The results you expect to see
Probably one of two options, output as a list of recipes or having a instruction group similar to ingredient groups, but that then leads to nesting problems most likely
The "weird" examples, where the structure is much different like the air fryer one above should probably just be user fixed, as overall the html is quite not fun to parse, and variations like that are probably overly challenging
...
The results (including any Python error messages) that you are seeing
Ramen Abbreviated:
Start of the instructions above, two different recipes Dashi and Shoyu.
Output from that part of the json:
"instructions_list": [
"In a medium sized pot add water, and kombu. Heat over medium heat until the water begins to steam. Maintain this temperature and let the kombu steep for 5 minutes.",
"Once the kombu has steeped, cut the heat from the pot and add the bonito flakes. Let the flakes steep for 8-10 minutes, and pass through a chinois into a heatproof bowl to cool.",
"Begin by heating a saucepan over medium-high heat. Once the pan is hot add oil and let it heat until it's beginning to smoke.",
"Once the oil is hot, add sliced shiitake mushrooms to the pan and sear for 2-3 minutes. Mushrooms should be golden brown and fully cooked.",
"Remove the mushrooms from the pan and reserve for later use.",
"Add crushed garlic, grated ginger, and sliced green onion to the pan and saute for 1-2 minutes, or until the aromatics become fragrant and begin to develop color.",
...
],
Full outputs
Ramen:
{"author": "Lawrence Weibman", "canonical_url": "https://www.joshuaweissman.com/post/i-made-the-easiest-ramen-ever", "category": null, "description": "Easiest Ramen (that's not instant ramen) 3 different ways. ", "host": "joshuaweissman.com", "image": "https://static.wixstatic.com/media/10e36c_59a24b0b31eb492c8217e13931b8438e~mv2.jpg/v1/fill/w_1000,h_563,al_c,q_85,usm_0.66_1.00_0.01/10e36c_59a24b0b31eb492c8217e13931b8438e~mv2.jpg ", "ingredient_groups": [{"ingredients": ["1 quart (960ml) water", "2 x 2in squares of kombu", "1 \u00bc cup (17g) katsuobushi (bonito flakes)"], "purpose": "Dashi (Optional)"}, {"ingredients": ["4 chicken thighs, boneless, skin on", "1 clove garlic, finely chopped", "2 tablespoons (30g) soy sauce, ideally dark soy sauce", "1 tablespoon (18g) honey", "2 teaspoons (12g) light corn syrup", "Salt to taste", "Vegetable oil for cooking"], "purpose": "Chicken:"}], "ingredients": ["1 quart (960ml) water", "2 x 2in squares of kombu", "1 \u00bc cup (17g) katsuobushi (bonito flakes)", "6 cups (1.5L) chicken stock, or a 50/50 mix of dashi and chicken stock", "2 green onion whites, rough chopped", "2 cloves garlic", "1 inch knob ginger, grated", "\u00bc cup (60g) aged soy sauce", "Splash of shiro dashi optional", "Salt to taste", "4 chicken thighs, boneless, skin on", "1 clove garlic, finely chopped", "2 tablespoons (30g) soy sauce, ideally dark soy sauce", "1 tablespoon (18g) honey", "2 teaspoons (12g) light corn syrup", "Salt to taste", "Vegetable oil for cooking", "4 ounces (113g) uncooked ramen noodles", "1 pint (480ml) shoyu broth", "4 shiitake mushrooms, sliced thin, seared", "\u00bd soft boiled egg", "1 piece shoyu chicken, sliced \u00bc inch thick", "3 stalks green onion, thinly sliced", "2 teaspoons (9g) toasted sesame oil", "\u2153 lb (150g) ground pork", "5 shiitake mushrooms, sliced thin", "3 cloves garlic", "3 whole green onion, whites separated, thinly sliced", "1 inch knob ginger, grated", "1 shallot, finely chopped", "1 quart (960ml) chicken stock", "1 \u00bd (360ml) cups dashi, substitute with chicken stock if not making", "3 \u00bd (50g) tablespoons red miso", "1 tablespoon (9g) toasted white sesame seeds, lightly ground", "1 tablespoon (15g) mirin", "2 teaspoons (9g) doubanjiang", "1 teaspoons (4g) toasted sesame oil", "1 teaspoon (4g) sugar", "\u00bd teaspoon (2g) ground white pepper", "Salt to taste", "4 ounces (113g) uncooked ramen noodles", "1 pint (480ml) spicy miso broth", "1 corn cob, kernels removed", "2 teaspoons (9g) chili oil", "1 pinch of pickled