti sauce , sprinkle with cheese, and place your required toppings on the pizza.</li>
<li>prinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone within the oven (watch your hands, the oven is hot!). Gently shake the peel to ascertain if the dough will easily slide, if not, gently lift up the sides of the pizza and add a touch more cornmeal.Slide the pizza off of the peel and on to the baking stone within the oven.</li>
<li>Bake pizza: Bake pizza one at a time until the crust is browned and therefore the cheese is golden, about 10-15 minutes. If you would like , toward the top of the cooking time you'll sprinkle on a touch more cheese.</li>
</ol>
</ol>
</body>
</html>

Homework #2: Images

(You need to make a .html file to upload)


<!DOCTYPE html>
<html>
<head>
<meta charset="utf-8">
<meta name="viewport" content="width=device-width">
<title>Homework 2</title>
</head>
<body>
<h1>What is my Favourite food ?</h1>
<p>My favorite food is Pizza. Finding a main dish that contains all the food groups are often a true time saver and cause you to feel a touch better about choosing to dine out . Pizza can offer the best of both worlds. This main dish may be a balanced meal containing all the food groups, plus convenience. That's why I like it so much.</p>
<p>Making pizza from scratch can be a time-consuming process, but the taste is well worth the extra effort. Prepare the dough, sauce, and ingredients separately. Once each of those elements is prepared , combine them and cook the pizza at a heat until it turns crispy and delicious. </p>
<p> Ingredients needed to make the Pizza.</p>
<!--Unordered List-->
<ul>
<li>1 1/2 cups (355 ml) warm water (105�F-115�F)</li>
<li>1 package (2 1/4 teaspoons) of active dry yeast</li>
<li>3 3/4 cups (490 g) bread flour</li>
<li>2 tablespoons extra virgin vegetable oil (omit if cooking pizza during a wood-fired pizza oven)</li>
<li>2 teaspoons salt</li>
<li>1 teaspoon sugar</li>
<li>Pizza Ingredients</li>
<li>Extra virgin olive oil</li>
<li>Cornmeal (to help slide the pizza onto the pizza stone)</li>
<li>Tomato sauce (smooth, or pureed)</li>
<li>Firm mozzarella cheese, grated</li>
<li>Fresh soft mozzarella cheese, separated into small clumps</li>
<li>Fontina cheese, grated</li>
<li>Parmesan cheese, grated</li>
<li>Feta cheese, crumbled</li>
<li>Mushrooms, very thinly sliced if raw, otherwise first sauteed</li>
<li>Bell peppers, stems and seeds removed, very thinly sliced</li>
<li>Italian pepperoncini, thinly sliced</li>
<li>Italian sausage, cooked ahead and crumbled</li>
<li>Chopped fresh basil</li>
<li>Baby arugula, tossed during a little vegetable oil , added as pizza comes out of the oven</li>
<li>Pesto</li>
<li>Pepperoni, thinly sliced</li>
<li>Onions, thinly sliced raw or caramelized</li>
<li>Ham, thinly sliced</li>
</ul>
<p> Steps to make the Pizza.</p>
<!--Ordered List-->
<ol>
<li>&#128515</li>
<li>&#128519</li>
<li>&#128526</li>
<li>&#128523</li>
<li>&#128540</li>
<li>MAKING THE PIZZA DOUGH</li>
<ol>
<li>Proof the yeast: Place the nice and cozy water within the large bowl of an important duty stand mixer. Sprinkle the yeast over the nice and cozy water and let it sit for five minutes until the yeast is dissolved.After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast remains active and alive.(Note that if you're using "instant yeast" rather than "active yeast", no proofing is required. Just increase the flour within the next step.)</li>
<li>Make and knead the pizza dough: Using the blending paddle attachment, mix within the flour, salt, sugar, and vegetable oil on low speed for a moment . Then replace the blending paddle with the dough hook attachment.Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.If you do not have a mixer, you'll mix the ingredients together and knead them by hand.The dough should be a touch sticky, or tacky to the touch. If it's too wet, sprinkle during a little more flour.</li>
<li>Let the dough rise: Spread a skinny layer of vegetable oil over the within of an outsized bowl. Place the pizza dough within the bowl and switch it around in order that it gets coated with the oil.At now you'll choose how long you would like the dough to ferment and rise. A slow fermentation (24 hours within the fridge) will end in more complex flavors within the dough. A quick fermentation (1 1/2 hours during a warm place) will allow the dough to rise sufficiently to figure with.Cover the dough with wrapping .For a fast rise, place the dough during a warm place (75F to 85F) for 1 1/2 hours.For a medium rise, place the dough during a regular temperature place (your kitchen counter will do fine) for 8 hours. For a extended rise, chill the dough within the refrigerator for twenty-four hours (no quite 48 hours).The longer the increase (to a point) the higher the flavour the crust will have.</li>
</ol>
<li>MAKE AHEAD FREEZING INSTRUCTIONS</li>
<ol>
<li>After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.</li>
</ol>
<li>PREPARING THE PIZZAS</li>
<ol>
<li>Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack within the lower third of your oven. Preheat the oven to 475F for a minimum of half-hour , preferably an hour. If you do not have a pizza stone, you'll use a pizza pan or a thick baking sheet; you would like something which will not warp at high temperatures.</li>
<li>Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a touch . Divide the dough in half.Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for quarter-hour (or up to 2 hours).</li>
<li>Prep toppings: Prepare your desired toppings. Note that you simply aren't getting to want to load each pizza with tons of toppings because the crust will find yourself not crisp that way.About a third a cup each of spaghetti sauce and cheese would be sufficient for one pizza. One to 2 mushrooms thinly sliced will cover a pizza.</li>
<li>Flatten dough ball and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it together with your hands on a slightly floured surface .Starting at the middle and dealing outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it'll not stretch further.Let the dough relax 5 minutes then still stretch it until it reaches the specified diameter - 10 to 12 inches.Treat the dough gently! You can also delay the sides of the dough together with your fingers, letting the dough hang and stretch, while working round the edges of the dough.If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the opening .Use your palm to flatten the sting of the dough where it is thicker. Pinch the sides if you would like to make a lip.Brush dough top with olive oil: Use your finger tips to depress and make dents along the surface of the dough to stop bubbling. Brush the highest of the dough with vegetable oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.Repeat with the second ball of dough.</li>
<li>Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. (The corn meal will act as little ball bearings to assist move the pizza from the pizza peel into the oven.)Transfer one prepared flattened dough to the pizza peel.If the dough has lost its shape within the transfer, lightly shape it to the specified dimensions.</li>
<li>Spread with spaghetti sauce and sprinkle with toppings: Spoon on the spaghetti sauce , sprinkle with cheese, and place your required toppings on the pizza.</li>
<li>Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone within the oven (watch your hands, the oven is hot!). Gently shake the peel to ascertain if the dough will easily slide, if not, gently lift up the sides of the pizza and add a touch more cornmeal.Slide the pizza off of the peel and on to the baking stone within the oven.</li>
<li>Bake pizza: Bake pizza one at a time until the crust is browned and therefore the cheese is golden, about 10-15 minutes. If you would like , toward the top of the cooking time you'll sprinkle on a touch more cheese.</li>
</ol>
<li>&#128515</li>
<li>&#128519</li>
<li>&#128526</li>
<li>&#128523</li>
<li>&#128540</li>
</ol>
<p>After My Dish is Ready. It will look like.</p>
<img src="https://www.wikihow.com/images/thumb/f/fa/Make-Pizza-from-Scratch-Step-27.jpg/aid6402728-v4-728px-Make-Pizza-from-Scratch-Step-27.jpg.webp"></img>
<p>Looking So Tasty..</p>
<img src="https://www.wikihow.com/images/thumb/7/7a/Make-Pizza-from-Scratch-Step-28.jpg/aid6402728-v4-728px-Make-Pizza-from-Scratch-Step-28.jpg.webp"></img>
<p>Follow the above intsruction to make a delicious Pizza at home.</p>
<p>It taste chewy and crisp, with marinara sauce and cheese. However you always taste the marinara and therefore the crispy chewiness of the dough then the cheese. Its all about the textures combining with the flavour of the sauce to give you a umami effect.</p>
</body>
</html>


