diff --git a/recipes/pizza.html b/recipes/pizza.html
index dc2be11..15b70d8 100644
--- a/recipes/pizza.html
+++ b/recipes/pizza.html
@@ -2,47 +2,41 @@
 title: Pizza
 description: 
 published: 1
-date: 2024-05-07T18:41:02.400Z
+date: 2024-05-07T18:41:19.682Z
 tags: 
 editor: ckeditor
 dateCreated: 2024-03-31T06:23:53.404Z
 -->
 
-<h1 class="toc-header" id="sourdough-starter"> Sourdough starter</h1>
-<p><a class="is-external-link" href="https://www.youtube.com/watch?v=sTAiDki7AQA&amp;list=PL4WiRZw8bmXsPMMqSf8Ei3XtGkV88Ln3J">https://www.youtube.com/watch?v=sTAiDki7AQA&amp;list=PL4WiRZw8bmXsPMMqSf8Ei3XtGkV88Ln3J</a></p>
-<h1 class="toc-header" id="sourdough-pizza"> Sourdough Pizza</h1>
-<p><a class="is-external-link" href="https://www.youtube.com/watch?v=yMfOyJeIz8c">https://www.youtube.com/watch?v=yMfOyJeIz8c</a></p>
-<p>Ingredients you'll need:<br>
-Dough-<br>
-655g 00 type flour or all purpose flour<br>
-45g whole wheat flour<br>
-14g fine sea salt<br>
-98g mature sourdough starter<br>
-490g water @ 90F</p>
-<p>Sauce -<br>
-28 oz can peeled san marzano tomatoes, drained<br>
-2 cloves garlic peeled<br>
-2 tablespoons olive oil<br>
-salt to taste</p>
-<p>Sample Schedule for this recipe:<br>
-4:00 P.M Mix your dough</p>
+<h1>Sourdough starter</h1>
+<p><a href="https://www.youtube.com/watch?v=sTAiDki7AQA&amp;list=PL4WiRZw8bmXsPMMqSf8Ei3XtGkV88Ln3J">https://www.youtube.com/watch?v=sTAiDki7AQA&amp;list=PL4WiRZw8bmXsPMMqSf8Ei3XtGkV88Ln3J</a></p>
+<h1>Sourdough Pizza</h1>
+<p><a href="https://www.youtube.com/watch?v=yMfOyJeIz8c">https://www.youtube.com/watch?v=yMfOyJeIz8c</a></p>
+<p>Ingredients you'll need:<br>Dough-<br>655g 00 type flour or all purpose flour<br>45g whole wheat flour<br>14g fine sea salt<br>98g mature sourdough starter<br>490g water @ 90F</p>
+<p>Sauce -<br>28 oz can peeled san marzano tomatoes, drained<br>2 cloves garlic peeled<br>2 tablespoons olive oil<br>salt to taste</p>
+<p>Sample Schedule for this recipe:<br>4:00 P.M Mix your dough</p>
 <ul>
-<li>use hands for Rubo(?) method to develop gluten strength for 5-8 min until dough looks smooth</li>
+  <li>use hands for Rubo(?) method to develop gluten strength for 5-8 min until dough looks smooth</li>
 </ul>
 <p>4:10 P.M. Bulk ferment</p>
 <ul>
-<li>every 30 min stretch-and-fold from four sides 3 times</li>
-<li>let rest for remaining time</li>
-<li>after bulk ferment use bench scraper due to stickiness) and rotate dough on wor bench</li>
-<li>place dough in oiled bowl</li>
+  <li>every 30 min stretch-and-fold from four sides 3 times</li>
+  <li>let rest for remaining time</li>
+  <li>after bulk ferment use bench scraper due to stickiness) and rotate dough on wor bench</li>
+  <li>place dough in oiled bowl</li>
 </ul>
-<p>6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)<br>
-next day</p>
+<p>6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)<br>next day</p>
 <p>8:40 A.M Shape dough balls</p>
 <ul>
-<li>divide dough into 4 pieces</li>
-<li>form ball and pinch to close it on one side. this side should be faced down</li>
-<li>place balls on oiled baking pan</li>
+  <li>divide dough into 4 pieces</li>
+  <li>form ball and pinch to close it on one side. this side should be faced down</li>
+  <li>place balls on oiled baking pan</li>
 </ul>
-<p>8:50 A.M. Proof dough balls 5 hours at 70-75F<br>
-1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.</p>
+<p>8:50 A.M. Proof dough balls 5 hours at 70-75F<br>1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.</p>
+<p>&nbsp;</p>
+<figure class="image"><img src="https://alexandracooks.com/wp-content/uploads/2020/04/mixeddough_alexandraskitchen.jpg" alt="Sourdough pizza dough just mixed."></figure>
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+<p>&nbsp;</p>