ginger", "2 pounds (900g) pork neck bones", "2 \u00bd pounds (1.1kg) sliced pork hocks", "1/2 lb (227g) pork fatback", "2 gelatin sheets", "1 bunch green onion, rough chopped", "5 cloves garlic, crushed", "1-inch knob ginger, sliced", "\u00bc cup (60ml) sake", "\u00bc cup (60ml) shirodashi", "\u00bd cup (120ml) mirin", "\u00bd cup (120ml) aged soy sauce", "Salt to taste", "4 ounces (113g) uncooked ramen noodles", "1 pint (480ml) tonkotsu broth", "2 ounces (56g) tare", "2 slices chashu pork", "1 sheet of nori, cut in half", "\u00bd soft boiled egg", "3 stalks green onion, thinly sliced"], "instructions": "In a medium sized pot add water, and kombu. Heat over medium heat until the water begins to steam. Maintain this temperature and let the kombu steep for 5 minutes.\nOnce the kombu has steeped, cut the heat from the pot and add the bonito flakes. Let the flakes steep for 8-10 minutes, and pass through a chinois into a heatproof bowl to cool.\nBegin by heating a saucepan over medium-high heat. Once the pan is hot add oil and let it heat until it's beginning to smoke.\nOnce the oil is hot, add sliced shiitake mushrooms to the pan and sear for 2-3 minutes. Mushrooms should be golden brown and fully cooked.\nRemove the mushrooms from the pan and reserve for later use.\nAdd crushed garlic, grated ginger, and sliced green onion to the pan and saute for 1-2 minutes, or until the aromatics become fragrant and begin to develop color.\nDeglaze the pan with dashi and chicken stock. Season the broth with soy sauce. Bring the broth to a boil.\nSeason broth with salt to taste and an optional splash of shiro dashi.\nLet broth cool to room temperature and reserve for later use.\nBegin by preheating a large saute pan over medium-high heat.\nWhile the pan is heating, in a small mixing bowl combine dark soy sauce, honey, corn syrup, and garlic. Mix together until fully combined.\nDry chicken thigh off with a paper towel and add oil to the heating pan. Allow the oil to heat until it begins to smoke.\nOnce the oil is starting to smoke, place the chicken thighs into the pan skin side down.\nReduce the heat to medium, and cook for 4-5 minutes or until the skin is golden brown and crispy.\nFlip the chicken so that the flesh side is down, and cook for an additional 4-5 minutes. Begin to brush the chicken with the sauce that was prepared earlier.\nReduce the heat to medium-low , and continue to glaze and flip the chicken until the chicken thighs are coated to desired amount of glaze.\nReserve cooked chicken on a wire rack lined baking tray.\nBring a pot of water to a boil, once to a boil cook the noodles to the package's instructions.\nWhile the water is coming to a boil, begin to heat the broth to just under a boil.\nSlice the cooked chicken into thin strips and reserve for plating.\nPlace the cooked noodles into the ramen bowl, followed by enough broth to cover the noodles.\nGarnish the bowl with seared shiitakes, half of an ajitama egg, sliced chicken, and thinly sliced green onion.\nFinish with a drizzle of toasted sesame oil, serve, and enjoy.\nBegin to medium saucepan or rondeau over medium high heat.\nOnce the pan is hot, add ground pork to the pan and cook for 3-4 minutes or until golden brown and developing crispy bits. Be sure to regularly break up the large chunks of ground pork using a wooden spoon, or serving spoon.\nAdd sliced shiitake mushrooms to the pan and season with salt to draw the moisture from the mushrooms.\nOnce all of the moisture has been cooked out of the mushrooms, add ginger, garlic, and shallot. Season with salt, and saute for 1-2 minutes or until fragrant.\nAdd sugar, white pepper, doubanjiang, mirin, and sesame oil. Allow to cook for 1-2 minutes, or until fragrant.\nDeglaze the pan with dashi and chicken stock, and bring to a boil.\nPlace a mesh strainer into the pan, then add miso to the mesh strain.\nUsing a spoon mix the miso into the soup through the strainer until it has all dissolved.\nAllow soup to cool and reserve for later use.\nBring a pot of water to a boil, once to a boil cook the noodles to the package's instructions.