Homework #3: Links

(You need to make a .Zip file to upload)


<!DOCTYPE html>
<html>
<head>
<meta charset="utf-8">
<meta name="viewport" content="width=device-width">
<title>Homework 3</title>
</head>
<body>
<h1>What is my Favourite food ?</h1>
<p>My favorite food is Pizza. Finding a main dish that contains all the food groups are often a true time saver and cause you to feel a touch better about choosing to dine out . Pizza can offer the best of both worlds. This main dish may be a balanced meal containing all the food groups, plus convenience. That's why I like it so much.</p>
<p>Making pizza from scratch can be a time-consuming process, but the taste is well worth the extra effort. Prepare the dough, sauce, and ingredients separately. Once each of those elements is prepared , combine them and cook the pizza at a heat until it turns crispy and delicious. </p>
<p> Ingredients needed to make the Pizza.</p>
<!--Unordered List-->
<ul>
<li>1 1/2 cups (355 ml) warm water (105�F-115�F)</li>
<li>1 package (2 1/4 teaspoons) of active dry yeast</li>
<li>3 3/4 cups (490 g) bread flour</li>
<li>2 tablespoons extra virgin vegetable oil (omit if cooking pizza during a wood-fired pizza oven)</li>
<li>2 teaspoons salt</li>
<li>1 teaspoon sugar</li>
<li>Pizza Ingredients</li>
<li>Extra virgin olive oil</li>
<li>Cornmeal (to help slide the pizza onto the pizza stone)</li>
<li>Tomato sauce (smooth, or pureed)</li>
<li>Firm mozzarella cheese, grated</li>
<li>Fresh soft mozzarella cheese, separated into small clumps</li>
<li>Fontina cheese, grated</li>
<li>Parmesan cheese, grated</li>
<li>Feta cheese, crumbled</li>
<li>Mushrooms, very thinly sliced if raw, otherwise first sauteed</li>
<li>Bell peppers, stems and seeds removed, very thinly sliced</li>
<li>Italian pepperoncini, thinly sliced</li>
<li>Italian sausage, cooked ahead and crumbled</li>
<li>Chopped fresh basil</li>
<li>Baby arugula, tossed during a little vegetable oil , added as pizza comes out of the oven</li>
<li>Pesto</li>
<li>Pepperoni, thinly sliced</li>
<li>Onions, thinly sliced raw or caramelized</li>
<li>Ham, thinly sliced</li>
</ul>
<p> Steps to make the Pizza.</p>
<!--Ordered List-->
<ol>
<li>&#128515</li>
<li>&#128519</li>
<li>&#128526</li>
<li>&#128523</li>
<li>&#128540</li>
<li>MAKING THE PIZZA DOUGH</li>
<ol>
<li>Proof the yeast: Place the nice and cozy water within the large bowl of an important duty stand mixer. Sprinkle the yeast over the nice and cozy water and let it sit for five minutes until the yeast is dissolved.After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast remains active and alive.(Note that if you're using "instant yeast" rather than "active yeast", no proofing is required. Just increase the flour within the next step.)</li>
<li>Make and knead the pizza dough: Using the blending paddle attachment, mix within the flour, salt, sugar, and vegetable oil on low speed for a moment . Then replace the blending paddle with the dough hook attachment.Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.If you do not have a mixer, you'll mix the ingredients together and knead them by hand.The dough should be a touch sticky, or tacky to the touch. If it's too wet, sprinkle during a little more flour.</li>
<li>Let the dough rise: Spread a skinny layer of vegetable oil over the within of an outsized bowl. Place the pizza dough within the bowl and switch it around in order that it gets coated with the oil.At now you'll choose how long you would like the dough to ferment and rise. A slow fermentation (24 hours within the fridge) will end in more complex flavors within the dough. A quick fermentation (1 1/2 hours during a warm place) will allow the dough to rise sufficiently to figure with.Cover the dough with wrapping .For a fast rise, place the dough during a warm place (75F to 85F) for 1 1/2 hours.For a medium rise, place the dough during a regular temperature place (your kitchen counter will do fine) for 8 hours. For a extended rise, chill the dough within the refrigerator for twenty-four hours (no quite 48 hours).The longer the increase (to a point) the higher the flavour the crust will have.</li>
</ol>
<li>MAKE AHEAD FREEZING INSTRUCTIONS</li>
<ol>
<li>After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.</li>
</ol>
<li>PREPARING THE PIZZAS</li>
<ol>
<li>Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack within the lower third of your oven. Preheat the oven to 475F for a minimum of half-hour , preferably an hour. If you do not have a pizza stone, you'll use a pizza pan or a thick baking sheet; you would like something which will not warp at high temperatures.</li>
<li>Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a touch . Divide the dough in half.Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for quarter-hour (or up to 2 hours).</li>
<li>Prep toppings: Prepare your desired toppings. Note that you simply aren't getting to want to load each pizza with tons of toppings because the crust will find yourself not crisp that way.About a third a cup each of spaghetti sauce and cheese would be sufficient for one pizza. One to 2 mushrooms thinly sliced will cover a pizza.</li>
<li>Flatten dough ball and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it together with your hands on a slightly floured surface .Starting at the middle and dealing outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it'll not stretch further.Let the dough relax 5 minutes then still stretch it until it reaches the specified diameter - 10 to 12 inches.Treat the dough gently! You can also delay the sides of the dough together with your fingers, letting the dough hang and stretch, while working round the edges of the dough.If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the opening .Use your palm to flatten the sting of the dough where it is thicker. Pinch the sides if you would like to make a lip.Brush dough top with olive oil: Use your finger tips to depress and make dents along the surface of the dough to stop bubbling. Brush the highest of the dough with vegetable oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.Repeat with the second ball of dough.</li>
<li>Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. (The corn meal will act as little ball bearings to assist move the pizza from the pizza peel into the oven.)Transfer one prepared flattened dough to the pizza peel.If the dough has lost its shape within the transfer, lightly shape it to the specified dimensions.</li>
<li>Spread with spaghetti sauce and sprinkle with toppings: Spoon on the spaghetti sauce , sprinkle with cheese, and place your required toppings on the pizza.</li>
<li>Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone within the oven (watch your hands, the oven is hot!). Gently shake the peel to ascertain if the dough will easily slide, if not, gently lift up the sides of the pizza and add a touch more cornmeal.Slide the pizza off of the peel and on to the baking stone within the oven.</li>
<li>Bake pizza: Bake pizza one at a time until the crust is browned and therefore the cheese is golden, about 10-15 minutes. If you would like , toward the top of the cooking time you'll sprinkle on a touch more cheese.</li>
</ol>
<li>&#128515</li>
<li>&#128519</li>
<li>&#128526</li>
<li>&#128523</li>
<li>&#128540</li>
</ol>
<p>After My Dish is Ready. It will look like.</p>
<img src="https://www.wikihow.com/images/thumb/f/fa/Make-Pizza-from-Scratch-Step-27.jpg/aid6402728-v4-728px-Make-Pizza-from-Scratch-Step-27.jpg.webp"></img>
<p>Looking So Tasty..</p>
<img src="https://www.wikihow.com/images/thumb/7/7a/Make-Pizza-from-Scratch-Step-28.jpg/aid6402728-v4-728px-Make-Pizza-from-Scratch-Step-28.jpg.webp"></img>
<p>Follow the above intsruction to make a delicious Pizza at home.</p>
<p>It taste chewy and crisp, with marinara sauce and cheese. However you always taste the marinara and therefore the crispy chewiness of the dough then the cheese. Its all about the textures combining with the flavour of the sauce to give you a umami effect.</p>
<p><h3>Here are some Links to make the Pizza. Don't forget to visit and compare my recipe to the recipes of others. Below are the Top 5 List to compare.</h3>
<ol>
<li><a href="https://www.simplyrecipes.com/recipes/homemade_pizza">Simply Recipes - Homemade Pzza</a></li>
<li><a href="https://cooking.nytimes.com/guides/1-how-to-make-pizza">Cooking - How to Make Pizza</a></li>
<li><a href="https://www.bbc.co.uk/food/recipes/how_to_make_pizza_50967">BBC Food - How to make Pizza</a></li>
<li><a href="https://www.thekitchn.com/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384">Kitchn - How to make Pizza</a></li>
<li><a href="https://www.indianhealthyrecipes.com/pizza-recipe-make-pizza">Swasthi's Recipes - How to make Pizza</a></li>
</ol>
<p>You can compare my recipes with above mention link and give feedback to me.</p>
<ul>
<li><a href="mailto:[email protected]">Click Here to contact me Via Email.</a></li>
</ul>
<p><h2>Hope you Like it.</h2></p>
</body>
</html>



