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The oven should be 550-600 degrees to create a thin crust that bakes up cripsy but not hard or burned. The (red) sauce should be both spicy and sweet with extra garlic. Spread the sauce so you leave at least 2 inches of dough on the edges uncovered. Coat the uncovered edge in garlic butter. Spread fresh mozzarella liberally over the entire pizza. Thin sliced pepperoni is my favorite topping...either that or a garbage pizza (everything on it).
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