\nWhile the water is coming to boil, begin to heat spicy miso ramen broth to just under a boil. The stock should have steam rising from the surface.\nOnce the noodles are cooked and the broth is hot, add noodles to a ramen bowl. Followed by the broth until the noodles are just covered.\nGarnish the bowl with corn, half of an ajitama egg, thinly sliced green onion, and pickled ginger.\nFinish with a drizzle of chili oil, serve, and enjoy.\nPlace pork neck bones and sliced pork hocks into a large saucepan and cover with cold water.\nBring the hocks and bones to a boil, and boil for 2-3 minutes. Skim any scum that rises to the top. Drain the bones over a colander, and rinse with cold water.\nAdd bones, pork fat, and gelatin to a pressure cooker or Insta Pot and cover with water. Place the lid onto the pressure cooking and cook on high for 1 hour and 30 minutes.\nOnce the broth has cooked for 1 and a half hours, remove the fat from the broth and place into a blender along with 1 quart of the broth. Blend on high until emulsified.\nStrain the bones from the rest of the broth into a large stock pot. Add the blended broth into the pot along with strained broth.\nAdd green onion, garlic, and ginger to the broth and bring to a boil. Let boil for 20-30 minutes.\nOnce the broth has boiled, strain out the green onion, garlic, and ginger. Reserve for later use.\nIn a small saute pan, bring sake to a boil and use a torch or some type of flame to burn off the alcohol.\nOnce the alcohol has cooked off, add shirodashi, mirin, and soy sauce to the pan and bring to a boil.\nTransfer to a heat proof container and reserve for later use.\nIn two separate sauce pots bring water, and the tonkotsu broth to a boil.\nWhile waiting for the water to boil, slice chashu \u00bc inch wide and torch over a wire rack lined baking tray until warmed through and seared.\nOnce the water is to a boil, cook the noodles according to the instructions on the package.\nWhile the noodles are cooking, add tare into the bottom of a ramen bowl.\nLadle tonkotsu broth into the bowl with the tare.\nPlace cooked noodles into the broth.\nLay chashu onto the noodles. Followed by green onion, soft boiled egg, and nori.", "instructions_list": ["In a medium sized pot add water, and kombu. Heat over medium heat until the water begins to steam. Maintain this temperature and let the kombu steep for 5 minutes.", "Once the kombu has steeped, cut the heat from the pot and add the bonito flakes. Let the flakes steep for 8-10 minutes, and pass through a chinois into a heatproof bowl to cool.", "Begin by heating a saucepan over medium-high heat. Once the pan is hot add oil and let it heat until it's beginning to smoke.", "Once the oil is hot, add sliced shiitake mushrooms to the pan and sear for 2-3 minutes. Mushrooms should be golden brown and fully cooked.", "Remove the mushrooms from the pan and reserve for later use.", "Add crushed garlic, grated ginger, and sliced green onion to the pan and saute for 1-2 minutes, or until the aromatics become fragrant and begin to develop color.", "Deglaze the pan with dashi and chicken stock. Season the broth with soy sauce. Bring the broth to a boil.", "Season broth with salt to taste and an optional splash of shiro dashi.", "Let broth cool to room temperature and reserve for later use.", "Begin by preheating a large saute pan over medium-high heat.", "While the pan is heating, in a small mixing bowl combine dark soy sauce, honey, corn syrup, and garlic. Mix together until fully combined.", "Dry chicken thigh off with a paper towel and add oil to the heating pan. Allow the oil to heat until it begins to smoke.", "Once the oil is starting to smoke, place the chicken thighs into the pan skin side down.", "Reduce the heat to medium, and cook for 4-5 minutes or until the skin is golden brown and crispy.", "Flip the chicken so that the flesh side is down, and cook for an additional 4-5 minutes. Begin to brush the chicken with the sauce that was prepared earlier.", "Reduce the heat