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+<!DOCTYPE html>
+<html>
+
+<head>
+    <title>Pizza</title>
+</head>
+
+<body>
+    <a href="../index.html">home</a>
+    <h1>Pizza</h1>
+    <h2>Ingredients</h2>
+    <ul>
+        <li>2 cups all-purpose flour</li>
+        <li>1 packet (2¼ tsp) active dry yeast</li>
+        <li>¾ cup warm water</li>
+        <li>1 tbsp olive oil</li>
+        <li>1 tsp sugar</li>
+        <li>1½ tsp salt</li>
+        <li>½ cup pizza sauce</li>
+        <li>1½ cups shredded mozzarella cheese</li>
+        <li>18 to 20 slices of pepperoni</li>
+        <li>Your choice of toppings (pepperoni, bell peppers, mushrooms, etc.)</li>
+    </ul>
+
+    <h2>Steps</h2>
+    <ol>
+        <li>In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.</li>
+        <li>Add flour, olive oil, and salt. Mix until a dough forms.</li>
+        <li>Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.</li>
+        <li>Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.</li>
+        <li>Preheat your oven to 475°F (245°C).</li>
+        <li>Punch down the dough and roll it out into a 12-inch circle. Place on a pizza pan or baking sheet.</li>
+        <li>Spread pizza sauce over the dough, leaving a small border for the crust.</li>
+        <li>Arrange pepperoni slices evenly over the sauce.</li>
+        <li>Sprinkle mozzarella cheese evenly over the sauce.</li>
+        <li>Add your favorite toppings.</li>
+        <li>Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.</li>
+        <li>Remove from the oven, let cool for a few minutes, slice, and enjoy!</li>
+    </ol>
+
+    <div>
+        <h2>Food Critic Review</h2>
+        <h4>
+            Chef Gerard Consuelo
+        </h4>
+        <p><strong>Food Critic Review:</strong> <em>This pizza is an absolute masterpiece.</em> This pizza is a classic favorite with its crispy crust and gooey, melted cheese. The pepperoni adds a nice salty kick that pairs perfectly with the tomato sauce.</p>
+        <p><strong>Recipe Lore:</strong> This pizza is said to have earned its reputation during a late-night bug fix, when it provided just enough motivation for one final compile. Chef Gerard Consuelo approves.</p>
+    </div>
+</body>
+
+</html>
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