Getting Started:Please make sure your work area is covered and you are not working on an unprotected surface. We recommend working on the Sculpey® Work ‘n Bake Clay Mat, wax paper, metal baking sheet, or disposable foil. Uncured clay may damage unprotected furniture or finished surfaces. Be sure to cover your crafting area appropriately.Start with clean hands, unwrap and knead clay until soft and smooth, or condition by running clay though a Pasta Machine. We recommend using a designated machine for clay purposes only. When working with multiple colors, clean hands with soap and water or baby wipes (we have found that baby wipes work best) before switching colors. Shape clay, pressing pieces firmly together. Wash hands after use. Baking:Begin by preheating oven to 275 °F (130 °C). After you are done creating; for best results bake clay on an oven-proof surface such metal, aluminum foil, an index card or the Sculpey®® Clay Mat at 275 °F (130 °C) for 15 minutes per ¼" (6 mm) thickness according to package directions. Oven safe glass or ceramic surfaces are also acceptable for baking; however please note that the baking times may take longer as the glass or ceramic surfaces take longer to heat up. For best baking results, use an oven thermometer. DO NOT USE MICROWAVE OVEN. DO NOT EXCEED THE ABOVE TEMPERATURE OR RECOMMENDED BAKING TIME.
Make pizza crust from Gold triangles. Flatten the triangles with your fingers leaving a thick ridge across the back for the crust.
Pinch very thin layers of pizza sauce from Red Hot Red. Place on top of the crust.
Pinch very thin layers of cheese from Lemonade. Put the cheese on top of the sauce. Add very thin splotches of more cheese with Yellow. Gently smear the Yellow cheese into the lighter cheese.
Pinch very flat pieces of pepperoni from Red Hot Red and add them randomly to your pizza slices.
Add little slivers of green pepper. Add little blobs of sausage and texture them with the Blunt Point Tool.
Trim the sides of the pizza slices with the Knife Tool as shown so you can see the layers and make them look like they’ve been cut with a pizza cutter.
Push an eye pin into the top of each slice. I sink the eye pins in until the bottom of the loop is just barely sunk into the clay, then pinch the clay to secure. Make sure the loops are open enough to insert the ear wire after baking. Bake following the baking instructions. When the slices are completely cool, open the loop on the ear wire with pliers, insert the eye pin loop, and close the ear wire.
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