to medium-low , and continue to glaze and flip the chicken until the chicken thighs are coated to desired amount of glaze.", "Reserve cooked chicken on a wire rack lined baking tray.", "Bring a pot of water to a boil, once to a boil cook the noodles to the package's instructions.", "While the water is coming to a boil, begin to heat the broth to just under a boil.", "Slice the cooked chicken into thin strips and reserve for plating.", "Place the cooked noodles into the ramen bowl, followed by enough broth to cover the noodles.", "Garnish the bowl with seared shiitakes, half of an ajitama egg, sliced chicken, and thinly sliced green onion.", "Finish with a drizzle of toasted sesame oil, serve, and enjoy.", "Begin to medium saucepan or rondeau over medium high heat.", "Once the pan is hot, add ground pork to the pan and cook for 3-4 minutes or until golden brown and developing crispy bits. Be sure to regularly break up the large chunks of ground pork using a wooden spoon, or serving spoon.", "Add sliced shiitake mushrooms to the pan and season with salt to draw the moisture from the mushrooms.", "Once all of the moisture has been cooked out of the mushrooms, add ginger, garlic, and shallot. Season with salt, and saute for 1-2 minutes or until fragrant.", "Add sugar, white pepper, doubanjiang, mirin, and sesame oil. Allow to cook for 1-2 minutes, or until fragrant.", "Deglaze the pan with dashi and chicken stock, and bring to a boil.", "Place a mesh strainer into the pan, then add miso to the mesh strain.", "Using a spoon mix the miso into the soup through the strainer until it has all dissolved.", "Allow soup to cool and reserve for later use.", "Bring a pot of water to a boil, once to a boil cook the noodles to the package's instructions.", "While the water is coming to boil, begin to heat spicy miso ramen broth to just under a boil. The stock should have steam rising from the surface.", "Once the noodles are cooked and the broth is hot, add noodles to a ramen bowl. Followed by the broth until the noodles are just covered.", "Garnish the bowl with corn, half of an ajitama egg, thinly sliced green onion, and pickled ginger.", "Finish with a drizzle of chili oil, serve, and enjoy.", "Place pork neck bones and sliced pork hocks into a large saucepan and cover with cold water.", "Bring the hocks and bones to a boil, and boil for 2-3 minutes. Skim any scum that rises to the top. Drain the bones over a colander, and rinse with cold water.", "Add bones, pork fat, and gelatin to a pressure cooker or Insta Pot and cover with water. Place the lid onto the pressure cooking and cook on high for 1 hour and 30 minutes.", "Once the broth has cooked for 1 and a half hours, remove the fat from the broth and place into a blender along with 1 quart of the broth. Blend on high until emulsified.", "Strain the bones from the rest of the broth into a large stock pot. Add the blended broth into the pot along with strained broth.", "Add green onion, garlic, and ginger to the broth and bring to a boil. Let boil for 20-30 minutes.", "Once the broth has boiled, strain out the green onion, garlic, and ginger. Reserve for later use.", "In a small saute pan, bring sake to a boil and use a torch or some type of flame to burn off the alcohol.", "Once the alcohol has cooked off, add shirodashi, mirin, and soy sauce to the pan and bring to a boil.", "Transfer to a heat proof container and reserve for later use.", "In two separate sauce pots bring water, and the tonkotsu broth to a boil.", "While waiting for the water to boil, slice chashu \u00bc inch wide and torch over a wire rack lined baking tray until warmed through and seared.", "Once the water is to a boil, cook the noodles according to the instructions on the package.", "While the noodles are cooking, add tare into the bottom of a ramen bowl.", "Ladle tonkotsu broth into the bowl with the tare.", "Place cooked noodles into the broth.", "Lay chashu onto the noodles. Followed by green onion, soft boiled egg, and nori."], "language": "en", "nutrients": {}, "site_name": "Joshua Weissman", "title": "I Made the Easiest Ramen Ever"}
