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 𝑵𝒆𝒂𝒑𝒐𝒍𝒊𝒕𝒂𝒏 𝑷𝒊𝒛𝒛𝒂 𝒊𝒔 𝒐𝒏𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒐𝒍𝒅𝒆𝒔𝒕 𝒂𝒏𝒅 𝒎𝒐𝒔𝒕 𝒕𝒓𝒂𝒅𝒊𝒕𝒊𝒐𝒏𝒂𝒍𝒊𝒔𝒕 𝒇𝒐𝒐𝒅 𝒊𝒏 𝑰𝒕𝒂𝒍𝒚, 𝒊𝒕 𝒊𝒔 𝒐𝒏𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒓𝒂𝒓𝒆𝒔𝒕 𝒐𝒇 𝒅𝒊𝒔𝒉 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒂𝒓𝒕 𝒐𝒇 𝒎𝒂𝒌𝒊𝒏𝒈 𝒕𝒉𝒊𝒔 𝒑𝒊𝒛𝒛𝒂 𝒊𝒔 𝒍𝒊𝒔𝒕𝒆𝒅 𝒊𝒏 𝑼𝑵𝑬𝑺𝑪𝑶'𝒔 "𝑰𝒏𝒕𝒂𝒏𝒈𝒊𝒃𝒍𝒆 𝑪𝒖𝒍𝒕𝒖𝒓𝒂𝒍 𝑯𝒆𝒓𝒊𝒕𝒂𝒈𝒆" 𝒔𝒉𝒐𝒖𝒍𝒅 𝒕𝒆𝒍𝒍 𝒚𝒐𝒖 𝒕𝒉𝒂𝒕 𝒊𝒇 𝒚𝒐𝒖 𝒂𝒓𝒆 𝒈𝒐𝒊𝒏𝒈 𝒕𝒐 𝒎𝒂𝒌𝒆 𝒊𝒕, 𝒎𝒂𝒌𝒆 𝒊𝒕 𝒂𝒖𝒕𝒉𝒆𝒏𝒕𝒊𝒄.

𝑼𝒏𝒇𝒐𝒓𝒕𝒖𝒏𝒂𝒕𝒆𝒍𝒚 𝒘𝒊𝒕𝒉 𝑪𝒐𝒗𝒊𝒅-19 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒍𝒐𝒄𝒌𝒅𝒐𝒘𝒏 𝒘𝒆 𝒂𝒓𝒆 𝒇𝒂𝒄𝒊𝒏𝒈 𝒉𝒆𝒓𝒆 𝒊𝒏 𝑵𝑺𝑾 𝒂𝒔 𝒘𝒆𝒍𝒍 𝒂𝒔 𝒕𝒉𝒆 𝒃𝒐𝒓𝒅𝒆𝒓 𝒄𝒍𝒐𝒔𝒆𝒅 𝒔𝒊𝒏𝒄𝒆 𝒇𝒐𝒓𝒆𝒗𝒆𝒓, 𝒔𝒐 𝒇𝒐𝒓𝒈𝒊𝒗𝒆 𝒎𝒆 𝒊𝒇 𝑰 𝒖𝒔𝒆 𝒅𝒊𝒇𝒇𝒆𝒓𝒆𝒏𝒕 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔 𝒂𝒔 𝑰 𝒘𝒐𝒏'𝒕 𝒃𝒆 𝒈𝒆𝒕𝒕𝒊𝒏𝒈 𝒕𝒉𝒆 𝑺𝒂𝒏 𝑴𝒂𝒓𝒛𝒂𝒏𝒐 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔 𝒐𝒓 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔 𝒕𝒉𝒂𝒕 𝒈𝒓𝒐𝒘 𝒐𝒏 𝒗𝒐𝒍𝒄𝒂𝒏𝒊𝒄 𝒑𝒍𝒂𝒊𝒏𝒔 𝒐𝒇 𝑴𝒐𝒖𝒏𝒕 𝑽𝒆𝒔𝒖𝒗𝒊𝒖𝒔 𝒕𝒐 𝒎𝒂𝒌𝒆 𝒕𝒉𝒆 𝒔𝒂𝒖𝒄𝒆.

