diff --git a/content/wholemeal-wheat-flour-pizza-dough.md b/content/wholemeal-wheat-flour-pizza-dough.md
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+---
+title: Wholemeal Wheat Flour Pizza Dough
+tags: ['wholemeal', 'pizza', 'dough', 'italian']
+date: 2022-07-13
+author: "leo-meinel"
+---
+
+![Wholemeal-Wheat-Flour-Pizza-Dough](/pix/wholemeal-wheat-flour-pizza-dough.webp)
+
+One portion(~200g dough) should be enough to make a pizza.
+The pizza is baked in the oven at 250°C/482°F on a baking tray covered with olive oil for 10 minutes.
+The dough can be stored in the refrigerator for ~2 days.
+For it to last longer, it should be stored in the freezer.
+
+- ⏲️ Prep time: 70 min
+- 🍳 Cook time: 10 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 500g flour (Wholemeal Wheat Flour)
+- 280ml lukewarm water
+- 8g dry yeast
+- 3.5 spoon olive oil
+- 1.5 teaspoon salt
+
+## Directions
+
+1. Combine all the ingredients in a bowl and knead into a dough.
+2. Let it rest for ~60 minutes somewhere lukewarm
diff --git a/data/authors/leo-meinel.json b/data/authors/leo-meinel.json
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+{
+  "name": "Leopold Johannes Meinel",
+  "email": "leo@meinel.dev",
+  "btc": "33Sa47CaSF2WAiLsRkbmQZ1aUhaxVMV9vE",
+  "xmr": "898NLEjT1Z9XjZvKrD1BuTJAytui4B5soDMsqyJCf5BY7Zfc11opn4kKVCivFY8BHwEGPF6bmYJkbB1sDv9xqvyU7NKQkYj",
+  "eth": "0x851742aac03440b6a56e186fab617c76ce61d9f8",
+}
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