Pizza:
{"author": "Lawrence Weibman", "canonical_url": "https://www.joshuaweissman.com/post/the-easiest-pizza-dough-ever", "category": null, "description": "Homemade pizza doesn\u2019t always have to be hard.", "host": "joshuaweissman.com", "image": "https://static.wixstatic.com/media/10e36c_712bf79a11eb418eb38c81d48a9ca30b~mv2.jpg/v1/fill/w_1000,h_563,al_c,q_85,usm_0.66_1.00_0.01/10e36c_712bf79a11eb418eb38c81d48a9ca30b~mv2.jpg ", "ingredient_groups": [{"ingredients": ["\u00be cup (500g) 00 tipo flour", "1 \u00bd cups (375g) lukewarm water", "\u00bc teaspoon (1g) active dry yeast", "\u00be tablespoon (14g) fine sea salt", "28 ounce (794g) can, whole peeled San Marzano tomatoes", "3 cloves garlic", "\u00bc cup (60ml) extra virgin olive oil, plus extra for garnish", "Salt to taste", "Buffalo mozzarella for topping", "Fresh picked basil for topping", "2 cups (50g) picked basil, tightly packed", "1 cup (40g) grated Parmigiano Reggiano", "\u00bd cup (120ml) extra virgin olive oil", "\u2153 cup (45g) pine nuts", "5 cloves garlic", "Salt to taste", "Splash of filtered water", "\u00bc cup sun dried tomatoes for topping", "Buffalo mozzarella for topping", "Burrata for topping after bake", "Sliced Prosciutto for topping", "14 ounce (397g) can, crushed San Marzano tomatoes", "5 cloves, thinly sliced", "3 ounces (112g) pancetta, finely diced", "1/2 cup (120ml) heavy cream", "2 tablespoons (24g) extra virgin olive oil, plus extra for garnish", "2 tablespoons (24g) vodka", "1 tablespoon (26g) tomato paste", "1 teaspoon (2g) red pepper flakes", "Low moisture mozzarella for topping", "Sliced pepperoni for topping"], "purpose": null}], "ingredients": ["\u00be cup (500g) 00 tipo flour", "1 \u00bd cups (375g) lukewarm water", "\u00bc teaspoon (1g) active dry yeast", "\u00be tablespoon (14g) fine sea salt", "28 ounce (794g) can, whole peeled San Marzano tomatoes", "3 cloves garlic", "\u00bc cup (60ml) extra virgin olive oil, plus extra for garnish", "Salt to taste", "Buffalo mozzarella for topping", "Fresh picked basil for topping", "2 cups (50g) picked basil, tightly packed", "1 cup (40g) grated Parmigiano Reggiano", "\u00bd cup (120ml) extra virgin olive oil", "\u2153 cup (45g) pine nuts", "5 cloves garlic", "Salt to taste", "Splash of filtered water", "\u00bc cup sun dried tomatoes for topping", "Buffalo mozzarella for topping", "Burrata for topping after bake", "Sliced Prosciutto for topping", "14 ounce (397g) can, crushed San Marzano tomatoes", "5 cloves, thinly sliced", "3 ounces (112g) pancetta, finely diced", "1/2 cup (120ml) heavy cream", "2 tablespoons (24g) extra virgin olive oil, plus extra for garnish", "2 tablespoons (24g) vodka", "1 tablespoon (26g) tomato paste", "1 teaspoon (2g) red pepper flakes", "Low moisture mozzarella for topping", "Sliced pepperoni for topping"], "instructions": "In a large mixing bowl, combine flour and salt. Mix by hand to fully incorporate.\nHeat water to 98\u00b0F (36\u00b0C). Once to temperature, whisk in yeast until dissolved.\nAdd yeasted water mixture to flour mixture in bowl. Mix by hand until a shaggy dough has formed.\nGrease the bowl with olive oil to ensure the dough doesn't stick to the bowl, then tightly cover with plastic wrap. Allow dough to rise at room temperature overnight, or until the dough has doubled in size.\nFlour a work surface and scrape dough from the bowl onto the surface. Divide dough into 4 even pieces about 220 grams a piece. Fold all sides of the dough balls into the middle and roll into taut balls. If dough is sticking at any point add more flour to your work surface to keep dough from sticking.\nAdd to a flour dusted proofing box (or rimmed baking sheet dusted with flour), cover, and let proof at room temperature for 30-45 minutes.\nAdd tomatoes from a can of whole peeled San Marzano tomatoes to a blender. Make sure to only use the flesh, not the juice from the can. Followed by garlic, olive oil, and salt.\nBlend on low until pureed and as smooth as possible.