𝑷𝒓𝒆𝒑 𝑻𝒊𝒎𝒆: 15 𝒎𝒊𝒏𝒖𝒕𝒆𝒔

𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑻𝒊𝒎𝒆: 45 𝒎𝒊𝒏𝒖𝒕𝒆𝒔

𝑨𝒅𝒅𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝑻𝒊𝒎𝒆: 8 𝑯𝒐𝒖𝒓𝒔 𝒐𝒓 𝑶𝒗𝒆𝒓𝒏𝒊𝒈𝒉𝒕 𝒇𝒐𝒓 𝑷𝒊𝒛𝒛𝒂 𝑫𝒐𝒖𝒈𝒉

𝑺𝒆𝒓𝒗𝒊𝒏𝒈𝒔: 4

ɪɴɢʀᴇᴅɪᴇɴᴛꜱ:

ᴘɪᴢᴢᴀ ʙᴀꜱᴇ:

• 4 ᴄᴜᴘꜱ ᴏꜰ 00 ᴘɪᴢᴢᴀ ꜰʟᴏᴜʀ • 1 ᴛᴀʙʟᴇꜱᴘᴏᴏɴ ᴀɴᴅ 3/4 ᴛᴇᴀꜱᴘᴏᴏɴ ᴏꜰ ʙʀᴇᴡᴇʀ'ꜱ ʏᴇᴀꜱᴛ • 2/3 ᴛᴀʙʟᴇꜱᴘᴏᴏɴ ᴏꜰ ꜱᴀʟᴛ • 2 ᴛᴀʙʟᴇꜱᴘᴏᴏɴꜱ ᴏꜰ ᴇxᴛʀᴀ-ᴠɪʀɢɪɴ ᴏʟɪᴠᴇ ᴏɪʟ • 2 ᴄᴜᴘꜱ ᴏꜰ ʟᴜᴋᴇᴡᴀʀᴍ ᴡᴀᴛᴇʀ

ꜱᴀᴜᴄᴇ:

• 350-400ɢ ᴏꜰ ᴄᴀɴɴᴇᴅ ᴛᴏᴍᴀᴛᴏᴇꜱ • 1 ᴛᴀʙʟᴇꜱᴘᴏᴏɴ ᴏꜰ ᴇxᴛʀᴀ-ᴠɪʀɢɪɴ ᴏʟɪᴠᴇ ᴏɪʟ • 1 ꜱᴍᴀʟʟ ɢᴀʀʟɪᴄ ᴄʟᴏᴠᴇ • 1/2 ᴛᴇᴀꜱᴘᴏᴏɴ ᴅʀɪᴇᴅ ᴏʀᴇɢᴀɴᴏ • 1/2 ᴛᴇᴀꜱᴘᴏᴏɴ ᴋᴏꜱʜᴇʀ ꜱᴀʟᴛ

ᴄʜᴇᴇꜱᴇ:

• 80ɢ ᴏʀ 3/4 ᴄᴜᴘ ᴏꜰ ᴍᴏᴢᴢᴀʀᴇʟʟᴀ, ꜱʜʀᴇᴅᴅᴇᴅ

𝑷𝒓𝒆𝒑𝒂𝒓𝒂𝒕𝒊𝒐𝒏:

𝑺𝒕𝒆𝒑 1: 𝑭𝒊𝒓𝒔𝒕, 𝒘𝒆 𝒂𝒓𝒆 𝒈𝒐𝒊𝒏𝒈 𝒕𝒐 𝒎𝒂𝒌𝒆 𝒕𝒉𝒆 𝒃𝒂𝒔𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒑𝒊𝒛𝒛𝒂, 𝒔𝒐 𝒑𝒐𝒖𝒓 𝒊𝒏 𝒕𝒉𝒆 𝒍𝒖𝒌𝒆𝒘𝒂𝒓𝒎 𝒘𝒂𝒕𝒆𝒓 𝒊𝒏𝒕𝒐 𝒂 𝒍𝒂𝒓𝒈𝒆 𝒃𝒐𝒘𝒍 𝒂𝒏𝒅 𝒂𝒅𝒅 𝒂𝒃𝒐𝒖𝒕 10𝒈 𝒐𝒇 𝒔𝒂𝒍𝒕, 𝒈𝒓𝒂𝒅𝒖𝒂𝒍𝒍𝒚 𝒎𝒊𝒙 𝒊𝒏 𝒉𝒂𝒏𝒅𝒇𝒖𝒍 𝒐𝒇 𝒇𝒍𝒐𝒖𝒓 𝒃𝒖𝒕 𝒏𝒐𝒕 𝒕𝒐𝒐 𝒎𝒖𝒄𝒉 𝒕𝒐 𝒃𝒓𝒆𝒂𝒌 𝒕𝒉𝒆 𝒘𝒂𝒕𝒆𝒓, 𝒔𝒕𝒂𝒓𝒕 𝒕𝒐 𝒎𝒊𝒙 𝒊𝒕 𝒘𝒆𝒍𝒍 𝒂𝒔 𝒊𝒕 𝒕𝒖𝒓𝒏𝒔 𝒊𝒏𝒕𝒐 𝒂 𝒃𝒂𝒕𝒕𝒆𝒓, 𝒂𝒅𝒅 𝒊𝒏 𝒕𝒉𝒆 𝒚𝒆𝒂𝒔𝒕 𝒂𝒏𝒅 𝒍𝒆𝒂𝒗𝒆 𝒊𝒕 𝒇𝒐𝒓 𝒂 𝒎𝒊𝒏𝒖𝒕𝒆 𝒐𝒓 𝒕𝒘𝒐. 𝑵𝒐𝒘 𝒎𝒊𝒙 𝒊𝒏 𝒕𝒉𝒆 𝒓𝒆𝒎𝒂𝒊𝒏𝒊𝒏𝒈 𝒇𝒍𝒐𝒖𝒓 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒊𝒔 𝒔𝒐𝒇𝒕.

𝑺𝒕𝒆𝒑 2: 𝑼𝒔𝒆 𝒂𝒅𝒅𝒊𝒕𝒊𝒐𝒏𝒂𝒍 𝒇𝒍𝒐𝒖𝒓 𝒐𝒏𝒕𝒐 𝒂 𝒄𝒍𝒆𝒂𝒏 𝒔𝒖𝒓𝒇𝒂𝒄𝒆 𝒂𝒏𝒅 𝒌𝒏𝒆𝒂𝒅 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒇𝒐𝒓 𝒂𝒃𝒐𝒖𝒕 15-20 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒐𝒓 𝒂𝒕 𝒍𝒆𝒂𝒔𝒕 𝒖𝒏𝒕𝒊𝒍 𝒊𝒕 𝒃𝒆𝒄𝒐𝒎𝒆𝒔 𝒔𝒎𝒐𝒐𝒕𝒉, 𝒐𝒓 𝒖𝒏𝒍𝒆𝒔𝒔 𝒚𝒐𝒖 𝒉𝒂𝒗𝒆 𝒐𝒏𝒆 𝒕𝒉𝒐𝒔𝒆 𝒅𝒐𝒖𝒈𝒉𝒔 𝒎𝒊𝒙𝒆𝒓 𝒊𝒕 𝒘𝒊𝒍𝒍 𝒑𝒓𝒐𝒃𝒂𝒃𝒍𝒚 𝒔𝒂𝒗𝒆 𝒉𝒂𝒍𝒇 𝒚𝒐𝒖𝒓 𝒕𝒊𝒎𝒆. 𝑵𝒐𝒘 𝒚𝒐𝒖 𝒏𝒆𝒆𝒅 𝒕𝒐 𝒑𝒓𝒐𝒗𝒆 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉, 𝒊𝒕 𝒊𝒔 𝒐𝒏𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒕𝒆𝒄𝒉𝒏𝒊𝒒𝒖𝒆 𝒘𝒉𝒊𝒄𝒉 𝒂𝒍𝒍𝒐𝒘𝒔 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒕𝒐 𝒓𝒊𝒔𝒆, 𝒔𝒐 𝒑𝒍𝒂𝒄𝒆 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒊𝒏 𝒂 𝒇𝒍𝒐𝒖𝒓𝒆𝒅 𝒃𝒐𝒘𝒍, 𝒄𝒐𝒗𝒆𝒓 𝒊𝒕 𝒘𝒊𝒕𝒉 𝒂 𝒄𝒍𝒆𝒂𝒏 𝒅𝒂𝒎𝒑 𝒕𝒐𝒘𝒆𝒍 𝒂𝒏𝒅 𝒑𝒓𝒐𝒐𝒇 𝒊𝒕 𝒇𝒐𝒓 𝒂𝒏 𝒉𝒐𝒖𝒓 𝒐𝒓 𝒂𝒕 𝒍𝒆𝒂𝒔𝒕 𝒖𝒏𝒕𝒊𝒍 𝒕𝒉𝒆 𝒔𝒊𝒛𝒆 𝒐𝒇 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒅𝒐𝒖𝒃𝒍𝒆𝒔.