Project #1

(You need to make a .Zip file to upload)


<!DOCTYPE>
<HTML>
<Head>
<Title>My Book Library-Assignment</Title>
<meta name="viewport" content="width=device-width, initial-scale=1">
<style>
body {margin:0;}
.navbar {
overflow: hidden;
background-color: #333;
position: fixed;
top: 0;
width: 100%;
}
.navbar a {
float: left;
display: block;
color: #f2f2f2;
text-align: center;
padding: 14px 16px;
text-decoration: none;
font-size: 17px;
}
.navbar a:hover {
background: #ddd;
color: black;
}
.main {
padding: 16px;
margin-top: 30px;
height: 1500px; /* Used in this example to enable scrolling */
}
</style>
</head>
<meta name="viewport" content="width=device-width, initial-scale=1">
<style>
* {
box-sizing: border-box;
}
.column {
float: left;
padding: 10px;
height: 300px;
}
.left, .right {
width: 33.33%;
}
.middle {
width: 33.33%;
}
.row:after {
content: "";
display: table;
clear: both;
}
</style>
<script async src="//jsfiddle.net/k23jr7xb/embed/html,css,result/"></script>
<style>
.issuu-embed-container {
position: relative;
padding-bottom: 56.25%; /* set the aspect ratio here as (height / width) * 100% */
height: 0;
overflow: hidden;
max-width: 100%;
}
.issuu-embed-container iframe {
position: absolute;
top: 0;
left: 0;
width: 100%;
height: 100%;
}
</style>
<meta name="viewport" content="width=device-width, initial-scale=1">
<style>
body {font-family: Arial, Helvetica, sans-serif;}
* {box-sizing: border-box;}
input[type=text], select, textarea {
width: 100%;
padding: 12px;
border: 1px solid #ccc;
border-radius: 4px;
box-sizing: border-box;
margin-top: 6px;
margin-bottom: 16px;
resize: vertical;
}
input[type=submit] {
background-color: #4CAF50;
color: white;
padding: 12px 20px;
border: none;
border-radius: 4px;
cursor: pointer;
}
input[type=submit]:hover {
background-color: #45a049;
}
.container {
border-radius: 5px;
background-color: #f2f2f2;
padding: 20px;
}
</style>
</Head>
<Body>
<!-- Menu Bar -->
<div class="navbar">
<a class="active" href="#">Home</a>
<a href src="">Photos</a>
<a href src="">Video</a>
<a href src="">Download</a>
<a href src="">Contact</a>
</center></div>
<div><center>
<h1><i>My Favourite Book</i></h1>
<img src="https://www.jkrowling.com/wp-content/uploads/2016/10/HPATPS_Hero_OnGrey.png" height=350px width=270px>
<br><a href="https://www.jkrowling.com/book/harry-potter-philosophers-stone">Harry Potter and the Philosopher’s Stone</a>
</center></div>
<div>
<h2><center>J.K. Rowling’s Wizarding World</center></h2>
The first Harry Potter book, Harry Potter and the Philosopher’s Stone, was published in 1997 to immediate popular and critical acclaim. Six further best-selling books and eight blockbuster films followed. The books have been translated into over 80 languages, won multiple awards, and sold more than 500 million copies worldwide, becoming the best-selling book series in history..
In 2016, a new era of the Wizarding World was unveiled with the launch of Fantastic Beasts and Where to Find Them, an original screenplay by J.K. Rowling and the first in a major film series for Warner Bros..
Pottermore, launched in 2012, is the digital heart of the Wizarding World, bringing fans news, features and articles as well as original content by J.K. Rowling. Pottermore Publishing is the global digital publisher of Harry Potter series and Fantastic Beasts film tie-ins, as well as other digital audiobooks and eBooks from the Wizarding World..
</div>
<div>
<h2><center><u>Some Other Books Links</u></center></h2>
</div>
<div class="row">
<div class="column left" style="background-color:#aaa;"><center>
<img src="https://www.jkrowling.com/wp-content/uploads/2016/10/HPATCOS_Hero_OnGrey.png" height=250px width=180px>
<br><a href="https://www.jkrowling.com/book/harry-potter-chamber-secrets">Harry Potter and the Chamber of Secrets</a>
</center></div>
<div class="column middle" style="background-color:#bbb;"><center>
<img src="https://www.jkrowling.com/wp-content/uploads/2016/10/HPATPOA_Hero_OnGrey.png" height=250px width=180px>
<br><a href="https://www.jkrowling.com/book/harry-potter-prisoner-azkaban">Harry Potter and the Prisoner of Azkaban</a>
</center></div>
<div class="column right" style="background-color:#ccc;"><center>
<img src="https://www.jkrowling.com/wp-content/uploads/2016/10/HPATGOF_Hero_OnGrey.png" height=250px width=180px>
<br><a href="https://www.jkrowling.com/book/harry-potter-goblet-fire">Harry Potter and the Goblet of Fire</a>
</center></div>
</div>
<div>
<h2><center><u>Some Video Links</u></center></h2>
</div>
<div class="row">
<div class="column left" style="background-color:#aaa;"><center>
<object width="300" height="250"
data="https://www.youtube.com/v/c9LNzOsCoCs">
</object>
<p><a href="https://www.youtube.com/v/c9LNzOsCoCs">Harry Potter and the Chamber of Secrets</a>
</center></div>
<div class="column middle" style="background-color:#bbb;"><center>
<object width="300" height="250"
data="https://www.youtube.com/v/lAxgztbYDbs">
</object>
<p><a href="https://www.youtube.com/v/lAxgztbYDbs">Harry Potter and the Prisoner of Azkaban</a>
</center></div>
<div class="column right" style="background-color:#ccc;"><center>
<object width="300" height="250"
data="https://www.youtube.com/v/PFWAOnvMd1Q">
</object>
<p><a href="https://www.youtube.com/v/PFWAOnvMd1Q">Harry Potter and the Goblet of Fire</a>
</center></div>
</div>
<div>
<h2><center><u>My Blog Embend Link</u></center></h2>
</div>
<div class='issuu-embed-container'>
<iframe src='https://www.chetanthapamagar.com.np' frameborder='0' allowfullscreen></iframe>
</div>
<h3>Contact Form</h3>
<div class="container">
<form action="/action_page.php">
<label for="fname">First Name</label>
<input type="text" id="fname" name="firstname" placeholder="Your name..">
<label for="lname">Last Name</label>
<input type="text" id="lname" name="lastname" placeholder="Your last name..">
<label for="country">Country</label>
<select id="country" name="country">
<option value="australia">Australia</option>
<option value="canada">Canada</option>
<option value="usa">USA</option>
</select>
<label for="subject">Subject</label>
<textarea id="subject" name="subject" placeholder="Write something.." style="height:200px"></textarea>
<input type="submit" value="Submit">
</form>
</div>
</Body>
</HTML>



