Mealine: Alright, let’s turn your pizza night into a culinary symphony, no off-key notes allowed. First, dough: pre‑mix 500g flour, 300ml warm water, 7g dry yeast, 10g sugar, 2 tbsp olive oil, pinch of salt; knead until smooth, then let it double in a warm spot for 90 minutes—if it doesn’t, the night dies. Next, sauce: blend 400g canned tomatoes, 2 cloves garlic, 1 tsp oregano, a pinch of salt, cook for 20 minutes until thick; don’t let it evaporate or you’ll have a dry midnight snack. Toppings: classic pepperoni, sliced mushrooms, bell peppers, olives—arrange them in a color wheel to keep the eye happy. Cheese: a generous sprinkle of mozzarella and a dash of parmesan for depth. Assembly: spread sauce, cheese, toppings, bake at 220°C for 12–15 minutes until the crust is golden and the cheese bubbles—no burning, that’s culinary tragedy. Drinks: a chilled glass of rosé or a craft soda to keep the palate fresh. Timing: start dough 2 hours before, sauce 1 hour, prep toppings 30 minutes, bake 12 minutes, plate, and serve. If the oven misbehaves, have a backup: a toaster oven or a grill—it’s a disaster rehearsal. Let’s keep the chaos at bay, and if someone spills sauce, we’ll turn that into an avant‑garde pasta sauce—planned, not accidental. Ready? The kitchen is your stage, but the audience—your friends—are expecting a flawless encore.