𝑺𝒕𝒆𝒑 3: 𝑰𝒕'𝒔 𝒕𝒊𝒎𝒆 𝒕𝒐 𝒈𝒊𝒗𝒆 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒂 𝒔𝒉𝒂𝒑𝒆 𝒃𝒖𝒕 𝒃𝒆𝒇𝒐𝒓𝒆 𝒕𝒉𝒂𝒕 𝒚𝒐𝒖 𝒏𝒆𝒆𝒅 𝒕𝒐 𝒌𝒏𝒐𝒄𝒌 𝒕𝒉𝒆 𝒂𝒊𝒓 𝒐𝒖𝒕 𝒐𝒇 𝒊𝒕, 𝒔𝒐 𝒑𝒖𝒕 𝒚𝒐𝒖𝒓 𝒇𝒊𝒔𝒕𝒔 𝒕𝒐 𝒈𝒐𝒐𝒅 𝒖𝒔𝒆, 𝒐𝒏𝒄𝒆 𝒕𝒉𝒂𝒕'𝒔 𝒅𝒐𝒏𝒆 𝒓𝒐𝒍𝒍 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒊𝒏 𝒕𝒉𝒆 𝒔𝒉𝒂𝒑𝒆 𝒐𝒇 𝒂 𝒔𝒂𝒖𝒔𝒂𝒈𝒆 𝒂𝒏𝒅 𝒕𝒉𝒆𝒏 𝒄𝒉𝒐𝒑 𝒕𝒉𝒆𝒎 𝒊𝒏𝒕𝒐 𝒆𝒒𝒖𝒂𝒍 𝒑𝒊𝒆𝒄𝒆𝒔 𝒂𝒏𝒅 𝒓𝒐𝒍𝒍 𝒕𝒉𝒆𝒎 𝒊𝒏𝒕𝒐 𝒂 𝒃𝒂𝒍𝒍, 𝒔𝒕𝒓𝒆𝒕𝒄𝒉𝒊𝒏𝒈 𝒕𝒉𝒆 𝒆𝒅𝒈𝒆𝒔 𝒖𝒏𝒅𝒆𝒓𝒏𝒆𝒂𝒕𝒉. 𝑷𝒍𝒂𝒄𝒆 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒐𝒏 𝒂𝒏 𝒐𝒊𝒍 𝒕𝒓𝒂𝒚, 𝒅𝒓𝒊𝒛𝒛𝒍𝒆 𝒊𝒕 𝒘𝒊𝒕𝒉 𝒐𝒊𝒍, 𝒄𝒐𝒗𝒆𝒓 𝒘𝒊𝒕𝒉 𝒂 𝒄𝒍𝒊𝒏𝒈 𝒇𝒊𝒍𝒎 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒕𝒐𝒘𝒆𝒍 𝒂𝒏𝒅 𝒑𝒓𝒐𝒐𝒇 𝒊𝒕 𝒐𝒗𝒆𝒓𝒏𝒊𝒈𝒉𝒕 𝒊𝒏 𝒂 𝒇𝒓𝒊𝒅𝒈𝒆 𝒐𝒓 𝒇𝒐𝒓 𝒂𝒕 𝒍𝒆𝒂𝒔𝒕 8 𝒉𝒐𝒖𝒓𝒔 𝒅𝒆𝒑𝒆𝒏𝒅𝒊𝒏𝒈 𝒐𝒏 𝒘𝒉𝒆𝒏 𝒚𝒐𝒖 𝒔𝒕𝒂𝒓𝒕𝒆𝒅 𝒎𝒂𝒌𝒊𝒏𝒈 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉.

