During this quarantine period, we all became bakers and pizza makers. I am one of those... I received a Sourdough starter in February during a lunch where we made homemade tagliatelle. I really thought I would have killed it in a couple of days but guess what... it's April and he's in perfect shape. There are so many recipes out there that the choice becomes overwhelming. I experimented tons of them ending up with uncooked or burnt dough, flat pizza etc. You also need to pick