Friday, 2 January 2015

12th Scale Pizza Tutorial

You will need:

For the pizza base:
Beige polymer clay
Chalk pastels in ochre tones

For the tomato sauce and cheese:
Red polymer clay
Terracotta polymer clay
Liquid polymer clay
Yellow and white oil paint

Various toppings

Other tools:
Rolling pin
Sharp blade
Soft bristled brush
Ceramic tile to work on
Gloss varnish
Matt varnish
Round cutter (optional)

1. Before you begin, you need to ensure your work area and hands are clean, because unbaked polymer clay is a fluff magnet. I like to work on a large, blank ceramic tile, as this can go straight in the oven when it is time to bake the clay, without having to move your work and risk unwanted fingerprints. It helps to use a white tile, as fluff shows up better on it.

2. Let's begin with the pizza base. You need to roll out a blob of beige until it is a flat circle, about 25mm (1 inch) diameter and a couple of millimetres thick. I use a round cutter, but it's not necessary for it to be a perfect circle. I like to flatten out the middle so that the crust is the thickest part. I use the end of my rolling pin, but you don't want a sharp edge.

3. Scrape the ochre chalk pastel with an old blunt blade you no longer use for polymer clay so you have a pile of dust. Using the soft bristled brush, dust the pizza base so it is golden brown. Add slightly darker areas on the crust so it isn't too even.


4. If you want your pizza to be whole, then bake the base now, according the polymer clay maker's instructions. If you want slices, then using your sharp blade, cut the base into as many slices as you like, I'd recommen 6 - 8 per base.

5. Use a small square of sandpaper to add texture to the edges of your pizza slices. I also use a pin to add details, or if it's too fiddly to get the sandpaper in. Be careful around the crust not to texturise the outer parts. Once you're happy with the texture, bake according to the polymer clay maker's instructions.

6. To make the tomato sauce, mix approximately equal amounts of red and terracotta clay until properly combined, but do not try to mix it too thoroughly. In this instance, it's good to have some difference in colour. Add the liquid polymer clay a little at a time, until you have a lumpy consistency. You do not want this to be too smooth, liquid polymer clay tends to become runnier when baking.

7. Apply to the cooked (and cooled!) pizza bases as much as you want. I use a pin to do this so I don't put too much on at once. I like to have the odd drip coming off my slices, as I'm a messy eater.

8. To make the gooey cheese, use some liquid polymer clay and mix the tiniest little blob of white and yellow oil paint. And I mean TINY. As you can see from these photos, most of the oil paint is unused. If you want lumpier cheese, then you should use white and yellow polymer clay rather than oil paint, and you will be able to achieve whatever consistency you like by following the tomato sauce steps. But I like my cheese to be properly melted so I use oil paints and liquid polymer clay, which makes for a very runny substance.

9. Apply the cheese to the pizza using a clean pin in small swirly motions until you're happy with how much you have on there. This can be fiddly, so I bet you're glad you pre-baked the base!


10. Now is the time to add whichever toppings you like. I like to add salami, tomato slices and olives. Olives are simply tiny squashed balls of black polymer clay. Salami is made by combining red, brown, white and transluscent polymer clay until not fully mixed, and rolling into a long cane with a white outer skin. The tomato cane requires a tutorial all of its own, but if that looks too hard you could always start with a simple red slice.

11. Bake your pizza slices according to the polymer clay maker's instructions.

12. Once cooled from the oven, apply matt varnish to the crust of the pizza, and gloss varnish to the sauce and topping. And voilĂ , some delicious looking miniature pizza!

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