𝑺𝒕𝒆𝒑 4: 𝑷𝒓𝒆𝒉𝒆𝒂𝒕 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏 𝒕𝒐 240º𝑪 𝒂𝒏𝒅 𝒑𝒍𝒂𝒄𝒆 𝒕𝒉𝒆 𝒑𝒊𝒛𝒛𝒂 𝒔𝒕𝒐𝒏𝒆 𝒊𝒏𝒔𝒊𝒅𝒆. 𝑴𝒂𝒌𝒆 𝒔𝒖𝒓𝒆 𝒕𝒐 𝒓𝒆𝒎𝒐𝒗𝒆 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒇𝒓𝒐𝒎 𝒕𝒉𝒆 𝒇𝒓𝒊𝒅𝒈𝒆, 𝒍𝒆𝒕 𝒊𝒕 𝒓𝒆𝒔𝒕 𝒇𝒐𝒓 30 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒐𝒓 𝒂𝒕 𝒍𝒆𝒂𝒔𝒕 𝒖𝒏𝒕𝒊𝒍 𝒊𝒕 𝒄𝒐𝒎𝒆𝒔 𝒕𝒐 𝒓𝒐𝒐𝒎 𝒕𝒆𝒎𝒑𝒆𝒓𝒂𝒕𝒖𝒓𝒆, 𝒑𝒍𝒂𝒄𝒆 𝒊𝒕 𝒐𝒏 𝒂 𝒍𝒊𝒈𝒉𝒕𝒍𝒚 𝒇𝒍𝒐𝒖𝒓𝒆𝒅 𝒔𝒖𝒓𝒇𝒂𝒄𝒆 𝒄𝒐𝒗𝒆𝒓𝒆𝒅 𝒘𝒊𝒕𝒉 𝒂 𝒕𝒐𝒘𝒆𝒍 𝒃𝒆𝒇𝒐𝒓𝒆 𝒘𝒆 𝒄𝒂𝒏 𝒔𝒕𝒂𝒓𝒕 𝒔𝒕𝒓𝒆𝒕𝒄𝒉𝒊𝒏𝒈.