Homework #4: Basic Styling

(You need to make a .Zip file to upload)

<!DOCTYPE html>
<html>
<head>
<meta charset="utf-8">
<meta name="viewport" content="width=device-width">
<title>Homework 4</title>
<style>
body{
background-color: forestgreen;
}
section{
background-color: orange;
}
p{
font-size: 18px;
}
h1 {
display: block;
font-size: 2em;
margin-block-start: 0.67em;
margin-block-end: 0.67em;
margin-inline-start: 0px;
margin-inline-end: 0px;
font-weight: bold;
}
h2 {
display: block;
font-size: 1.5em;
margin-block-start: 0.83em;
margin-block-end: 0.83em;
margin-inline-start: 0px;
margin-inline-end: 0px;
font-weight: bold;
}
h3 {
display: block;
font-size: 1.17em;
margin-block-start: 1em;
margin-block-end: 1em;
margin-inline-start: 0px;
margin-inline-end: 0px;
font-weight: bold;
}
</style
</head>
<body>
<h1>What is my Favourite food ?</h1>
<p>My favorite food is Pizza. Finding a main dish that contains all the food groups are often a true time saver and cause you to feel a touch better about choosing to dine out . Pizza can offer the best of both worlds. This main dish may be a balanced meal containing all the food groups, plus convenience. That's why I like it so much.</p>
<p>Making pizza from scratch can be a time-consuming process, but the taste is well worth the extra effort. Prepare the dough, sauce, and ingredients separately. Once each of those elements is prepared , combine them and cook the pizza at a heat until it turns crispy and delicious. </p>
<p> Ingredients needed to make the Pizza.</p>
<!--Unordered List-->
<ul>
<li>1 1/2 cups (355 ml) warm water (105�F-115�F)</li>
<li>1 package (2 1/4 teaspoons) of active dry yeast</li>
<li>3 3/4 cups (490 g) bread flour</li>
<li>2 tablespoons extra virgin vegetable oil (omit if cooking pizza during a wood-fired pizza oven)</li>
<li>2 teaspoons salt</li>
<li>1 teaspoon sugar</li>
<li>Pizza Ingredients</li>
<li>Extra virgin olive oil</li>
<li>Cornmeal (to help slide the pizza onto the pizza stone)</li>
<li>Tomato sauce (smooth, or pureed)</li>
<li>Firm mozzarella cheese, grated</li>
<li>Fresh soft mozzarella cheese, separated into small clumps</li>
<li>Fontina cheese, grated</li>
<li>Parmesan cheese, grated</li>
<li>Feta cheese, crumbled</li>
<li>Mushrooms, very thinly sliced if raw, otherwise first sauteed</li>
<li>Bell peppers, stems and seeds removed, very thinly sliced</li>
<li>Italian pepperoncini, thinly sliced</li>
<li>Italian sausage, cooked ahead and crumbled</li>
<li>Chopped fresh basil</li>
<li>Baby arugula, tossed during a little vegetable oil , added as pizza comes out of the oven</li>
<li>Pesto</li>
<li>Pepperoni, thinly sliced</li>
<li>Onions, thinly sliced raw or caramelized</li>
<li>Ham, thinly sliced</li>
</ul>
<p> Steps to make the Pizza.</p>
<!--Ordered List-->
<ol>
<li>&#128515</li>
<li>&#128519</li>
<li>&#128526</li>
<li>&#128523</li>
<li>&#128540</li>
<li>MAKING THE PIZZA DOUGH</li>
<ol>
<li>Proof the yeast: Place the nice and cozy water within the large bowl of an important duty stand mixer. Sprinkle the yeast over the nice and cozy water and let it sit for five minutes until the yeast is dissolved.After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast remains active and alive.(Note that if you're using "instant yeast" rather than "active yeast", no proofing is required. Just increase the flour within the next step.)</li>
<li>Make and knead the pizza dough: Using the blending paddle attachment, mix within the flour, salt, sugar, and vegetable oil on low speed for a moment . Then replace the blending paddle with the dough hook attachment.Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.If you do not have a mixer, you'll mix the ingredients together and knead them by hand.The dough should be a touch sticky, or tacky to the touch. If it's too wet, sprinkle during a little more flour.</li>
<li>Let the dough rise: Spread a skinny layer of vegetable oil over the within of an outsized bowl. Place the pizza dough within the bowl and switch it around in order that it gets coated with the oil.At now you'll choose how long you would like the dough to ferment and rise. A slow fermentation (24 hours within the fridge) will end in more complex flavors within the dough. A quick fermentation (1 1/2 hours during a warm place) will allow the dough to rise sufficiently to figure with.Cover the dough with wrapping .For a fast rise, place the dough during a warm place (75F to 85F) for 1 1/2 hours.For a medium rise, place the dough during a regular temperature place (your kitchen counter will do fine) for 8 hours. For a extended rise, chill the dough within the refrigerator for twenty-four hours (no quite 48 hours).The longer the increase (to a point) the higher the flavour the crust will have.</li>
</ol>
<li>MAKE AHEAD FREEZING INSTRUCTIONS</li>
<ol>
<li>After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.</li>
</ol>
<li>PREPARING THE PIZZAS</li>
<ol>
