diff --git a/recipes/pizza.md b/recipes/pizza.md
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 title: Pizza
 description: 
 published: 1
-date: 2024-03-31T06:23:53.404Z
+date: 2024-05-07T18:31:21.568Z
 tags: 
 editor: markdown
 dateCreated: 2024-03-31T06:23:53.404Z
 ---
 
-# Header
-Your content here
\ No newline at end of file
+# Sourdough starter
+https://www.youtube.com/watch?v=sTAiDki7AQA&list=PL4WiRZw8bmXsPMMqSf8Ei3XtGkV88Ln3J
+
+
+
+# Sourdough Pizza
+
+https://www.youtube.com/watch?v=yMfOyJeIz8c
+
+Ingredients you'll need:
+Dough-
+655g 00 type flour or all purpose flour
+45g whole wheat flour
+14g fine sea salt
+98g mature sourdough starter
+490g water @ 90F
+
+Sauce -
+28 oz can peeled san marzano tomatoes, drained
+2 cloves garlic peeled
+2 tablespoons olive oil
+salt to taste
+
+Sample Schedule for this recipe: 
+4:00 P.M Mix your dough
+- use hands for Rubo(?) method to develop gluten strength for 5-8 min until dough looks smooth
+
+4:10 P.M. Bulk ferment
+- every 30 min stretch-and-fold from four sides 3 times
+- let rest for remaining time
+- after bulk ferment use bench scraper due to stickiness) and rotate dough on wor bench
+- place dough in oiled bowl
+
+6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)
+next day
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+
+8:40 A.M Shape dough balls
+- divide dough into 4 pieces
+- form ball and pinch to close it on one side. this side should be faced down
+- place balls on oiled baking pan 
+
+8:50 A.M. Proof dough balls 5 hours at 70-75F
+1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.
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