\nPreheat the pizza oven to 700\u00b0F (370\u00b0C).\nIf using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes.\nPlace a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently.\nQuarter turn the dough after each stretch, until you get roughly a 10 inch circle.\nTop with a few tablespoons of pizza sauce and spread, then evenly followed by torn mozzarella and basil leaves.\nPlace pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds.\nIf using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes.\nRemove from the oven and add a light drizzle of olive oil.\nIn a blender combine basil, parmesan, pine nuts, garlic and black pepper and pulse 4-6 times to break up all dry ingredients. Add a splash of water to help the mixture puree without making it runny.\nOnce ingredients are beginning to puree, turn the blender on all the way and slowly stream in olive oil. Blend until smooth\nTransfer to a bowl and season with salt.\nPreheat the pizza oven to 700\u00b0F (370\u00b0C).\nIf using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes.\nPlace a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently.\nQuarter turn the dough after each stretch, until you get roughly a 10 inch circle.\nTop with a few tablespoons of pesto and spread, then evenly followed by torn mozzarella, prosciutto, and sliced sundried tomato.\nPlace pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds.\nIf using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes.\nRemove from the oven and garnish with torn burrata, a drizzle of olive oil, and a few cracks of black pepper.\nIn a medium saucepan render pancetta with olive oil until browned and crispy, then add garlic and red pepper flakes. Saute for 30 seconds, or until garlic softens and becomes fragrant.\nAdd tomato paste to pan and cook until the paste darkens in color and stars to stick to the bottom of the pan\nDeglaze the pan with vodka and cook until the smell of alcohol no longer permeates from the pan.\nPour in crushed tomato and bring sauce to a boil. Once boiling, reduce heat to simmer and let cook until the sauce begins to thicken.\nStir in heavy cream and allow sauce to cool.\nPreheat the pizza oven to 700\u00b0F (370\u00b0C).\nIf using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes.\nPlace a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently.\nQuarter turn the dough after each stretch, until you get roughly a 10 inch circle.\nTop with a few tablespoons of vodka sauce and spread evenly. Follow that with grated low moisture mozzarella, and sliced pepperoni.\nPlace pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds.\nIf using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes.\nRemove from the oven and add a light drizzle of olive oil", "instructions_list": ["In a large mixing bowl, combine flour and salt. Mix by hand to fully incorporate.", "Heat water to 98\u00b0F (36\u00b0C). Once to temperature, whisk in yeast until dissolved.", "Add yeasted water mixture to flour mixture in bowl. Mix by hand until a shaggy dough has formed.", "Grease the bowl with olive oil to ensure the dough doesn't stick to the bowl, then tightly cover with plastic wrap. Allow dough to rise at room temperature overnight, or until the dough has doubled in size.", "Flour a work surface and scrape dough from the bowl onto the surface. Divide dough into 4 even pieces about 220 grams a piece. Fold all sides of the dough balls into the middle and roll into taut balls. If dough is sticking at any point add more flour to your work surface to keep dough from sticking.", "Add to a flour dusted proofing box (or rimmed baking sheet dusted with flour), cover, and let proof at room temperature for 30-45 minutes.", "Add tomatoes from a can of whole peeled San Marzano tomatoes to a blender. Make sure to only use the flesh, not the juice from the can. Followed by garlic, olive oil, and salt.", "Blend on low until pureed and as smooth as possible.", "Preheat the pizza oven to 700\u00b0F (370\u00b0C).", "If using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes.", "Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently.", "Quarter