<li>Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack within the lower third of your oven. Preheat the oven to 475F for a minimum of half-hour , preferably an hour. If you do not have a pizza stone, you'll use a pizza pan or a thick baking sheet; you would like something which will not warp at high temperatures.</li>
<li>Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a touch . Divide the dough in half.Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for quarter-hour (or up to 2 hours).</li>
<li>Prep toppings: Prepare your desired toppings. Note that you simply aren't getting to want to load each pizza with tons of toppings because the crust will find yourself not crisp that way.About a third a cup each of spaghetti sauce and cheese would be sufficient for one pizza. One to 2 mushrooms thinly sliced will cover a pizza.</li>
<li>Flatten dough ball and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it together with your hands on a slightly floured surface .Starting at the middle and dealing outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it'll not stretch further.Let the dough relax 5 minutes then still stretch it until it reaches the specified diameter - 10 to 12 inches.Treat the dough gently! You can also delay the sides of the dough together with your fingers, letting the dough hang and stretch, while working round the edges of the dough.If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the opening .Use your palm to flatten the sting of the dough where it is thicker. Pinch the sides if you would like to make a lip.Brush dough top with olive oil: Use your finger tips to depress and make dents along the surface of the dough to stop bubbling. Brush the highest of the dough with vegetable oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.Repeat with the second ball of dough.</li>
<li>Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. (The corn meal will act as little ball bearings to assist move the pizza from the pizza peel into the oven.)Transfer one prepared flattened dough to the pizza peel.If the dough has lost its shape within the transfer, lightly shape it to the specified dimensions.</li>
<li>Spread with spaghetti sauce and sprinkle with toppings: Spoon on the spaghetti sauce , sprinkle with cheese, and place your required toppings on the pizza.</li>
<li>Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone within the oven (watch your hands, the oven is hot!). Gently shake the peel to ascertain if the dough will easily slide, if not, gently lift up the sides of the pizza and add a touch more cornmeal.Slide the pizza off of the peel and on to the baking stone within the oven.</li>
<li>Bake pizza: Bake pizza one at a time until the crust is browned and therefore the cheese is golden, about 10-15 minutes. If you would like , toward the top of the cooking time you'll sprinkle on a touch more cheese.</li>
</ol>
<li>&#128515</li>
<li>&#128519</li>
<li>&#128526</li>
<li>&#128523</li>
<li>&#128540</li>
</ol>
<p>After My Dish is Ready. It will look like.</p>
<img src="https://www.wikihow.com/images/thumb/f/fa/Make-Pizza-from-Scratch-Step-27.jpg/aid6402728-v4-728px-Make-Pizza-from-Scratch-Step-27.jpg.webp"></img>
<p>Looking So Tasty..</p>
<img src="https://www.wikihow.com/images/thumb/7/7a/Make-Pizza-from-Scratch-Step-28.jpg/aid6402728-v4-728px-Make-Pizza-from-Scratch-Step-28.jpg.webp"></img>
<p>Follow the above intsruction to make a delicious Pizza at home.</p>
<p>It taste chewy and crisp, with marinara sauce and cheese. However you always taste the marinara and therefore the crispy chewiness of the dough then the cheese. Its all about the textures combining with the flavour of the sauce to give you a umami effect.</p>
<p><h3>Here are some Links to make the Pizza. Don't forget to visit and compare my recipe to the recipes of others. Below are the Top 5 List to compare.</h3>
<ol>
<li><a href="https://www.simplyrecipes.com/recipes/homemade_pizza">Simply Recipes - Homemade Pzza</a></li>
<li><a href="https://cooking.nytimes.com/guides/1-how-to-make-pizza">Cooking - How to Make Pizza</a></li>
<li><a href="https://www.bbc.co.uk/food/recipes/how_to_make_pizza_50967">BBC Food - How to make Pizza</a></li>
<li><a href="https://www.thekitchn.com/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384">Kitchn - How to make Pizza</a></li>
<li><a href="https://www.indianhealthyrecipes.com/pizza-recipe-make-pizza">Swasthi's Recipes - How to make Pizza</a></li>
</ol>
<p>You can compare my recipes with above mention link and give feedback to me.</p>
<ul>
<li><a href="mailto:[email protected]">Click Here to contact me Via Email.</a></li>
</ul>
<p>Here are the varied css properties you'll use from the W3School Website. <a href="https://www.w3schools.com/css">Click the Link to go to</a></p>
<p>A styling property that we haven't covered yet. <a href="https://www.w3schools.com/css/css_max-width.asp">Click the Link to visit.</a></p>
<p><h2>Hope you Like it.</h2></p>
</body>
</html>


Homework #5: Classes and IDs

(You need to make a .Zip file to upload)