𝑺𝒕𝒆𝒑 5: 𝑾𝒉𝒊𝒍𝒆 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏 𝒊𝒔 𝒈𝒆𝒕𝒕𝒊𝒏𝒈 𝒓𝒆𝒂𝒅𝒚, 𝒚𝒐𝒖 𝒄𝒂𝒏 𝒇𝒐𝒄𝒖𝒔 𝒐𝒏 𝒎𝒂𝒌𝒊𝒏𝒈 𝒕𝒉𝒆 𝒑𝒊𝒛𝒛𝒂 𝒔𝒂𝒖𝒄𝒆, 𝒔𝒐 𝒄𝒖𝒕 𝒕𝒉𝒆 𝒈𝒂𝒓𝒍𝒊𝒄 𝒊𝒏𝒕𝒐 𝒇𝒆𝒘 𝒓𝒐𝒖𝒈𝒉 𝒑𝒊𝒆𝒄𝒆𝒔, 𝒅𝒐𝒏'𝒕 𝒎𝒊𝒏𝒄𝒆 𝒊𝒕, 𝒑𝒍𝒂𝒄𝒆 𝒂𝒍𝒍 𝒕𝒉𝒆 𝒊𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔 𝒊𝒏 𝒂 𝒃𝒍𝒆𝒏𝒅𝒆𝒓, 𝒃𝒍𝒆𝒏𝒅 𝒊𝒕 𝒖𝒏𝒕𝒊𝒍 𝒊𝒕 𝒊𝒔 𝒇𝒖𝒍𝒍𝒚 𝒄𝒐𝒎𝒃𝒊𝒏𝒆𝒅.

𝑺𝒕𝒆𝒑 6: 𝑰𝒇 𝒚𝒐𝒖 𝒅𝒐 𝒏𝒐𝒕 𝒑𝒓𝒆𝒇𝒆𝒓 𝒔𝒉𝒓𝒆𝒅𝒅𝒆𝒅 𝒄𝒉𝒆𝒆𝒔𝒆, 𝒔𝒍𝒊𝒄𝒆 𝒎𝒐𝒛𝒛𝒂𝒓𝒆𝒍𝒍𝒂 𝒊𝒏𝒕𝒐 1/4 𝒊𝒏𝒄𝒉 𝒕𝒉𝒊𝒄𝒌 𝒑𝒊𝒆𝒄𝒆𝒔, 𝒚𝒐𝒖 𝒅𝒐𝒏'𝒕 𝒘𝒂𝒏𝒕 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒆 𝒕𝒐 𝒉𝒂𝒗𝒆 𝒕𝒐𝒐 𝒎𝒖𝒄𝒉 𝒎𝒐𝒊𝒔𝒕𝒖𝒓𝒆.

𝑺𝒕𝒆𝒑 7: 𝑾𝒉𝒆𝒏 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏 𝒊𝒔 𝒓𝒆𝒂𝒅𝒚, 𝒔𝒕𝒓𝒆𝒕𝒄𝒉 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒃𝒂𝒍𝒍 𝒊𝒏𝒕𝒐 𝒂 𝒇𝒂𝒕 𝒓𝒐𝒖𝒏𝒅 𝒅𝒊𝒔𝒄, 𝒑𝒊𝒄𝒌 𝒊𝒕 𝒖𝒑 𝒂𝒏𝒅 𝒈𝒆𝒏𝒕𝒍𝒚 𝒕𝒖𝒓𝒏 𝒂𝒏𝒅 𝒔𝒕𝒓𝒆𝒕𝒄𝒉 𝒊𝒕, 𝒇𝒍𝒊𝒑 𝒊𝒕 𝒔𝒆𝒗𝒆𝒓𝒂𝒍 𝒕𝒊𝒎𝒆𝒔 𝒂𝒏𝒅 𝒂𝒅𝒅𝒊𝒏𝒈 𝒂 𝒑𝒊𝒏𝒄𝒉 𝒐𝒇 𝒇𝒍𝒐𝒖𝒓 𝒊𝒇 𝒚𝒐𝒖 𝒕𝒉𝒊𝒏𝒌 𝒊𝒕 𝒊𝒔 𝒔𝒕𝒊𝒄𝒌𝒚, 𝒕𝒉𝒆𝒏 𝒑𝒍𝒂𝒄𝒆 𝒊𝒕 𝒐𝒏 𝒂 𝒇𝒍𝒐𝒖𝒓𝒆𝒅 𝒑𝒊𝒛𝒛𝒂 𝒑𝒂𝒅𝒅𝒍𝒆, 𝒎𝒂𝒌𝒆 𝒔𝒖𝒓𝒆 𝒕𝒉𝒆 𝒄𝒐𝒓𝒏𝒊𝒄𝒊𝒐𝒏𝒆 𝒐𝒓 𝒔𝒊𝒎𝒑𝒍𝒆 𝒕𝒆𝒓𝒎𝒔 𝒐𝒖𝒕𝒆𝒓 𝒓𝒊𝒏𝒈 𝒐𝒇 𝒕𝒉𝒆 𝒑𝒊𝒛𝒛𝒂 𝒊𝒔 𝒍𝒊𝒕𝒕𝒍𝒆 𝒕𝒉𝒊𝒄𝒌𝒆𝒓. 𝑷𝒖𝒍𝒍 𝒊𝒕 𝒊𝒏𝒕𝒐 𝒔𝒉𝒂𝒑𝒆 𝒂𝒏𝒅 𝒈𝒊𝒗𝒆 𝒊𝒕 𝒂 𝒋𝒊𝒈𝒈𝒍𝒆 𝒕𝒐 𝒎𝒂𝒌𝒆 𝒔𝒖𝒓𝒆 𝒊𝒕'𝒔 𝒇𝒓𝒆𝒆 𝒎𝒐𝒗𝒊𝒏𝒈.