turn the dough after each stretch, until you get roughly a 10 inch circle.", "Top with a few tablespoons of pizza sauce and spread, then evenly followed by torn mozzarella and basil leaves.", "Place pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds.", "If using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes.", "Remove from the oven and add a light drizzle of olive oil.", "In a blender combine basil, parmesan, pine nuts, garlic and black pepper and pulse 4-6 times to break up all dry ingredients. Add a splash of water to help the mixture puree without making it runny.", "Once ingredients are beginning to puree, turn the blender on all the way and slowly stream in olive oil. Blend until smooth", "Transfer to a bowl and season with salt.", "Preheat the pizza oven to 700\u00b0F (370\u00b0C).", "If using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes.", "Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently.", "Quarter turn the dough after each stretch, until you get roughly a 10 inch circle.", "Top with a few tablespoons of pesto and spread, then evenly followed by torn mozzarella, prosciutto, and sliced sundried tomato.", "Place pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds.", "If using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes.", "Remove from the oven and garnish with torn burrata, a drizzle of olive oil, and a few cracks of black pepper.", "In a medium saucepan render pancetta with olive oil until browned and crispy, then add garlic and red pepper flakes. Saute for 30 seconds, or until garlic softens and becomes fragrant.", "Add tomato paste to pan and cook until the paste darkens in color and stars to stick to the bottom of the pan", "Deglaze the pan with vodka and cook until the smell of alcohol no longer permeates from the pan.", "Pour in crushed tomato and bring sauce to a boil. Once boiling, reduce heat to simmer and let cook until the sauce begins to thicken.", "Stir in heavy cream and allow sauce to cool.", "Preheat the pizza oven to 700\u00b0F (370\u00b0C).", "If using a home oven, place a baking stone, or overturned baking sheet into a cold oven. Then preheat the oven to its maximum temperature for 30 minutes.", "Place a dough round onto a generously floured pizza peel. Flour the top of the round and using a fist, punch down leaving a thin border, and leaving the dough on the counter, stretch the dough at opposing corners gently.", "Quarter turn the dough after each stretch, until you get roughly a 10 inch circle.", "Top with a few tablespoons of vodka sauce and spread evenly. Follow that with grated low moisture mozzarella, and sliced pepperoni.", "Place pizza in the oven using a flour dusted pizza peel, or any flat surface that the pizza will fit on such as a cutting board or plate. Cook for 20 seconds until one side begins to char. Quickly turn it 180 degrees and cook for another 20 seconds. Do a quarter turn on the pizza and cook for 15 more seconds.", "If using a home oven, place the pizza into a preheated oven onto the baking stone using a pizza peel and bake for 5-8 minutes.", "Remove from the oven and add a light drizzle of olive oil"], "language": "en", "nutrients": {}, "site_name": "Joshua Weissman", "title": "The Easiest Pizza Ever (3 Ways)"}
Pre-filing checks
The URL of the recipe(s) that are not being scraped correctly
...
The results you expect to see Probably one of two options, output as a list of recipes or having a instruction group similar to ingredient groups, but that then leads to nesting problems most likely The "weird" examples, where the structure is much different like the air fryer one above should probably just be user fixed, as overall the html is quite not fun to parse, and variations like that are probably overly challenging ...
The results (including any Python error messages) that you are seeing
Ramen Abbreviated:
Start of the instructions above, two different recipes Dashi and Shoyu.
Output from that part of the json:
Full outputs Ramen:
Pizza:
...