<!DOCTYPE html>
<html>
<head>
<meta charset="utf-8">
<meta name="viewport" content="width=device-width">
<title>Homework 5</title>
<style>
body{
background-color: forestgreen;
}
section{
background-color: orange;
}
p{
font-size: 18px;
}
h1 {
display: block;
font-size: 2em;
margin-block-start: 0.67em;
margin-block-end: 0.67em;
margin-inline-start: 0px;
margin-inline-end: 0px;
font-weight: bold;
}
h2 {
display: block;
font-size: 1.5em;
margin-block-start: 0.83em;
margin-block-end: 0.83em;
margin-inline-start: 0px;
margin-inline-end: 0px;
font-weight: bold;
}
h3 {
display: block;
font-size: 1.17em;
margin-block-start: 1em;
margin-block-end: 1em;
margin-inline-start: 0px;
margin-inline-end: 0px;
font-weight: bold;
}
div.ingredients{
background-color: orange;
font-family:cursive;
}
div.steps{
background-color: grey;
font-family:cursive;
}
div.title{
background-color: yellow;
font-family:cursive;
}
div.links{
background-color: red;
font-family:cursive;
}
div.footer{
background-color: purple;
font-family:cursive;
}
span{
color: red;
font-style: italic;
font-family:cursive;
}
p{
background-color: white;
font-family:cursive;
font-style: italic;
}
</style
</head>
<body>
<Div class="title">
<h1><b>What is my Favourite food ?</b></h1>
</div>
<span>Here is the answer of my Question</span>
<p>My favorite food is <strong>Pizza</strong>. Finding the main dish that contains all the food groups can be a real time saver and make you feel a little better about choosing to eat out. Pizza can offer the best of both worlds. This main dish is a balanced meal containing all the food groups, plus convenience. That's why I like it so much.</p>
<p>Making pizza from scratch can be a time-consuming process, but the taste is well worth the extra effort. Prepare the dough, sauce, and ingredients separately. Once each of these elements is ready, combine them and cook the pizza at a high temperature until it turns crispy and delicious. </p>
<div class="ingredients">
<p><h2> Ingredients needed to make the Pizza.</h2></p>
<!--Unordered List-->
<ul>
<li>1 1/2 cups (355 ml) warm water (105�F-115�F)</li>
<li>1 package (2 1/4 teaspoons) of active dry yeast</li>
<li>3 3/4 cups (490 g) bread flour</li>
<li>2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)</li>
<li>2 teaspoons salt</li>
<li>1 teaspoon sugar</li>
<li>Pizza Ingredients</li>
<li>Extra virgin olive oil</li>
<li>Cornmeal (to help slide the pizza onto the pizza stone)</li>
<li>Tomato sauce (smooth, or pureed)</li>
<li>Firm mozzarella cheese, grated</li>
<li>Fresh soft mozzarella cheese, separated into small clumps</li>
<li>Fontina cheese, grated</li>
<li>Parmesan cheese, grated</li>
<li>Feta cheese, crumbled</li>
<li>Mushrooms, very thinly sliced if raw, otherwise first sauteed</li>
<li>Bell peppers, stems and seeds removed, very thinly sliced</li>
<li>Italian pepperoncini, thinly sliced</li>
<li>Italian sausage, cooked ahead and crumbled</li>
<li>Chopped fresh basil</li>
<li>Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven</li>
<li>Pesto</li>
<li>Pepperoni, thinly sliced</li>
<li>Onions, thinly sliced raw or caramelized</li>
<li>Ham, thinly sliced</li>
</li>
</ul>
</Div>

<div class="steps">
<p><h2> Steps to make the Pizza.</h2></p>
<!--Ordered List-->
<ol type=i>
<li>&#128515</li>
<li>&#128519</li>
<li>&#128526</li>
<li>&#128523</li>
<li>&#128540</li>
<li>MAKING THE PIZZA DOUGH</li>
<ol type=i>
<li>Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)</li>
<li>Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.If you don't have a mixer, you can mix the ingredients together and knead them by hand.The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.</li>
<li>Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.Cover the dough with plastic wrap.For a quick rise, place the dough in a warm place (75�F to 85�F) for 1 1/2 hours.For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).The longer the rise (to a point) the better the flavor the crust will have.</li>
</ol>
<li>MAKE AHEAD FREEZING INSTRUCTIONS</li>
<ol type=i>
<li>After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.</li>
</ol>
<li>PREPARING THE PIZZAS</li>
<ol type=i>
<li>Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475�F for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.</li>
<li>Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).</li>
<li>Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.</li>
<li>Flatten dough ball and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.Treat the dough gently! You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.</li>
<li>Brush dough top with olive oil: Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.Repeat with the second ball of dough.</li>
<li>Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)Transfer one prepared flattened dough to the pizza peel.If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.</li>
<li>Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.</li>
<li>Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.Slide the pizza off of the peel and on to the baking stone in the oven.</li>
<li>Bake pizza: Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.</li>
</ol>
<li>&#128515</li>
<li>&#128519</li>
<li>&#128526</li>
<li>&#128523</li>
<li>&#128540</li>
</ol>
</section>
</Div>
<p><h3><span style = "color:yellow;">After <em>My Dish</em> is Ready. It will look like.</h3></p>
<img src="https://www.wikihow.com/images/thumb/f/fa/Make-Pizza-from-Scratch-Step-27.jpg/aid6402728-v4-728px-Make-Pizza-from-Scratch-Step-27.jpg.webp" height=300px width=300px></img>
<p><h3>Looking So Tasty...</h3></p>
<img src="https://www.wikihow.com/images/thumb/7/7a/Make-Pizza-from-Scratch-Step-28.jpg/aid6402728-v4-728px-Make-Pizza-from-Scratch-Step-28.jpg.webp" heidht=300px width=300px></img>
<p>Follow the above intsruction to make a delicious Pizza at home.</p>
<p>It taste chewy and crisp, with marinara sauce and cheese. However you mostly taste the marinara and the crispy chewiness of the dough then the cheese. Its all about the textures combining with the flavour of the sauce to give you a umami effect.</p>
<div class="links">
<p><h3>Here are some Links to make the Pizza. Don't forget to visit and compare my recipe to the recipes of others. Below are the Top 5 List to compare.</h3>
<ol type=i>
<li><a href="https://www.simplyrecipes.com/recipes/homemade_pizza">Simply Recipes - Homemade Pzza</a></li>
<li><a href="https://cooking.nytimes.com/guides/1-how-to-make-pizza">Cooking - How to Make Pizza</a></li>
<li><a href="https://www.bbc.co.uk/food/recipes/how_to_make_pizza_50967">BBC Food - How to make Pizza</a></li>
<li><a href="https://www.thekitchn.com/how-to-make-really-good-pizza-at-home-cooking-lessons-from-the-kitchn-178384">Kitchn - How to make Pizza</a></li>
<li><a href="https://www.indianhealthyrecipes.com/pizza-recipe-make-pizza">Swasthi's Recipes - How to make Pizza</a></li>
</ol>
</Div>
<p>You can compare my recipes with above mention link and give feedback to me.</p>
<ul>
<li><a href="mailto:[email protected]">Click Here to contact me Via Email.</a></li>
</ul>
<p>Here are the various css properties you can use from the W3School Website. <a href="https://www.w3schools.com/css">Click the Link to visit.</a></p>
<p>A styling property that we haven't covered yet. <a href="https://www.w3schools.com/css/css_max-width.asp">Click the Link to visit.</a></p>
<div class="footer"><p><h2>Hope you Like it.</h2></p>
</div>
</body>
</html>


Project #2 (Final Exam)


(You need to make a .Zip file to upload)


