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Crafting six distinct pizzas begins with gathering fresh ingredients and preheating the oven to 475°F. For a classic Margherita, stretch dough into a thin circle, spread San Marzano tomato sauce, then layer fresh mozzarella slices and basil leaves. Drizzle olive oil, sprinkle salt, and bake for 12 minutes until bubbly. Next, a spicy Pepperoni pizza: slather dough with robust marinara, blanket it with shredded low-moisture mozzarella, then artfully arrange cupping pepperoni. Finish with grated Parmesan and red pepper flakes before baking for 14 minutes. BBQ Chicken pizza starts with brushing dough with smoky barbecue sauce. Top with cooked shredded chicken, thinly sliced red onions, and a mix of mozzarella and sharp cheddar. After 13 minutes in the oven, garnish with fresh cilantro. For the Veggie Supreme, spread garlic-herb sauce over dough, then pile on diced bell peppers, mushrooms, olives, spinach, and red onions. Mix mozzarella and feta, bake 15 minutes, then add arugula post-oven. Hawaiian lovers combine tomato sauce with mozzarella, then layer Canadian bacon and juicy pineapple chunks. A sprinkle of smoked paprika before a 13-minute bake balances sweet and savory. Finally, the Meat Lover’s beast: slather dough with tomato sauce, then heap crumbled sausage, pepperoni, bacon bits, and ground beef under a mountain of mozzarella-provolone blend. Bake 16 minutes for maximum crisp. Let each pizza cool slightly before slicing—experiment with herb-infused oils or hot honey drizzles to elevate flavors.