𝑺𝒕𝒆𝒑 8: 𝑺𝒑𝒓𝒆𝒂𝒅 𝒕𝒉𝒆 𝒑𝒊𝒛𝒛𝒂 𝒔𝒂𝒖𝒄𝒆 𝒂𝒄𝒓𝒐𝒔𝒔 𝒕𝒉𝒆 𝒅𝒐𝒖𝒈𝒉 𝒂𝒏𝒅 𝒕𝒐𝒑 𝒊𝒕 𝒐𝒇𝒇 𝒘𝒊𝒕𝒉 𝒎𝒐𝒛𝒛𝒂𝒓𝒆𝒍𝒍𝒂 𝒄𝒉𝒆𝒆𝒔𝒆 𝒂𝒏𝒅 𝒐𝒕𝒉𝒆𝒓 𝒕𝒐𝒑𝒑𝒊𝒏𝒈𝒔 𝒐𝒇 𝒚𝒐𝒖𝒓 𝒄𝒉𝒐𝒊𝒄𝒆. 𝑴𝒐𝒗𝒆 𝒕𝒉𝒆 𝒑𝒊𝒛𝒛𝒂 𝒐𝒏𝒕𝒐 𝒕𝒉𝒆 𝒑𝒊𝒛𝒛𝒂 𝒔𝒕𝒐𝒏𝒆 𝒂𝒏𝒅 𝒄𝒍𝒐𝒔𝒆 𝒕𝒉𝒆 𝒅𝒐𝒐𝒓 𝒕𝒐 𝒓𝒆𝒕𝒂𝒊𝒏 𝒉𝒆𝒂𝒕, 𝒍𝒆𝒕 𝒊𝒕 𝒃𝒂𝒌𝒆 𝒇𝒐𝒓 7 𝒕𝒐 8 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒊𝒕 𝒘𝒊𝒍𝒍 𝒂𝒍𝒍𝒐𝒘 𝒕𝒉𝒆 𝒄𝒉𝒆𝒆𝒔𝒆 𝒕𝒐 𝒎𝒆𝒍𝒕. 𝑶𝒏𝒄𝒆 𝒃𝒂𝒌𝒆𝒅 𝒓𝒆𝒎𝒐𝒗𝒆 𝒊𝒕 𝒇𝒓𝒐𝒎 𝒕𝒉𝒆 𝒐𝒗𝒆𝒏, 𝒈𝒂𝒓𝒏𝒊𝒔𝒉 𝒘𝒊𝒕𝒉 𝒃𝒂𝒔𝒊𝒍 𝒍𝒆𝒂𝒗𝒆𝒔, 𝒔𝒍𝒊𝒄𝒆 𝒑𝒊𝒆𝒄𝒆𝒔 𝒂𝒏𝒅 𝒔𝒆𝒓𝒗𝒆.