<html>
<head>
<title>Facebook (Final Exam)</title>
<style>
body
{
text-align:center;
width:100%;
margin:0 auto;
padding:0px;
font-family:"lucida grande",tahoma,verdana,arial,sans-serif;
background: linear-gradient(white, #D3D8E8);
}
#header_wrapper
{
width:100%;
min-width:980px;
background-color:#4c66a4;
}
#header
{
width:980px;
margin:0px auto;
padding:0px;
height:85px;
}
#header li
{
list-style-type:none;
float:left;
text-align:left;
color:white;
font-size:25px;
}
#header #sitename
{
margin-top:25px;
}
#header #sitename a
{
color:white;
text-decoration:none;
font-size:42px;
font-weight:900;
}
#header form
{
margin-top:15px;
float:right;
}
#header form li
{
font-size:13px;
margin-left:15px;
}
#header form li a
{
color:#A9BCF5;
text-decoration:none;
}
#header form input[type="text"]
{
margin-top:3px;
margin-bottom:3px;
width:150px;
border:1px solid #08298A;
height:25px;
padding-left:3px;
}
#header form input[type="password"]
{
margin-top:3px;
margin-bottom:3px;
width:150px;
border:1px solid #08298A;
height:25px;
padding-left:3px;
}
#header form input[type="submit"]
{
height:25px;
margin-top:20px;
background-color:#084B8A;
color:white;
border:1px solid #08298A;
}
#wrapper
{
margin:0 auto;
padding:0px;
text-align:center;
width:980px;
}
#wrapper div
{
float:left;
font-family: helvetica, arial, sans-serif;
}
#wrapper #div1
{
margin-top:30px;
width:590px;
text-align:left;
}
#wrapper #div1 p
{
font-size:30px;
font-family:arial;
margin-top:0px;
color:black;
}
#wrapper #div1 br
{
font-size:24px;
font-family:arial;
margin-top:30px;
color:black;
}
#wrapper #div2
{
margin-top:10px;
width:390px;
text-align:left;
}
#wrapper #div2 h1
{
margin:0px;
font-size:37px;
color:#2E2E2E;
}
#wrapper #div2 p
{
font-size:18px;
color:#2E2E2E;
}
#wrapper #div2 li
{
list-style-type:none;
margin-top:10px;
}
#wrapper #div2 li #firstname
{
width:49%;
}
#wrapper #div2 li #surname
{
margin-left:2%;
width:49%;
}
#wrapper #div2 li input[type="text"]
{
width:100%;
height:40px;
border-radius:5px;
padding-left:10px;
font-size:18px;
border:1px solid #BDBDBD;
}
#wrapper #div2 li input[type="password"]
{
width:100%;
height:40px;
border-radius:5px;
padding-left:10px;
font-size:18px;
border:1px solid #BDBDBD;
}
#wrapper #div2 li select
{
padding:4px;
float:left;
}
#wrapper #div2 li a
{
margin-left:10px;
width:150px;
color:#045FB4;
text-decoration:none;
font-size:11px;
display: inline-block;
vertical-align: middle;
line-height:15px;
}
#wrapper #div2 li a:hover
{
text-decoration:underline;
}
#wrapper #div2 li
{
color:#2E2E2E;
font-size:18px;
}
#wrapper #div2 #terms
{
color:#424242;
font-size:11px;
}
#wrapper #div2 #terms a
{
display:inline;
margin:0px;
}
#wrapper #div2 li input[type="submit"]
{
width:205px;
height:45px;
text-align:center;
font-size:19px;
margin-top: 10px;
margin-bottom: 10px;
font-family: 'Freight Sans Bold', helvetica, arial, sans-serif !important;
font-weight: bold !important;
background: linear-gradient(#67ae55, #578843);
background-color: #69a74e;
box-shadow: inset 0 1px 1px #a4e388;
border-color: #3b6e22 #3b6e22 #2c5115;
border: 1px solid;
border-radius: 5px;
color: #fff;
cursor: pointer;
display: inline-block;
position: relative;
text-shadow: 0 1px 2px rgba(0,0,0,.5);
}
#wrapper #div2 #create_page
{
color:#424242;
font-size:13px;
font-weight:bold;
}
#wrapper #div2 #create_page a
{
display:inline;
margin:0px;
font-size:13px;
}
#footer_wrapper
{
width:100%;
clear:both;
float:left;
margin-top:30px;
min-width:995px;
background-color:white;
text-align:left;
}
#footer1
{
width:980px;
margin:0px auto;
padding:0px;
border-bottom:1px solid #E6E6E6;
height:30px;
line-height:30px;
font-size:12px;
color:#848484;
}
#footer1 a
{
color:#365899;
display:inline;
margin-left:10px;
text-decoration:none;
}
#footer1 a:hover
{
text-decoration:underline;
}
#footer2
{
width:980px;
margin:0px auto;
padding:0px;
font-size:12px;
color:#848484;
}
#footer2 a
{
color:#365899;
display:inline-block;
margin:5px;
margin-left:0px;
min-width:80px;
text-decoration:none;
}
#footer2 a:hover
{
text-decoration:underline;
}
</style>
</head>
<body>
<div id="header_wrapper">
<div id="header">
<li id="sitename"><a href="www.facebook.com">facebook</a></li>
<form action="post">
<li>Email or Phone<br><input type="text" name="email"></li>
<li>Password<br><input type="password" name="password"><br><a href="https://www.facebook.com/login/identify/?ctx=recover&ars=royal_blue_bar">Forgotten account?</a></li>
<li><input type="submit" name="login" value="Log In"></li>
</form>
</div>
</div>
<div id="wrapper">
<div id="div1">
<p><b>Connect with friends and the<br>world around you on Facebook.</b></p>
<img src="https://scontent.fktm8-1.fna.fbcdn.net/v/t39.2365-6/32213527_1720875981299142_7601737152052854784_n.png?_nc_cat=1&_nc_ohc=6BzvHZc7PccAQnyXX2OAGgqjhkfLy0QarqMcjNdaXafbgcmHnxWPDlKww&_nc_ht=scontent.fktm8-1.fna&oh=5e007e0000adff3ff6a95d852bfc4826&oe=5EA236E8">
<b><left>See photos and updates</b> from friends in News Feed.</left>
<br><br><br><img src="https://scontent.fktm8-1.fna.fbcdn.net/v/t39.2365-6/32220240_200651090730619_3989834943638274048_n.png?_nc_cat=1&_nc_ohc=Dv3qq60CEBsAQlELpIT8iHZD456P2Hv2Sm11rqLc_kEFgBVDXw23BuISA&_nc_ht=scontent.fktm8-1.fna&oh=4124675116207e379756e33c73898b39&oe=5EA1A236">
<b>Share what's new</b> in your life on your Timeline.
<br><br><br><img src="https://scontent.fktm8-1.fna.fbcdn.net/v/t39.2365-6/32158113_191365994837162_5605369115159035904_n.png?_nc_cat=1&_nc_ohc=uANeyxlAkWoAQlMI2lIv3RlPhwXIZuIIsfqXdcr2qL3ab47gYp8oGbBTQ&_nc_ht=scontent.fktm8-1.fna&oh=b45521550ccef9d0d8dac2952b25f411&oe=5EB13FB5">
<b>Find more</b> of what you're looking for with Facebook Search.
</div>
<div id="div2">
<h1>Sign Up</h1>
<p>It’s quick and easy.</p>
<li><input type="text" placeholder="First Name" id="firstname"><input type="text" placeholder="Surname" id="surname"></li>
<li><input type="text" placeholder="Mobile number or email address"></li>
<li><input type="text" placeholder="Re-enter mobile number or email address"></li>
<li><input type="password" placeholder="New password"></li>
<p>Birthday</p>
<li>
<select>
<option>Day</option>
<option value="01">1</option>
<option value="02">2</option>
<option value="03">3</option>
<option value="04">4</option>
<option value="05">5</option>
<option value="06">6</option>
<option value="07">7</option>
<option value="08">8</option>
<option value="09">9</option>
<option value="10">10</option>
<option value="11">11</option>
<option value="12">12</option>
<option value="13">13</option>
<option value="14">14</option>
<option value="15">15</option>
<option value="16">16</option>
<option value="17">17</option>
<option value="18">18</option>
<option value="19">19</option>
<option value="20">20</option>
<option value="21">21</option>
<option value="22">22</option>
<option value="23">23</option>
<option value="24">24</option>
<option value="25">25</option>
<option value="26">26</option>
<option value="27">27</option>
<option value="28">28</option>
<option value="29">29</option>
<option value="30">30</option>
<option value="31">31</option>
</select>
<select>
<option>Month</option>
<option value="01">January</option>
<option value="02">February</option>
<option value="03">March</option>
<option value="04">April</option>
<option value="05">May</option>
<option value="06">June</option>
<option value="07">July</option>
<option value="08">August</option>
<option value="09">September</option>
<option value="10">October</option>
<option value="11">November</option>
<option value="12">December</option>
</select>
<select>
<option>Year</option>
<option value="2030">2030</option>
<option value="2029">2029</option>
<option value="2028">2028</option>
<option value="2027">2027</option>
<option value="2026">2026</option>
<option value="2025">2025</option>
<option value="2024">2024</option>
<option value="2023">2023</option>
<option value="2022">2022</option>
<option value="2021">2021</option>
<option value="2020">2020</option>
<option value="2019">2019</option>
<option value="2018">2018</option>
<option value="2017">2017</option>
<option value="2016">2016</option>
<option value="2015">2015</option>
<option value="2014">2014</option>
<option value="2013">2013</option>
<option value="2012">2012</option>
<option value="2011">2011</option>
<option value="2010">2010</option>
<option value="2009">2009</option>
<option value="2008">2008</option>
<option value="2007">2007</option>
<option value="2006">2006</option>
<option value="2005">2005</option>
<option value="2004">2004</option>
<option value="2003">2003</option>
<option value="2002">2002</option>
<option value="2001">2001</option>
<option value="2000">2000</option>
<option value="1999">1999</option>
<option value="1998">1998</option>
<option value="1997">1997</option>
<option value="1996">1996</option>
<option value="1995">1995</option>
<option value="1994">1994</option>
<option value="1993">1993</option>
<option value="1992">1992</option>
<option value="1991">1991</option>
<option value="1990">1990</option>
<option value="1989">1989</option>
<option value="1988">1988</option>
<option value="1987">1987</option>
<option value="1986">1986</option>
<option value="1985">1985</option>
<option value="1984">1984</option>
<option value="1983">1983</option>
<option value="1982">1982</option>
<option value="1981">1981</option>
<option value="1980">1980</option>
<option value="1979">1979</option>
<option value="1978">1978</option>
<option value="1977">1977</option>
<option value="1976">1976</option>
<option value="1975">1975</option>
<option value="1974">1974</option>
<option value="1973">1973</option>
<option value="1972">1972</option>
<option value="1971">1971</option>
<option value="1970">1970</option>
<option value="1969">1969</option>
<option value="1968">1968</option>
<option value="1967">1967</option>
<option value="1966">1966</option>
<option value="1965">1965</option>
<option value="1964">1964</option>
<option value="1963">1963</option>
<option value="1962">1962</option>
<option value="1961">1961</option>
<option value="1960">1960</option>
<option value="1959">1959</option>
<option value="1958">1958</option>
<option value="1957">1957</option>
<option value="1956">1956</option>
<option value="1955">1955</option>
<option value="1954">1954</option>
<option value="1953">1953</option>
<option value="1952">1952</option>
<option value="1951">1951</option>
<option value="1950">1950</option>
<option value="1949">1949</option>
<option value="1948">1948</option>
<option value="1947">1947</option>
<option value="1946">1946</option>
<option value="1945">1945</option>
<option value="1944">1944</option>
<option value="1943">1943</option>
<option value="1942">1942</option>
<option value="1941">1941</option>
<option value="1940">1940</option>
<option value="1939">1939</option>
<option value="1938">1938</option>
<option value="1937">1937</option>
<option value="1936">1936</option>
<option value="1935">1935</option>
<option value="1934">1934</option>
<option value="1933">1933</option>
<option value="1932">1932</option>
<option value="1931">1931</option>
<option value="1930">1930</option>
<option value="1929">1929</option>
<option value="1928">1928</option>
<option value="1927">1927</option>
<option value="1926">1926</option>
<option value="1925">1925</option>
<option value="1924">1924</option>
<option value="1923">1923</option>
<option value="1922">1922</option>
<option value="1921">1921</option>
<option value="1920">1920</option>
<option value="1919">1919</option>
<option value="1918">1918</option>
<option value="1917">1917</option>
<option value="1916">1916</option>
<option value="1915">1915</option>
<option value="1914">1914</option>
<option value="1913">1913</option>
<option value="1912">1912</option>
<option value="1911">1911</option>
<option value="1910">1910</option>
<option value="1909">1909</option>
<option value="1908">1908</option>
<option value="1907">1907</option>
<option value="1906">1906</option>
<option value="1905">1905</option>
<option value="1904">1904</option>
<option value="1903">1903</option>
<option value="1902">1902</option>
<option value="1901">1901</option>
<option value="1900">1900</option>
</select>
<a href="">Providing your birthday here</a>
</li>
<li><input type="radio">Female <input type="radio">Male</li>
<li id="terms">By clicking Sign Up, you agree to our <a href="https://www.facebook.com/legal/terms/update">Terms</a>, <a href="https://www.facebook.com/about/privacy/update">Data Policy</a> and <a href="https://www.facebook.com/policies/cookies/">Cookies Policy</a>. You may receive SMS Notifications from us and can opt out any time.</li>
<li><input type="submit" value="Sign Up"></li>
<li id="create_page"><a href="">Create a Page</a> for a celebrity, band or business.</li>
</div>
</div>
<div id="footer_wrapper">
<div id="footer1">
English (US) <a href="https://ne-np.facebook.com">नेपाली</a><a href="">हिन्दी</a><a href="">Español</a><a href="">Português (Brasil)</a>
<a href="">日本語</a><a href="">Français (France)</a><a href="">Deutsch</a><a href="">Italiano</a><a href="">العربية</a><a href="">中文(简体)</a>
</div>
<div id="footer2">
<a href="">Sign Up</a><a href="">Log In</a><a href="">Messenger</a><a href="">Facebook Lite</a><a href="">Watch</a><a href="">People</a><a href="">Pages</a><a href="">Pages Categories</a><a href="">Places</a><a href="">Games</a><a href="">Locations</a><a href="">Marketplace</a><a href="">Groups</a><a href="">Instagram</a><a href="">Local</a><a href="">Fundraisers</a><a href="">Services</a><a href="">About</a><a href="">Create Ads</a><a href="">Create Page</a><a href="">Developers</a><a href="">Careers</a><a href="">Privacy</a><a href="">Cookies</a><a href="">Ads</a><a href="">Terms</a><a href="">Help</a>
<p>Facebook © 2020</a>
<p>Project#2(Final Exam) by Chetan Thapa Magar</a>
</div>
</div>
</body>
</html>


Thank You. Hope you Like it. You can download the Assigmnt by Clicking the link in Assignment.

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